ROASTED RED POTATOES CATALINA WAS ONE OF THE THOUSAND ISLANDS
I knew I wanted roasted potatoes, but couldn't decide on one from 'Zaar, so opened the fridge and came up with this. It was well received by the family. Hope you enjoy it, too.
Provided by Darkhunter
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Line a jelly roll pan with heavy duty foil. Spray heavily with non-stick spray.
- Combine everything except the potatoes and garlic.
- Beat mixture thoroughly. When well combined, add potatoes and garlic.
- Pour out onto prepared jelly roll pan in single layer.
- Roast for 45 minutes.
Nutrition Facts : Calories 382.9, Fat 25.3, SaturatedFat 3, Cholesterol 8.1, Sodium 435, Carbohydrate 36.7, Fiber 3.5, Sugar 9.6, Protein 4.1
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.
ROASTED POTATOES
The word "sage" is derived from the Latin word salvia, which means "safe, whole, healthy." In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages. Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine. It pairs perfectly here with potatoes and stands up well to garlic. Enjoy with your favorite roasted or grilled meat.
Provided by Molly O'Neill
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
- Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED NEW POTATOES WITH GARLIC AND TAMARIND
In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The potatoes are sliced and cooked in a pot of salted water, which helps them develop a thin crust and creamy interior when roasted. They make a great side to almost any meal, and can easily take the place of a breakfast hash. The shallots here carry a milder bite, but a red onion can be substituted for a stronger taste. Do stick to tamarind paste, and avoid using thick, syrupy tamarind concentrates. They lack tamarind's fruitiness and carry a noticeable artificial aftertaste.
Provided by Nik Sharma
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and place a rack in the top third of the oven.
- Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
- Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
- As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
- In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.
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- 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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