Roasted Red Potatoes

 

• 1 1/2 pounds baby red potatoes halved

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• 1/4 cup olive oil

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• 2 teaspoons garlic minced

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• 1 1/2 teaspoons salt

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• 1/2 teaspoon pepper

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• 1 teaspoon Italian seasoning

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• 1/4 cup finely grated parmesan cheese

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• 2 tablespoons chopped fresh parsley

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• cooking spray

• Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
• Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat.
• Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.

(Source: https://www.dinneratthezoo.com/roasted-red-potatoes/)

Easy Smashed Potatoes

 

• 1 1/2 pounds small potatoes (yellow or red), scrubbed and rinsed
• fine sea salt and freshly-cracked black pepper
• 1 tablespoon olive oil
• 3 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• optional toppings: chopped fresh herbs, flaky sea salt, and/or Parmesan cheese

1. Boil the potatoes. Add the potatoes and 1 tablespoon fine sea salt to a large stockpot.  Fill the pot with cold water so that the water line sits about 1 inch above the potatoes.  Heat over high heat until the water comes to a boil, then reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue boiling the potatoes for about 10-15 minutes, or until a fork can be easily inserted in the center of the potatoes. (Cooking time will vary, so rely on the fork test to double-check when done.)  Transfer the potatoes to a strainer to drain completely.
2. Prepare oven and baking sheet. Heat the oven to 425°F (218°C).  Brush a large baking sheet evenly with the olive oil.
3. Smash the potatoes. Once the potatoes are cool enough to handle, transfer them to the baking sheet.  Then use either the bottom of a glass, a fork or a potato masher to gently “smash” each potato down until it is around 1/2-inch thick.  Brush or drizzle the potatoes evenly with the melted butter.  Sprinkle evenly with the garlic powder and smoked paprika.*  Then sprinkle evenly with however much fine sea salt and black pepper you prefer.  
4. Bake. Bake for 20 to 30 minutes or until the potatoes are crispy and golden around the edges.  Remove pan from the oven, sprinkle the potatoes with your desired toppings, serve hot and enjoy!

(Source: https://www.gimmesomeoven.com/smashed-potatoes/#tasty-recipes-75258)

Smoked Paprika Roasted Sweet Potatoes

3 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 teaspoons smoked paprika
Kosher salt, to taste

Preheat oven to 425 degrees F.

Place sweet potatoes in a single layer on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated with the oil. Sprinkle smoked paprika evenly over the sweet potatoes and toss again. Season with salt.

Place the baking sheet in the oven and roast for 30-40 minutes, tossing once, or until sweet potatoes are tender and slightly browned.

(Source: https://www.twopeasandtheirpod.com/smoked-paprika-roasted-sweet-potatoes/)

Sausage, Potato & Veggie Foil Packets

INGREDIENTS:

1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 pound baby red potatoes, quartered
1 pound green beans, trimmed
8 ounces cremini mushrooms, halved
1 onion, chopped
4 tablespoons unsalted butter, divided
4 teaspoons cajun seasoning, divided
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
* add peppers or other veggies as desired

DIRECTIONS:

Preheat a gas or charcoal grill over high heat.

Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer.

Fold up all 4 sides of each foil packet. Add butter, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed.

Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*

Served immediately, garnished with parsley, if desired.

(Source: http://damndelicious.net/2016/05/31/sausage-potato-green-bean-foil-packets/)

Buttery Parsley Potatoes

Ingredients
1½ to 2 pounds small red potatoes
kosher salt and freshly ground black pepper
3 tablespoons butter, cut into slices
¼ cup chopped fresh Italian parsley

Instructions
Add the potatoes to a medium saucepan and cover with cold water by 2 inches. Bring to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes, about 20 minutes. Drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter and parsley, and season with kosher salt and freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.

(source: http://www.foodiecrush.com/buttery-parsley-potatoes/#)

Crispy Garlic Butter Parmesan Smashed Potatoes

INGREDIENTS
2 lbs | 1kg potatoes Yukon Gold or Carisma
A light spray of olive oil
3 tablespoons melted butter
4 cloves garlic, crushed
1 tablespoon fresh chopped parsley
Kosher Salt and Black Pepper to taste
2 tablespoons Parmesan Cheese

Pre-heat your oven to broil (or grill) settings to medium-high heat (about 400°F).

Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.

Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).

Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.

Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

To serve, season with a little extra salt and parsley, and serve immediately.

(Source: http://cafedelites.com/2016/03/19/crispy-garlic-butter-parmesan-smashed-potatoes/)

Crash Hot Potatoes

A delicious and different way to make potatoes. We gobbled them all up.

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste


Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

(Source: The Pioneer Woman: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/)

Candied Coconut Sweet Potatoes

I made these for Thanksgiving dinner, and they were a HUGE hit. They were devoured by all - both kids and adults, and everyone requested the recipe. They tasted more like candy than vegetables. They could have been eaten for dessert. They were amazing.

