ROASTED POTATOES WITH MAYONNAISE RECIPES
ROASTED ROSEMARY POTATOES WITH MAYONNAISE RECIPE: HOW TO ...
“This is one of my family’s all-time favorites, and you won’t believe how simple it is. You can alter it to fit whatever meal you dream up.” —Melissa Graham, Savannah, Texas
Provided by Taste of Home
Categories Side Dishes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 268 calories, FatContent 15g fat (2g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 499mg sodium, CarbohydrateContent 31g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
GOLDEN ROASTED POTATOES WITH CHILE MAYONNAISE RECIPE ...
Simple and oh so good, with a little spicy heat from the red chiles! Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400*F.
- Lightly oil a baking sheet.
- Peel the potatoes with a paring knife and cut them lengthwise into sixths or smaller if potatoes are big.
- Toss them with just enought oil to coat and season with salt.
- Bake until they are tender and covered with a golden crust, about 1 hour, turning them a few times so that they color evenly.
- Serve with the mayonnaise.
- Chile Mayonnaise:.
- Stir the ground red chile with the mayonnaise. Remember, the heat will increase as it sits!
- Variation:.
- Green Chile Mayonnaise:.
- Add several minced and seeded jalapenos, an unseeded serrano chile, or a large Anaheim chile, grilled, peeled, seeded, and finely minced.
- Chipotle Mayonnaise:.
- For a smoky hot mayonnaise, stir in a little pureed canned chipotle chile. Add chopped scallions, garlic, and cilantro, if desired, to taste.
Nutrition Facts : Calories 371.3, FatContent 19.8, SaturatedFatContent 2.9, CholesterolContent 15.3, SodiumContent 428.8, CarbohydrateContent 46.3, FiberContent 4.1, SugarContent 5.2, ProteinContent 4.3
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OH BOY - IS THIS GOOD!
From justapinch.com
Reviews 5
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Reviews 5
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- Bake at 400 degrees for 30 - 40 minutes, or until golden brown and tender, stirring after 15 minutes. Note: Oregano can be substituted for all or part of the rosemary if desired. I have also made these with dry ranch dressing mix and Lipton onion soup mix (dry.)
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GOLDEN ROASTED POTATOES WITH CHILE MAYONNAISE RECIPE ...
Simple and oh so good, with a little spicy heat from the red chiles! Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 371.3 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 371.3 per serving
- For a smoky hot mayonnaise, stir in a little pureed canned chipotle chile. Add chopped scallions, garlic, and cilantro, if desired, to taste.
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MAYONNAISE ROASTED POTATOES | JUST A PINCH RECIPES
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Reviews 5
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Total Time 50 minutes
Total Time 50 minutes
- Meanwhile, in a small bowl, stir together the mayonnaise, lemon juice and lemon zest. Season the dressing to taste with salt and pepper. Serve the lemon mayo alongside the potatoes.
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Ready-made mayonnaise is a bit sweet but tastes fine when balanced by acidic ingredients such as the vinegar and capers here. It’s good with both the fish and potatoes.
From delish.com
Total Time 0S
Category dinner, lunch, main dish
Cuisine Italian
From delish.com
Total Time 0S
Category dinner, lunch, main dish
Cuisine Italian
- Heat the oven to 400°F. In a large roasting pan, toss the potatoes with 1/4 cup of the oil, half the garlic, and 1/4 teaspoon each salt and pepper. Put in the oven for 15 minutes; stir once. Meanwhile, coat the swordfish with the remaining 1/4 cup oil, garlic, 1/4 teaspoon each salt and pepper, and the rosemary. Put the fish on a baking sheet and put it in the oven along with the potatoes. Cook, stirring the potatoes once, until the fish and potatoes are both done, 10 to 12 minutes for 1-inch-thick steaks. In a small bowl, combine the mayonnaise with the parsley, capers, and vinegar. Serve the roasted swordfish and potatoes with the caper mayonnaise. Variations: Try tuna, salmon or codfish steaks instead of the swordfish. Fillets will also be good in this recipe, but you'll need to cut down on the cooking time. If you do, be sure the potatoes still cook for twenty-five minutes. Just put the fish in later. Wine Recommendation: Though not a typical Italian wine, pinot noir is superb with swordfish. There are some tasty pinot noirs from the Alto Adige and Friuli, which you'll find under the Italian name pinot nero.
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