BABY POTATOES RECIPE RECIPES

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ROASTED BABY POTATOES WITH ROSEMARY RECIPE | RACHAEL RAY ...



Roasted Baby Potatoes with Rosemary Recipe | Rachael Ray ... image

Provided by Rachael Ray : Food Network

Categories     side-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

2 pounds small potatoes, baby Yukon gold or red skin potatoes
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
  • Place potatoes on center rack of oven and roast 20 minutes, until just tender.

ROASTED BABY POTATOES WITH HERBS RECIPE | GIADA DE ...



Roasted Baby Potatoes with Herbs Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     side-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper

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.

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