Browned Oven Potatoes Recipes

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.

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:

• 1. Peel, and slice the potatoes.
• 2. Place in dutch oven and cover with water and boil until tender (about 30-40 minutes).
• 3. Place in large mixing bowl and add 1/2 c. milk, a little at a time until you reach desired consistency. If you need more, add until desired consistency) ½ stick butter, 1 t. salt, 1 t. fresh ground pepper. Mash potatoes. The texture should not be too thin, nor too thick.
• 4. Once the potatoes are mashed, place them in a pastry bag and squeeze onto a well-greased baking sheet (I like to use parchment paper on my baking sheet) and in a rounded shape about 3-4" round (into several little personal sized rounds). Sprinkle with paprika and Parmesan and place in oven at 325/ until golden brown, about 30 minutes.
• 5. Remove from sheet when done using a spatula to serve individually.

Steps:

• 1. Peel & quarter potatoes. Place in a large kettle cover with water and bring to a boil. To check pierce with a fork, they do need to be firm; drain.
• 2. In a casserole dish or cookie sheet with sides; drizzle with olive oil; place in oven at 350 degrees to get the oil hot
• 3. Remove pan with hot oil (be careful it can splatter)gently place your potatoes on the lightly oiled pan (do not layer potatoes); sprinkle with season all salt (& pepper is you like) and lots of paprika.
• 4. Place back in oven at 350 degrees for approx 25-30 minutes and turning over once is you like. Remove and serve.

Steps:

• Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
• Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil.
• Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more.

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.

Steps:

• Place potatoes in shallow baking pan.
• Drizzle margarine over.
• Season with salt and pepper.
• Bake at 350* for about 1 hour or until tender.
• Baste occasionally with the margarine.
• Sprinkle with paprika and serve.

Steps:

• Preheat oven to 425 degrees. In a large pot of salted boiling water, cook potatoes until just tender, 10 to 12 minutes. Drain. Let potatoes dry 10 minutes, then spread in an even layer on a rimmed baking sheet.
• Drizzle potatoes with oil, and dot with butter. Taste a potato for seasoning. Add more salt if necessary, and season with pepper.
• Roast potatoes until beginning to turn golden, 30 to 35 minutes. Distribute onion evenly over potatoes. Reduce heat to 400 degrees, and roast until potatoes are golden and onions are tender, 25 to 30 minutes. Garnish with rosemary.