DEVILED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
- Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a 1/4-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about 1/4 inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
- Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
- Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.
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.
DEVILED ROASTED POTATOES
When you need a quick side for those weeknight dinners, this is The way to go. Unknown source
Provided by Lynnda Cloutier
Categories Potatoes
Number Of Ingredients 8
Steps:
- 1. preheat oven to 450°. Line a baking sheet with foil and coat with nonstick spray. Whisk together all ingredients except the potatoes in a large bowl.
- 2. Add potatoes and toss until coated. Place potatoes in a single layer on prepared pan and roast for 25 to 30 minutes or until potatoes are tender when pierced. Makes 3 cups
SUNNY'S EASY ROSEMARY DEVILED POTATOES
Provided by Sunny Anderson
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Add the potatoes, rosemary and a generous pinch of salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Reserve 1 cup of the potato cooking water. Drain the potatoes.
- Spread the potatoes out on a sheet pan to let cool slightly. While they are still warm, slice the top one-quarter to one-third off each potato lengthwise, and if needed, cut a tiny sliver off the bottom of each to allow them to rest level on a plate. Put the cut-off parts of the potatoes into the bowl of a food processor fitted with a blade attachment.
- Add the mustard, yogurt, lemon zest, lots of black pepper and some of the reserved potato water to the food processor. Pulse until coarsely pureed, adding more potato water as needed. (You may need 1/2 to 1 cup of the water.) Be careful not to overprocess or the mixture will become gluey. Adjust the salt if necessary. Transfer the filling to a piping bag or gallon zip-top bag. Slice a 1/2-inch opening in the piping bag or slice off the corner of the zip-top bag.
- Transfer the boiled potatoes, cut-sides up, to a deviled egg plate or serving platter. Top each prepared potato with an equal amount of filling. Garnish with the chives and paprika. Serve at room temperature or chilled.
ROASTED DEVILED POTATOES
Categories Mustard Potato Side Roast Christmas Thanksgiving Vegetarian Quick & Easy Vinegar Fall Winter Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 475°F. Put 2 large shallow baking pans (1 inch deep) in oven and preheat 10 minutes.
- Quarter potatoes, then toss with oil and 1 1/2 teaspoons kosher salt in a large bowl. Spread potatoes, cut sides down, in hot pans, then roast until undersides are golden, about 12 minutes. Turn potatoes so other cut sides are down, then switch position of pans and roast until potatoes are tender and undersides are golden, 12 to 15 minutes more.
- While potatoes roast, melt butter in a small saucepan and whisk in vinegar, mustard, cayenne, and remaining 1/2 teaspoon kosher salt.
- Toss hot potatoes with butter mixture in cleaned large bowl until coated.
LEMON-PARMESAN ROASTED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
- Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
- Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.
BABY ROASTED DEVILED POTATOES
You can also make this using regular size potatoes cut into quarters. If you are making more than 3 pounds of potatoes then double the butter mixture. You will love these!
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash the potatoes well under cold water; dry the skins.
- Set oven to 425 degrees.
- Place a large baking sheet that has been lightly sprayed with non-stick cooking spray or buttered in the oven to preheat for 10 minutes.
- If using large potatoes, quarter them.
- Toss the potatoes with oil, 1 teaspoon salt and a small amount of black pepper if desired.
- Carefully remove the hot pan from the oven, and spread the potatoes, cut side down if using sliced potatoes.
- Roast for about 12-14 minutes until undersides are golden.
- Turn the potatoes and roast until tender (about another 12-15 minutes more).
- While the potatoes are roasting, melt butter in a small saucepan (can melt in the microwave).
- Whisk in vingear, mustard, cayenne pepper and 1 teaspoon salt.
- Transfer the roasted potatoes to a large bowl, then toss with the butter mixture with HOT potatoes until well coated.
- Delicious!
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PERFECT ROASTED POTATOES RECIPE - COOKIE AND KATE
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4.8/5 (37)Calories 211 per servingCategory Side Dish
- Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
- Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
- Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
- Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot). Serve promptly.
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