ROASTED HERB POTATO MEDLEY
Provided by Lane Crowther
Categories Herb Potato Side Roast Thanksgiving Vegetarian Fall Vegan Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Oil 2 large baking sheets. Whisk first 6 ingredients in large bowl to blend. Add potatoes. Sprinkle generously with salt and pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl.
- Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs.
ROASTED VEGETABLE MEDLEY
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED POTATO MEDLEY
For all you potato lovers, myself included, this simply has to be scrumptious! Bound to satisfy any taste. Recipe and photo source: http://www.grouprecipes.com/71316/roasted-potato-medley.html
Provided by Ellen Bales
Categories Vegetables
Time 40m
Number Of Ingredients 7
Steps:
- 1. Peel and cube the sweet potatoes and the Yukon gold potatoes. Scrub the new potatoes and cut into cubes.
- 2. Place all the potatoes into a large saucepan and add enough lightly salted water to cover. Bring to a boil and cook for 3 minutes. Drain thoroughly.
- 3. Spread the potatoes in a single layer on a large nonstick baking sheet.
- 4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.
- 5. In a preheated 425-degree oven, roast the potatoes until browned and crisp, about 25 minutes. Serve immediately. Goes well with roast chicken or pork.
- 6. NOTE: Instead of tarragon, you can use 1 tsp. each of dried thyme and dried rosemary. You can also add 4 whole leeks or chopped onion in the boiling water for 7-10 minutes until just tender, in Step 2. Chop the leeks after boiling.
RAINBOW POTATO ROAST
Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
- Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
- Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams
ROASTED POTATO MEDLEY
A great dish to get your family introduced to sweet potatoes. This came from the American diabetes Association.
Provided by SharonB
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine all ingredients and toss well to coat potatoes.
- Place in casserole dish and roast uncovered for 40 to 45 minutes, or until potatoes are tender.
ROASTED HERB POTATO MEDLEY
Make and share this Roasted Herb Potato Medley recipe from Food.com.
Provided by Bev I Am
Categories Potato
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Oil 2 large baking sheets.
- Whisk first 6 ingredients in large bowl to blend.
- Add potatoes.
- Sprinkle generously with salt and pepper.
- Toss to coat.
- Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
- Reserve oil mixture in bowl.
- Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
- Return potatoes to reserved oil mixture in bowl; toss.
- (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
- Garnish with herb sprigs.
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