ROASTED RED POTATOES WITH BROCCOLI, CARROTS AND PARMESAN
This roasted veggie dish is simplicity itself-just potatoes, broccoli and carrots drizzled with olive oil and topped with Parmesan.
Provided by My Food and Family
Categories Home
Time 55m
Yield 24 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Thoroughly wash the vegetables.
- Cut potatoes in half or quarters to get bite-sized pieces.
- Cut or break broccoli crowns into individual florets.
- Place chopped potatoes, broccoli and carrots onto a baking sheet.
- Drizzle the veggies with olive oil and then toss to coat.
- Arrange veggies in a single layer on the baking sheet.
- Season to taste.
- Bake at 350 degrees for 40 minutes or until potatoes and carrots are fork-tender.
- Sprinkle veggies with cheese and bake 5 minutes more.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED POTATO WEDGES
These oven roasted potato wedges taste just like the deep-fried kind, but they're easier and less messy to make. They're great served with fish or any meat dish. -Melody Haney, Barberton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat over to 350°. Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes.
Nutrition Facts :
ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
ROASTED POTATO WEDGES
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 475 degrees F.
- Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.
OVEN-ROASTED POTATO WEDGES
Rosemary lends a delicious, delicate flavor to these potato wedges. This recipe is perfect for company.-Ellen Benninger, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.
Nutrition Facts :
OVEN FRESH SEASONED POTATO WEDGES
Family favorite french fries that go great with hotdogs or burgers.
Provided by Heather Sweet
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
- Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 19.8 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 228.8 mg, Sugar 1.2 g
ROASTED POTATO WEDGES & CARROTS
Love these with steak in place of our normal baked potato, and also have made them as a side with hamburgers off of the grill. Also a good way to prepare potatoes with a fish dinner. We think they are good with most any meal. One of my younger granddaughters who is not a fan of the potato loves them this way.
Provided by Deborah Kellie
Categories Vegetables
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat your oven to 375. Wash your potatoes and carrots. I use a vegetable brush to clean my potatoes and carrots, and leave the rest of the skin. I don't peel the skin completely off the potatoes nor the carrots.
- 2. I like to use russet potatoes for this recipe or the russet type baking potatoes, but it works okay with red potatoes as well, but,I've found the wedges will not be as long or as 'sturdy' with the red. Russet also will withstand baking time much better I have found. You don't want your potatoes to turn out 'mushy', so my advice is to use the hardy russet baking potatoes.
- 3. Once you've washed the potatoes, cut the potatoes in long thick wedges, (a little thicker than steak fries).
- 4. After cutting your potatoes into thick wedges, then cut your carrots into thick carrot sticks. Save one carrot to shred.
- 5. In a 9x13 baking dish, add the olive oil, brush it all over the bottom of the dish. Add the slices of bacon, I cut each slice in half, and this will partially cover the bottom of the dish.
- 6. Dice the onion and the garlic. Once you've lined your baking dish with the olive oil, the bacon, add part of the garlic and diced onion on top of the bacon, saving most for the top of the potatoes and carrots. Place the potato wedges and the carrots into the dish, add the remaining onion and garlic.
- 7. Season with black pepper and salt to taste. Cover the dish, bake for 30 minutes covered, uncover and bake another 10 to 15 minutes until the potatoes are done, but not overly soft. If the bacon slices you have bought have much fat on it, trim some of the fat off, or cut back on the amount of bacon slices you use. The bacon adds a great flavor to the potatoes and carrots, but also supplies the natural grease needed.
- 8. Enjoy, and God bless!
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