MIXED ROASTED POTATOES WITH HERB BUTTER
Steps:
- Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
- Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
- While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
- When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.
ROASTED MIXED POTATOES WITH FRESH HERBS AND BURRATA
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss potatoes, lemon juice, 2 tablespoons olive oil, garlic, and a small pinch each of kosher salt and pepper together on a large baking sheet.
- Roast in the preheated oven for 20 minutes. Toss and continue roasting until golden and crisp, 20 to 25 minutes more.
- Meanwhile combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest in a small bowl. Season with salt and pepper.
- Remove potatoes from the oven and transfer to a serving plate. Tear burrata cheese into pieces and place over top. Drizzle with lemon-herb mix and serve.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 28.7 g, Cholesterol 26.7 mg, Fat 17.2 g, Fiber 4.2 g, Protein 8.8 g, SaturatedFat 6.6 g, Sodium 103.9 mg, Sugar 1.2 g
FRESH HERB SALAD WITH BURRATA
Provided by Kelsey Nixon
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the crostini: Preheat the oven to 400 degrees F.
- Place the bread on a baking sheet in a single layer evenly spaced out. Drizzle the sliced bread with olive oil. Bake until the bread is crisp, about 10 minutes. Halfway through baking, flip the crostini and toast the other side. Remove from the oven.
- While the crostini is still warm, rub each slice of bread with the garlic and season with salt and pepper.
- For the herb salad: Make sure all of the herbs are washed and dried and place into a bowl. Sprinkle with the lemon juice and drizzle with the olive oil to lightly dress the greens. Season with salt and pepper.
- Hand tear the burrata over each crostini. Top the cheese with the fresh herb salad, taste and enjoy!
HERBY ROAST POTATOES
Cook these best ever roast potatoes on a baking tray with low sides to get golden, crisp results. Serve with your favourite roast
Provided by Good Food team
Categories Side dish
Time 1h35m
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven to heat up.
- Bring a large pan of salted water to the boil, tip in the potatoes and their peel (for extra flavour), and simmer for 8-10 mins. Drain the potatoes and discard the peel. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
- Remove the tray from the oven and put directly on the hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, turning them in the fat, leaving a little space between each. Reduce the oven to 200C/180C fan/gas 6. Nestle the herbs around the potatoes, along with the garlic. Sprinkle over 1 tbsp sea salt and return to the oven for 1 hr, turning every once in a while, until golden and crisp.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 2 milligram of sodium
RAINBOW POTATO ROAST
Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves 4
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams
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