EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf
Provided by Merle O'Neal
Categories Breakfast
Yield 5 servings
Number Of Ingredients 10
Steps:
- Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
- Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
- Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
- Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
- Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
- Preheat oven to 425°F (220°C).
- Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
- Transfer to oven and roast, without moving, for 30-35 minutes.
- Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
- Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams
ROASTED SQUASH, POTATOES, SHALLOTS & HERBS
This is wonderful, healthy, warming dish for these cold months. I've also added Sweet potatoes, parsnips, carrots and pearl onions. You can mix and match any root veggie you like.
Provided by Rita1652
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Combine squash, potatoes shallots and garlic in large shallow baking pan.
- Drizzle with oil.
- Salt and pepper to taste.
- Top with herbs.
- Bake 45-50 minutes, turning once after vegetables are browned on one side.
- The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
- Season with salt and pepper if desired.
Nutrition Facts : Calories 227.4, Fat 7, SaturatedFat 1, Sodium 16.5, Carbohydrate 40.1, Fiber 5.6, Sugar 4.5, Protein 4.2
GARLIC-HERB PATTYPAN SQUASH
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. -Kaycee Mason, Siloam Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROAST POTATOES AND SQUASH
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
- Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 726 milligrams, Sugar 5 grams
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- Preheat your oven to 400 degrees fahrenheit. Cut the potatoes in half or quarters (if they're large) and place in a mixing bowl with the olive oil, minced garlic, parsley, salt and pepper.
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