Roasted Red Potatoes With Shallots And Fresh Herbs Recipes

SHALLOT & HERB ROASTED POTATOES

Steps:

• 1. Preheat oven to 400 degrees F.2. Coat potatoes with extra-virgin oil and season with Lake Shore Drive Seasoning.3. Place potatoes in a single layer on a sheet pan. Roast 30-45 minutes, until golden brown.

ROASTED POTATOES AND SHALLOTS

Steps:

• Preheat oven to 400°F with rack in lowest position.
• Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
• Roast, stirring occasionally, until shallots are golden, about 30 minutes.
• Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
• Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

ROASTED RED POTATOES WITH SHALLOTS AND FRESH HERBS

Steps:

• Preheat oven to 400ºF.
• Oil a large baking sheet.
• Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
• Add the potatoes.
• Sprinkle generously with salt and pepper.
• Toss to coat.
• Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
• Reserve oil mixture in the bowl.
• Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
• Return potatoes to reserved oil mixture in bowl and toss again. (Can be prepared 6 hours ahead; cover and refrigerate. Transfer to a baking sheet and rewarm in a 400ºF oven about 6-9 min, stirring occasionally).
• Transfer to a bowl, garnish with some fresh herbs and serve.

HERB ROASTED RED POTATOES

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Oil a shallow baking pan .
• Scrub the potatoes. Peel the potatoes, if desired, or leave them unpeeled. Cut them into halves (for small potatoes) or wedges of equal sizes.
• Peel the onion and trim the ends. Cut it into 6 to 8 wedges.
• In a small cup, melt the butter with the olive oil in the microwave.
• In a large bowl, combine the potato wedges, onion wedges, melted butter and oil, dill weed, basil, parsley, salt, and pepper. Toss to combine and coat potatoes.
• Transfer potatoes and onions to the prepared pan.
• Roast for about 30 to 40 minutes, turning occasionally until potatoes are tender and golden brown.
• Transfer the potatoes to a serving dish. Serve hot and enjoy.

ROASTED POTATOES WITH HERBS

Steps:

• Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
• Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.

ROASTED NEW POTATOES WITH SHALLOTS

Steps:

• Preheat the oven to 450 degrees.
• Combine the potatoes with the shallots in a large bowl.
• Add all remaining ingredients; toss to coat evenly.
• Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.

ROASTED SQUASH, POTATOES, SHALLOTS & HERBS

Steps:

• Preheat oven to 425°F.
• Combine squash, potatoes shallots and garlic in large shallow baking pan.
• Drizzle with oil.
• Salt and pepper to taste.
• Top with herbs.
• Bake 45-50 minutes, turning once after vegetables are browned on one side.
• The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
• Season with salt and pepper if desired.