OVEN ROASTED POTATOES
A great roasted potato side dish made with olive oil and herbs.
Provided by JMRYGH
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
- Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 53.1 g, Fat 7.1 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 304 mg, Sugar 4.2 g
MARJORAM-ROASTED POTATOES
Marjoram, often used for seasoning soups, stews, dressings, and sauces, is used to add flavor to slices of roasted potatoes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees. Peel 2 pounds baking potatoes. Halve lengthwise; slice into 1/2-inch-thick half-moons.
- On a nonstick baking sheet (or baking sheet coated with cooking spray), toss potatoes with 3 tablespoons canola oil, 3/4 teaspoon dried marjoram, 1/2 teaspoon salt, and a pinch of pepper. Spread potatoes in a single layer.
- Bake until partially browned, about 15 minutes. Flip potatoes, and cook until evenly browned, about 10 minutes.
Nutrition Facts : Calories 225 g, Fat 10 g, Protein 3 g
MARJORAM ROASTED POTATOES AND BABY CARROTS
This is an easy recipe and easy clean up if you cover baking pan with foil. Adds a little flavor crispness to vegetables, an alternative to steamed.
Provided by Rhonda O
Categories Vegetables
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425° Wash potatoes and baby carrots. I chose to peel the potatoes ( your choice ) Cube potatoes, leave carrots whole.
- 2. Add vegetables to a bowl, add 2 Tbsp. cooking oil add spices. Toss to coat.
- 3. Drizzle the rest of the cooking oil on a baking pan. Add vegetables. Place in oven to roast. Turn over vegetables using tongs after 10 to 15 minutes. Roast for 20 to 25 minutes.
ROASTED HERBED POTATOES
With a few simple seasonings, these potatoes are a delicious option when served with dinner or breakfast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a roasting pan, toss scrubbed small new potatoes with olive oil and herbes de Provence (or mixed dried thyme, rosemary, and marjoram). Season with coarse salt and teaspoon ground pepper.
- Roast, turning occasionally, until tender when pierced with the tip of a paring knife, 30 to 40 minutes.
Nutrition Facts : Calories 161 g, Fat 4 g, Fiber 4 g, Protein 4 g
ROAST BONELESS LEG OF LAMB WITH POTATOES, LEMON, AND MARJORAM
No ordinary roast, this boneless leg of lamb is fit for both Easter and Passover feasts. The lamb meat is studded with slivers of garlic, marinated overnight in lemon and marjoram, and then roasted with russet potatoes, an uncomplicated technique that infuses the potatoes with the bright flavors of the marinade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place lamb in a large, shallow, nonreactive dish. Using a paring knife, make 1/2-inch-deep slits all over lamb, spacing 2 inches apart; insert 1 garlic slice into each slit. Pour lemon juice over top. Add marjoram, crushed garlic, and 3 tablespoons oil to dish. Turn lamb to coat.
- Place 3 long pieces of kitchen twine parallel to one another on a cutting board, about 3 inches apart. Fold lamb, and place on top of twine. Tie each piece around lamb to secure. Return to dish. Cover, and refrigerate at least 12 hours (up to 1 day), turning once.
- Remove lamb from marinade; reserve marinade. Season lamb with salt and pepper; transfer to a roasting pan. Let stand at room temperature 45 minutes.
- Preheat oven to 425 degrees. Peel potatoes; quarter lengthwise, and halve crosswise. Arrange potatoes around lamb; season with salt and drizzle with remaining 2 tablespoons oil. Toss to coat.
- Pour marinade over lamb and potatoes. Roast 20 minutes. Reduce oven to 400 degrees, and roast until an instant-read thermometer registers 130 degrees for medium-rare, 40 to 45 minutes. Remove from oven. Tent with foil; let rest 10 minutes. Serve garnished with marjoram.
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