Roasted Baby Potatoes With Herbs And Garlic 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 500 degrees F and place a baking sheet inside to heat.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

Steps:

• Preheat oven to 400°F.
• Put the potatoes into a large bowl.
• In a small bowl, whisk the herbs, garlic, and oil together until blended.
• Pour over the potatoes. Sprinkle generously with salt and pepper, then toss to coat.
• Transfer the potatoes to a large heavy baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs for approx 1 hour.
• Transfer the roasted potatoes to a platter
• Optional: Drizzle with additional extra-virgin olive oil and herbes de Provence. Serve warm or hot.

Steps:

• Preheat the oven to 400 degrees F. In a large bowl, whisk the oil, herbes de Provence, and garlic to blend. Add all of the potatoes and 1 teaspoon each of salt and pepper, and toss to coat. Using a slotted spoon, transfer the potatoes to a large, heavy baking sheet, spacing evenly. Set the bowl aside (do not clean the bowl).
• Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour. Transfer the roasted potatoes to the reserved bowl and toss to coat with any herb oil remaining in the bowl. Season the potatoes with more salt and pepper to taste. Transfer to a large bowl and serve.

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.
• Roast in the preheated oven until tender, 30 to 35 minutes.