SIDES - ARMADILLO POTATOES RECIPE - (5/5)
Provided by communitygarden19
Number Of Ingredients 4
Steps:
- Wash potatoes and dry thoroughly. Slice through potatoes 3/4 way through, making sure to leave the bottom intact. Season between slices with oil and your favorite spices. Bake at 425°F on parchment-lined baking sheet between 35 to 45 minutes.
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
ARMADILLO POTATOES
I found this recipe in the Dallas/Fort Worth House & Home magazine at my local grocery store. It was in an article for children's cooking, but I make them just because they are a different twist on a baked potato.
Provided by Rhonda in Texas
Categories Potato
Time 1h
Yield 6 half potatoes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450F degrees. Blend all ingredients except pototoes in a mixing bowl and set aside.
- Transform each potato into an armadillo by cutting notches on the rounded side of the potato. Notches should be about 1/2 to 1 inch deep and about 1/4 inch apart. There should be about 7-10 from end to end, depending on the size of potato.
- Place each cut potato, flat side down, in the center of a piece of foil sprayed with non-stick cooking spray. Sprinkle to top of each potato with equal amounts of topping. Carefully press the topping down with your fingers. Loosely seal foil and place on cookie sheet, sealed side up.
- Bake 40 minute.
- **May be served with ketchup, plain yougurt or sour cream for dipping.
Nutrition Facts : Calories 138.6, Fat 3.9, SaturatedFat 1.1, Cholesterol 3, Sodium 85.2, Carbohydrate 22.9, Fiber 3, Sugar 1.2, Protein 3.9
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
ARMADILLO POTATOES
Make and share this Armadillo Potatoes recipe from Food.com.
Provided by tomsawyer
Categories Potato
Time 1h10m
Yield 12 armadillo potatoes, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees.
- In a bowl, mix together the bread crumbs, cheese, paprika, salt and pepper, and 1 Tbs olive oil.
- Set the mixture aside.
- Transform each potato half into a armadillo by cutting 9 or so notches ½ to ¾ inch deep in the rounded top.
- For each armadillo, cut a square of aluminum foil big enough to loosely wrap around it, brush the center with olive oil, then place the potato on it, flat side down.
- Sprinkle the top with some of the crumb mixture, pressing it into the grooves, then seal the potato in the aluminum foil.
- Arrange all of the potatoes on a baking sheet and bake them for 40 to 45 minutes.
- Be careful opening the pouches - they're hot and probably full of steam.
Nutrition Facts : Calories 304.6, Fat 2.7, SaturatedFat 1.3, Cholesterol 5.5, Sodium 164.7, Carbohydrate 61.9, Fiber 8, Sugar 3.1, Protein 10
ROASTED SMASHED POTATOES
The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. It's like taking the best parts of home fries, mashed potatoes, French fries, and potato pancakes, and smashing them all together.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 9h30m
Yield 16
Number Of Ingredients 8
Steps:
- Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
- Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
- Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
- Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
- Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
- Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
- Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
- Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 19.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 1915 mg
ROASTED POTATOES AND BRUSSELS SPROUTS
Five ingredients is all you need for these simple oven roasted potatoes and brussels sprouts flavored with lemon pepper and seasoned salt. This pairs nicely with chicken, pork, or beef.
Provided by Soup Loving Nicole
Categories Roasted Potatoes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
- Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
- Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.
Nutrition Facts : Calories 78.9 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 326.3 mg
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