Bovril Oven Roasted Potatoes Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.
• Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
• Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
• Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

Steps:

• Preheat oven to 400'.
• Scrub potatoes, leave skins on and slice thinly (About 1/8 -1/4 Inch Thin).
• Place potatoes and seasonings in a large bowl and toss to coat (You may shake them in a large ziplock bag if you prefer).
• Lightly drizzle about 1 tablespoons olive oil on large cookie sheet or jelly roll pan.
• Layer potatoes on pan and drizzle with remaining olive oil.
• Place potatoes in oven and bake at 400' for 40-45 minutes or until they reach desired crispness.
• Turn them often so they brown on both sides evenly.
• Remove from oven and transfer to serving dish and serve.

Steps:

• peel potatoes and cut into large chunks.
• place in a shallow 2 quart baking pan.
• pour butter over and toss until well coated.
• sprinkle with paprika, salt and pepper.
• bake, uncovered, at 350 degrees,for 45-60 minutes, or until potatoes are tender.
• .

Steps:

• Heat oven to 425 degrees.
• Peel and cube sweet potatoes.
• Cube russet potatoes.
• In large mixing bowl, mix all ingredients.
• Spread potatoes on a large baking sheet.
• Bake for 25 to 30 minutes.

Steps:

• Put oven rack in the lower third of oven and preheat to 450.
• Halve the potatoes lengthwise, then cut the halves lengthwise into 4 wedges. Finally, cut into bite-sized pieces.
• In a large bowl (one with a lid is better), toss with oil, salt, rosemary and pepper.
• Put on a cookie sheet and roast for 12 minutes. Turn over.
• Sprinkle the sliced onions on the potatoes and bake for 10-15 minutes.
• Sprinkle with balsamic vinegar, shaking the pan.
• Return to oven for 3 minutes.

Steps:

• In a saucepan large enough to hold all of the potato chunks, bring water to a boil.
• Add potatoes, and boil for 2 minutes. You are not trying to cook the potatoes through at this point.
• In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland.
• Drain the potatoes well, and add to the oil and garlic mixture.
• Mix gently, but thoroughly.
• Cover bowl, and let sit for at least 20 minutes, and up to 2 hours.
• Preheat oven to 450.
• Place potato mixture in a roasting pan.
• Bake for 20 minutes.
• Toss potatoes with a spatula.
• Return to the oven for 10 more minutes until cooked through and golden brown.
• Check seasonings, and add more salt or pepper as needed.
• Serve immediately.

Steps:

• Peel and quarter potatoes.
• (If using reds that are blemish free, skins can be left on).
• Place in microwavable bowl, with water.
• Cover.
• Microwave on high for 6 minutes.
• Stir.
• Microwave 5 more minutes.
• (Potatoes may still be a little hard, that is okay) Drain.
• Place in 8 x 8 oven baking dish.
• Pour margarine over potatoes.
• Place directly under broiler.
• Broil until tops start to brown slightly all over.
• (Approx. 6 minutes) Turn potatoes and broil until lightly golden on other side.
• Remove and serve with salt and pepper.

Steps:

• Heat oven to 375 degrees.
• Place potatoes in a 13 x 9-inch baking dish.
• In small bowl, combine remaining ingredients.
• Pour mixture over potatoes and toss well.
• Bake for 55 to 60 minutes or until crisp, lightly browned and tender.
• Stir twice during baking.

Steps:

• PREHEAT oven to 400°F; LINE a baking sheet with heavy aluminum foil; SPRAY lined pan with non-stick cooking spray.
• SCRUB and wash 4 medium russet potatoes or 6-8 medium red potatoes.
• CUT potatoes into uniformly-sized 1 1/4" cubes.
• INTO a large resealable container, add 1 1/2 tablespoons flour, 1 3/4 teaspoons garlic salt, 1/2 teaspoon lemon pepper, 1 teaspoon dried chives, 1/4 teaspoon dried thyme, and 1/8 teaspoon crushed dried rosemary; SEAL the container; SHAKE to mix seasonings well.
• ADD potatoes to container; SEAL; SHAKE well for 15 seconds to coat.
• DRIZZLE 2 tablespoons virgin olive oil over potatoes; SEAL and shake again.
• ARRANGE potatoes on prepared baking pan in a single-layer.
• BAKE for 20 minutes; TURN potatoes with a metal spatula.
• BAKE for an additional 20 minutes, or to desired brownness and crispness.
• SERVE with desired condiments and enjoy.

Steps:

• Clean potatoes well.
• Prick potatoes all over with a fork.
• Roll potatoes in olive oil.
• Roll potatoes in salt. Careful - not too much salt!
• Place potatoes directly onto oven rack.
• Roast for 2 hours in a 180 degrees celcius oven.
• Serve with ratatouille or any other topping of your choice.

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
• Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.