ROASTING POTATOES AT 425 RECIPES

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ROASTED ROSEMARY SWEET POTATOES RECIPE: HOW TO MAKE IT



Roasted Rosemary Sweet Potatoes Recipe: How to Make It image

These rosemary sweet potatoes are simply one of the best recipes we've ever made. Roasting them brings out all of the wonderful sweetness! —Kristin Stone, Little Elm, Texas

Provided by Taste of Home

Categories     Side Dishes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 7

2 large sweet potatoes, peeled and cut into 3/4-inch rounds
1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425°. Place all ingredients in a large bowl; toss to coat. Line a 15x10x1-in. baking pan with foil; grease foil. Place sweet potatoes in a single layer in prepared pan.
    Bake, covered, for 20 minutes. Uncover and bake until golden brown, 10-12 minutes longer, turning once.

Nutrition Facts : Calories 209 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 322mg sodium, CarbohydrateContent 42g carbohydrate (17g sugars, FiberContent 5g fiber), ProteinContent 3g protein.

OVEN ROASTED POTATOES RECIPE RECIPE | BON APPéTIT



Oven Roasted Potatoes Recipe Recipe | Bon Appétit image

This genius method produces perfect oven-roasted potatoes every time. You’ll have a balance of browned, crispy, salty outside and creamy interior.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 3

2 pounds medium Yukon Gold potatoes (about 2 inches in diameter)
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Steps:

  • Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold potatoes crosswise. → Here's why yukon golds are our top choice for roasting.
  • Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1½–2 cups water (it needs to cover baking sheet in a thin layer).
  • Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.
  • Bake potatoes until a fork or skewer slides easily through potatoes, 25–30 minutes. The foil will be puffed, but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.
  • Let potatoes cool about 5 minutes. Crank up oven temperature to 500° (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1". Tip open corner into the sink and pour off water.
  • Remove foil and drizzle ¼ cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.
  • Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.
  • Let potatoes cool slightly, then use a spatula to unstick them from baking sheet. → That brown gunk you can never get off of your sheet pans? Here's the easy way to get rid of it.

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