OVEN ROAST POTATOES RECIPES
OVEN POT ROAST WITH CARROTS AND POTATOES RECIPE - FOOD.CO…
Make and share this Oven Pot Roast With Carrots and Potatoes recipe from Food.com.
Total Time 4 hours
Prep Time 0S
Cook Time 4 hours
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle roast well with salt and pepper.
- Place in a large roasting pan.
- Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
- Uncover and arrange vegetables around roast in pan.
- Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.
Nutrition Facts : Calories 211.1, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 445.8, CarbohydrateContent 48.2, FiberContent 7.3, SugarContent 6.9, ProteinContent 5.5
OVEN POT ROAST WITH CARROTS AND POTATOES RECIPE - FOOD.CO…
Make and share this Oven Pot Roast With Carrots and Potatoes recipe from Food.com.
Total Time 4 hours
Prep Time 0S
Cook Time 4 hours
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle roast well with salt and pepper.
- Place in a large roasting pan.
- Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
- Uncover and arrange vegetables around roast in pan.
- Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.
Nutrition Facts : Calories 211.1, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 445.8, CarbohydrateContent 48.2, FiberContent 7.3, SugarContent 6.9, ProteinContent 5.5
More about "oven roast potatoes recipes"
ULTIMATE ROAST POTATOES RECIPE | BBC GOOD FOOD
This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or even Christmas dinner
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Side dish
Cuisine British
Calories 391 calories per serving
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Side dish
Cuisine British
Calories 391 calories per serving
- Scatter with Maldon salt and serve straight away.
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ROAST POTATOES WITH PAPRIKA RECIPE | BBC GOOD FOOD
Make roast potatoes that are tasty and healthy. Smoked paprika adds flavour and we have a top tip for a crispy finish. Ideal for Sunday lunch, or Christmas Day
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Side dish
Calories 297 calories per serving
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Total Time 1 hours 40 minutes
Category Side dish
Calories 297 calories per serving
- Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.
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GREEK POTATOES (OVEN-ROASTED AND DELICIOUS!) - FOOD.COM
These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.
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Reviews 5.0
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Reviews 5.0
Total Time 1 hours 29 minutes
Calories 409.7 per serving
- Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
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ROASTED POTATOES RECIPE | JAMIE OLIVER RECIPES
Everyone loves roasties – a few tricks and flavour combos will give you a real crowd pleaser
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 258 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 258 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
- Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
- Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
- At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
- Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
- Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
- Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
- Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
- Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!
See details
ROAST POTATOES WITH PAPRIKA RECIPE | BBC GOOD FOOD
Make roast potatoes that are tasty and healthy. Smoked paprika adds flavour and we have a top tip for a crispy finish. Ideal for Sunday lunch, or Christmas Day
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Side dish
Calories 297 calories per serving
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Side dish
Calories 297 calories per serving
- Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.
See details
GREEK POTATOES (OVEN-ROASTED AND DELICIOUS!) - FOOD.COM
These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.
From food.com
Reviews 5.0
Total Time 1 hours 29 minutes
Calories 409.7 per serving
From food.com
Reviews 5.0
Total Time 1 hours 29 minutes
Calories 409.7 per serving
- Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
See details
ROASTED POTATOES RECIPE | JAMIE OLIVER RECIPES
Everyone loves roasties – a few tricks and flavour combos will give you a real crowd pleaser
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 258 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 258 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
- Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
- Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
- At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
- Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
- Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
- Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
- Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
- Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!
See details
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