SUN-DRIED-TOMATO ROASTED POTATOES
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Place potatoes on a rimmed baking sheet. Toss with olive oil, tomato paste, salt, and rosemary sprigs.
- Roast until potatoes are golden brown in places and easily pierced with a knife, about 30 minutes.
ROASTED POTATOES AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
- Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
SUN-DRIED TOMATO CREAM CHEESE
Whip up this savory spread, season with salt and pepper, and use on your favorite sandwich or morning bagel.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 5m
Yield Makes 1/2 cup spread
Number Of Ingredients 2
Steps:
- Combine all ingredients and stir together.
Nutrition Facts : Calories 86 g, Fat 8 g, Protein 3 g
ROASTED POTATOES WITH CREAM CHEESE AND SUN-DRIED TOMATO FILLING
Categories Potato Side Roast Cocktail Party Quick & Easy Cream Cheese Winter Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 hors d'oeuvres, serving 2
Number Of Ingredients 5
Steps:
- Cut twelve 1/4-inch-thick rounds from the middle of the potato, discarding the ends, pat them dry with paper towels, and brush them on both sides with the oil. Roast the potato slices on a baking sheet in the upper third of a preheated 500°F. oven for 6 minutes, or until the undersides are golden. Turn the slices, roast them for 6 minutes more, or until the undersides are golden and crisp, and let them cool until they can be handled.
- While the potatoes are roasting, in a bowl stir together the cream cheese, the tomatoes, the scallion, and salt and pepper to taste. Spread the filling on half the potato slices, top it with the remaining potato slices, pressing the slices together to form sandwiches, and halve the sandwiches.
SUN-DRIED TOMATO SCALLOPED POTATOES
My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 2h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.
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