ROASTED SMALL YELLOW POTATOES RECIPES

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MUSTARD-ROASTED POTATOES RECIPE | INA GARTEN | FOOD NET…



Mustard-Roasted Potatoes Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 7

2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees. 
  • Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly. 
  • Serve hot sprinkled with chopped parsley and a little extra salt.

CRISPY OVEN ROASTED POTATOES RECIPE - EVERYDAY EILEEN



Crispy Oven Roasted Potatoes Recipe - Everyday Eileen image

Crispy Roasted Potatoes are the perfect side dish for any meal! An easy side dish with just a few minutes prep time. Simple seasonings and roasting at a high heat give the crispiest roasted potatoes.

Provided by Eileen Kelly

Categories     Side Dish

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 9

2 pounds Russet Potatoes, washed and cut into 1 inch cubes (Note 1)
3 Tablespoons olive oil (Note 2)
½ teaspoon smoked paprika (Note 3)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Kosher salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
non-stick olive oil spray

Steps:

  • Scrub potatoes well. Cut potatoes into 1 inch cubes.
  • In a large mixing bowl, add the cubed potatoes and cover them with cold water. Let the potatoes soak in the water for at least 30 minutes to remove excess starch.
  • Once potatoes have soaked, drain and discard the water from the potatoes. Keep potatoes in the large mixing bowl.
  • Preheat oven to 425°F. Spray a large baking sheet with non-stick olive oil spray. Set aside.
  • In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, Kosher salt, black pepper, and dried parsley.
  • Drizzle the olive oil mixture over the potatoes. Gently mix the potatoes to ensure they are all covered with the seasoning.
  • Evenly spread the seasoned potatoes onto the prepared baking sheet. Ensure the potatoes aren't touching so they have room to crisp.
  • Place the potatoes into the preheated oven for about 20 minutes. The potatoes should crisp up on the bottom side. (if the potatoes aren't crispy on the bottom, give them another 5 minutes to bake)
  • After the 20 minutes, turn potatoes over and place back in the oven for another 10 minutes. Potatoes should be crispy on the outside and tender and soft inside.
  • Remove potatoes, taste for seasoning, re-season if needed.

Nutrition Facts : ServingSize 8 ounces, Calories 275 kcal, CarbohydrateContent 42 g, ProteinContent 5 g, FatContent 11 g, SaturatedFatContent 2 g, SodiumContent 303 mg, FiberContent 3 g, SugarContent 1 g

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