Roasted Herb Potato Medley Recipes

Steps:

• Preheat oven to 400°F.
• Oil 2 large baking sheets.
• Whisk first 6 ingredients in large bowl to blend.
• Add potatoes.
• Sprinkle generously with salt and pepper.
• Toss to coat.
• Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
• Reserve oil mixture in bowl.
• Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
• Return potatoes to reserved oil mixture in bowl; toss.
• (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
• Garnish with herb sprigs.

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 the oven to 450 degrees F.
• Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

Steps:

• 1. Peel and cube the sweet potatoes and the Yukon gold potatoes. Scrub the new potatoes and cut into cubes.
• 2. Place all the potatoes into a large saucepan and add enough lightly salted water to cover. Bring to a boil and cook for 3 minutes. Drain thoroughly.
• 3. Spread the potatoes in a single layer on a large nonstick baking sheet.
• 4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.
• 5. In a preheated 425-degree oven, roast the potatoes until browned and crisp, about 25 minutes. Serve immediately. Goes well with roast chicken or pork.
• 6. NOTE: Instead of tarragon, you can use 1 tsp. each of dried thyme and dried rosemary. You can also add 4 whole leeks or chopped onion in the boiling water for 7-10 minutes until just tender, in Step 2. Chop the leeks after boiling.

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°F. Oil 2 large baking sheets. Whisk first 6 ingredients in large bowl to blend. Add potatoes. Sprinkle generously with salt and pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl.
• Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine all ingredients and toss well to coat potatoes.
• Place in casserole dish and roast uncovered for 40 to 45 minutes, or until potatoes are tender.

Steps:

• Place a rimmed baking sheet on rack in oven and preheat oven to 450 degrees.
• Combine potatoes, olive oil, and thyme in a large bowl. Season with salt and pepper and toss until well combined. Remove heated baking sheet from oven and transfer potatoes to baking sheet, cut sides down. Roast until browned and tender, 45 to 60 minutes.

Steps:

• Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
• Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
• Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.