ROASTED BABY POTATOES
Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!
Provided by Jenny
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g
ROASTED BABY POTATOES WITH CRACKLINGS AND CHIVES
If you plan to make this dish, ask your butcher for a skin-on shoulder, and remove the skin after braising. Roasted with the fat and tossed with crisped skin, the potatoes turn creamy inside and crunchy outside. Adding greens elevates this side dish to entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Toss together halved baby potatoes and room-temperature reserved skimmed pork fat. Season with coarse salt and freshly ground pepper.
- Transfer to a rimmed baking sheet. Cut reserved skin into 1-inch pieces, and toss with room-temperature reserved skimmed pork fat and heated reserved shredded pork.
- Transfer to a separate baking sheet. Roast until potatoes are tender and golden and skin pieces start to crisp, 25 to 30 minutes.
- Meanwhile, heat extra-virgin olive oil in a skillet over medium heat. Add collard greens and water. Season with salt and pepper. Cook until wilted, about 7 minutes.
- Transfer greens to a platter, and top with potatoes and cracklings. Drizzle with heated reserved jus, and garnish with chives.
SMASHED POTATOES WITH CHIVES
Provided by Aida Mollenkamp
Categories side-dish
Time 41m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes.
- Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground black pepper and serve.
GARLIC & ROSEMARY MINI ROASTED POTATOES
A longer roast make these mini roasties sweet and nutty, with a golden, crisp exterior
Provided by Anna Glover
Time 1h5m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the baby potatoes with the olive oil, halved garlic bulb and rosemary in a roasting tin. Season. Roast for 50 mins-1 hr until the potatoes are tender and the skins golden brown and slightly wrinkled. Toss again before before serving.
Nutrition Facts : Calories 257 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.02 milligram of sodium
ROASTED BABY POTATOES WITH THYME AND ROSEMARY
An easy Roasted Baby Potatoes recipe. For an extra special look, pick up a mix of white, red, and purple baby potatoes.
Categories Garlic Potato Side Roast Valentine's Day Vegetarian Quick & Easy Rosemary Vegan Thyme Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil.
- Roast on a baking sheet in a 450°F oven for about 30 minutes.
ROASTED BABY POTATOES WITH CREME FRAICHE, BACON, AND CHIVES
Make and share this Roasted Baby Potatoes With Creme Fraiche, Bacon, and Chives recipe from Food.com.
Provided by Queen Dana
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Toss potatoes, olive oil, and rosemary in large bowl to coat. Sprinkle with salt and pepper; toss again.
- Coat large rimmed baking sheet with nonstick spray. Transfer potatoes, cut side down, to prepared sheet. Roast until brown on bottom, about 15 minutes. Using metal spatula, turn potatoes over and roast until tender, 5 to 10 minutes longer. DO AHEAD Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 400°F oven 5 minutes before continuing.
- Cook bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
- Place potatoes, cut side up, on platter (slice off rounded end to make flat, if necessary). Top each with dollop of crème fraîche, then bacon and chopped chives. Serve warm or at room temperature.
ROASTIES WITH GARLIC & CHIVES
Dress up potatoes with garlic and chives
Provided by Silvana Franco
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 40m
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C/ gas 6/fan 180C. Put the new potatoes in a small roasting tin. Break a whole garlic bulb into cloves and nestle them between the potatoes. Dot with the softened butter, season with salt and freshly ground black pepper and roast for 30-40 minutes, turning once or twice until the potatoes are golden. Sprinkle with the snipped fresh chives or tarragon and serve with the juicy garlic squeezed out of its skin.
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ROASTED BABY POTATOES WITH CHIVE OIL – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 50 mins
- Wash the potatoes and cut any larger potatoes in half. Mince the garlic. In a medium bowl, combine potatoes, garlic, olive oil, kosher salt, and plenty of fresh ground black pepper.
- Place the potatoes on a baking sheet lined with parchment paper (for easy cleanup). Roast for about 35 to 40 minutes, stirring frequently.
- To make the chive oil, place the chives (or substitute 1 bunch green onions, top green parts only) in the bowl of a food processor and process briefly to chop. Add the olive oil and kosher salt and process again until fully combined. Pass through a fine mesh sieve. (Chive oil can be stored refrigerated for up to 5 days.)
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