OVEN ROASTED FINGERLING POTATOES RECIPE RECIPES

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OUR FAVORITE CRISPY ROASTED POTATOES - EASY RECIPES FOR ...



Our Favorite Crispy Roasted Potatoes - Easy Recipes for ... image

This simple recipe is our favorite way to make roasted potatoes. The ingredient list is extra short, there’s minimal prep time, and the potatoes turn out perfectly golden brown on the outside and fluffy on the inside. Feel free to add your own spin with different spices, but trust me, the recipe as written is crave-worthy.

Provided by Adam and Joanne Gallagher

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pounds Yukon Gold or baby potatoes
1 1/2 tablespoons neutral oil like grape seed oil, vegetable oil or avocado oil
3/4 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon smoked paprika, see notes
Fresh herbs like chopped chives, parsley or mint for serving

Steps:

  • Heat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone baking mat.
  • Chop the potatoes into 1-inch chunks, and then add to a medium bowl along with the oil, salt, pepper and smoked paprika. Toss well, and then tumble the seasoned potatoes onto the prepared baking sheet. Spread the potatoes out into one layer.
  • Roast the potatoes until golden brown on the outside and tender on the inside, 25 to 35 minutes. After 20 minutes, check the potatoes and use a flat spatula to stir them for the most even browning.
  • Scatter fresh herbs over the warm potatoes and serve.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 163, FatContent 5.4g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 463.3mg, CarbohydrateContent 26.9g, FiberContent 4.2g, SugarContent 2g, ProteinContent 2.9g

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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