4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla
Topping:
If you’re feeling naughty you can double this part :)
1 C brown sugar
1 1/2 C sweetened coconut flakes
6 Tbs melted butter

Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.

Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.

You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.

Spread this mixture evenly into a 9 x 13 pan.

For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Sprinkle evenly over the sweet potatoes in the pan.

Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.

(Source: http://www.ourbestbites.com/2009/11/candied-coconut-sweet-potatoes/)

Matoke & Potatoes

This is a traditional Ugandan dish; I made it the other day for a party we had at our house (we only served Ugandan food), and it was a hit!

3-4 plantains, peeled and cubed (large chunks)
1 onion, chopped
1 bell pepper, chopped
6 red potatoes, peeled & cubed
4 tomatoes, chopped
coriander, to taste
tumeric, to taste
curry powder, to taste
cumin, to taste
garlic, to taste
salt, to taste
olive oil

Heat olive oil in large sauce pan on medium high heat; add onions and saute until tender. Add bell pepper and garlic and  cook for three minutes.

Add potatoes and cook for five minutes. Add the tomatoes and coriander, stirring to prevent sticking. Add the tumeric, cumin, and curry (amounts vary, based on liking).

Once the tomatoes are cooked, add 1 1/2 cups of water and bring to a boil. Add the plantains and salt.

Continue boiling; reduce heat and simmer when nearly cooked (when plantains & potatoes are soft enough to your liking, and the spices have all blended nicely).

(Source: http://kenyancook-mutono.blogspot.com/2013/01/spicy-plantains-matoke-and-potatoes.html)

Roasted Sweet Potatoes w/Honey & Cinnamon

4 sweet potatoes, peeled and cut into 1" cubes
1/4 cup olive oil
1/4 cup honey
2 tsp cinnamon
salt and pepper

Preheat oven to 375 degrees.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast in the oven for 25-30 minutes or until tender. 

(Source: http://www.foodnetwork.com/recipes/tyler-florence/roasted-sweet-potatoes-with-honey-butter-recipe/index.html)

Dijon Roasted Potatoes

6-8 medium red potatoes, unpeeled
2 Tbls Dijon mustard
4 Tbls olive oil
1 clove garlic, minced
1 tsp thyme
1 tsp rosemary
salt, to taste
pepper, to taste

Preheat oven to 450 degrees.

Cut potatoes into one inch pieces.

Whisk remainder of ingredients together in large bowl, Add potatoes and toss.

Roast in greased pan (line with foil and grease for easy clean up) for 30 minutes.

(Source: adapted slightly from food.com -- http://www.food.com/recipe/dijon-roasted-potatoes-431601)

Oven Roasted Potatoes

1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed

Preheat oven to 475 degrees.

In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.

Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

(source: www.allrecipes.com)

Twice Baked Potatoes

My college roommate my freshman year made these for us one night, and I was hooked. They're a lot of work, just for a potato, but it's well worth it.

5 baked potatoes
1 cup plain yogurt or sour cream
1 cup grated cheese
3 Tbls butter
2 Tbls milk
2 Tbls minced onion
1/2 tsp salt
1/2 tsp pepper
1/2 cup diced bacon

Cut baked potatoes (already baked) in half lengthwise and scoop out the pulp. Reserve skin shells. Beat pulp and all other ingredients with electric mixer. Stuff skin shells with mixture and bake for 15 minutes on 400.

(Source: Laura Dillon Barrett)

Parmesean Roasted Potatoes

4 red potatoes
1 Tablespoon olive oil
2 Tablespoons bread crumbs
1 Tablespoon Parmesan cheese
Various seasonings (I use salt, garlic powder, onion powder, and parsley)

Preheat oven to 375 degrees. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.

(Source: sisterscafe.blogspot.com)

Herb Roasted Potatoes

Crunchy on the outside, soft in the middle. Just the way I like it.

¼ cup olive oil
1 ½ tablespoons fresh lemon juice
2 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried marjoram
¼ tsp dried oregano
¼ tsp salt
¼ tsp ground black pepper
3 russet potatoes (about 2 ¼ pounds), scrubbed (do not peel), cut into ½ -inch cubes

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.

(Source: sisterscafe.blogspot.com)

Chantilly Potatoes

Another artery clogger, but well worth it. Just do a little exercise afterward....

3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese

Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.

In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.

At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.

(Source: www.melskitchencafe.com)

Rosemary & Thyme Red Potatoes

These are my favorite red potatoes. I got the idea from the potatoes at Daniel's wedding reception.

6 red potatoes, cut into wedges
3 Tbls melted butter
3 Tbls vegetable oil
1 Tbls rosemary
1 Tbls thyme
salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C).

Mix together melted butter and oil; pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, thyme, salt, and pepper. Cover with aluminum foil.

Bake for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.