ROASTED BLUE POTATO RECIPE RECIPES
VEGAN SWEET POTATO RECIPES: BAKED, ROASTED, AND BEYOND ...
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BAKED GARLIC PARMESAN POTATO WEDGES RECIPE: HOW TO MAKE IT
As savory as they are good for you, these baked garlic Parmesan potato wedges have a mouthwatering cheese-and-herb coating that adds a pretty golden color and just the right amount of flavor.—Linda Rock, Stratford, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut each potato lengthwise in half. Cut each half into 3 wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat., Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake until golden brown and tender, 45-55 minutes.
Nutrition Facts : Calories 179 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 387mg sodium, CarbohydrateContent 31g carbohydrate, FiberContent 3g fiber), ProteinContent 6g protein. Diabetic Exchanges 2 starch
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GJELINA’S ROASTED YAMS RECIPE - NYT COOKING
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I love thyme and cracked black peppercorns on beef, so I combined them in this recipe. Some family and friends have commented that this is the best beef they've ever tasted.—Kathyrn Heft, Bullhead City, Arizona
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Dinner
Calories 284 calories per serving
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Dinner
Calories 284 calories per serving
- Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme and 1 teaspoon pepper; rub over beef. In a skillet, brown beef in oil on all sides. Place in a small shallow roasting pan. , Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan. , Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes. , Bake, uncovered, at 375° for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and potatoes are tender.
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These sexy little beauties are super-fun to make, look amazing, loads of people will never have seen or enjoyed them before, and the flavour combination here just cooks into the potatoes so, so well. People. Will. Talk. About. These.
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 297 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 297 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but – importantly – without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base.
- To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through.
- Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go.
- Pick half the thyme leaves into a pestle and mortar and pound with the turkey dripping or oil. Spoon over the potatoes, making sure the fat gets down into the cuts you’ve made, then season with sea salt and black pepper.
- Roast for 1 hour, or until the potatoes are golden and tender.
- Meanwhile, tear the bread into a baking dish, add the hazelnuts and toast in the oven for 10 minutes. Remove and allow to cool, then tip into a food processor, strip in most of the remaining thyme leaves, add a pinch of sea salt and black pepper and half the cheese, and pulse into coarse crumbs.
- When the hour is up, sprinkle the crumbs over the potatoes, then finely crumble a little bit of the remaining blue cheese on to each one.
- Dress the rest of the thyme sprigs with a tiny bit of oil and sprinkle randomly on top. Return to the oven for a final 10 minutes, or until the cheese starts to melt, then serve.
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