Italian Baked Potatoes Recipes

Steps:

• Heat oven to 425 degrees. In large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.
• Place in oven, and roast until golden brown and crispy, 40 minutes to an hour. (If the potatoes are crowded in the pan, they will take longer to crisp.)
• Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with foil.
• Place halved potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal bag, and shake until all potatoes are coated evenly. Transfer to the prepared baking dish.
• Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

Steps:

• Bake potatoes in oven or microwave.
• Preheat oven to 450 degrees.
• Heat oil in small sauce pan. Add mushrooms, scallions, garlic, and oregano. Cook over med-high heat for about 3 minutes.
• Add tomato sauce to mushroom mixture. Cook, stirring frequently, for another 3 minutes.
• Split and fluff the baked potatoes.
• Spoon tomato sauce over each of the potatoes and top with mozzarella cheese. Add a little Parmesan cheese if you'd like.
• Place on baking sheet and bake at 450 degrees Fahrenheit for 5-8 minutes (until cheese is melted). Garnish with fresh parsley.

Steps:

• Cook potatoes in boiling salted water for 10 mins, drain well. Cool and then cut into 1cm slices.
• Arrange a layer of potatoes over the base of a greased shallow ovenproof dish.
• Pour over half the tomatoes, sprinkle with half the mozzarella and parmesan and 1 tsp of the basil then sprinkle with 2 tblsp oil.
• Repeat the layers and sprinkle with breadcrumbs and remaining oil.
• Bake at 190.C for 30 mins or until the potatoes are cooked and the top golden brown.

Steps:

• Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.

Steps:

• Preheat the oven to 425 degrees.
• Cut each potato in half length wise and then quarter each half to make potato edges.
• Arrange the wedges on a baking tray with the skin side down.
• In a bowl mix together the oil, herbs and garlic salt.
• Brush the oil mixture onto each potato wedge.
• Sprinkle the grated cheese over the wedges.
• Put in the oven and bake for about 25 to 35 minutes or until done depending on the thickness of your wedges.
• Serve.

Steps:

• Preheat the oven to 425 degrees.
• Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
• Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
• In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
• Arrange the chicken over the top of the potatoes, skin side down.
• Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
• Return to oven for an additional 30 minutes.
• The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.

Steps:

• Heat oven to 400ºF.
• Mix oil and dressing mix in gallon-size resealable plastic bag.
• Add potatoes; seal bag. Shake until potatoes are evenly coated. Spread onto baking sheet.
• Bake 45 min. or until potatoes are tender.

Steps:

• Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
• Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
• Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.