Roasted Potatoes with Herbs
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- 4 pounds 2- to 2 1/2-inch-diameter Yukon Gold potatoes, unpeeled, each cut into 6 wedges
- 1 cup chopped shallots (about 5 large)
- 1 tablespoon coarse kosher salt
- 1 teaspoon ground black pepper
- 6 tablespoons chopped fresh parsley, divided
- 4 teaspoons chopped fresh thyme
Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. DO AHEAD Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.
Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.
How to Roast Potatoes Like a Pro
There&rsquos a reason why potatoes are found in cuisines around the world. They may just be one of the most versatile foods out there&mdashyou can mash &lsquoem, smash &lsquoem, fry &lsquoem or roast &lsquoem (scroll down for our foolproof recipe for how to roast potatoes). You can use whatever herbs (fresh or dried) or spices you have on hand to make a different side dish every time you turn on your oven&mdashthe possibilities are endless! Go spicy, herby, garlicky, cheesy, or even citrusy. Roasted potatoes are also great for more than just dinner&mdashwe love making a batch to serve with eggs for breakfast too.
One of the key things to keep in mind when roasting potatoes is that you don&rsquot want to crowd the pan&mdashuse a large baking sheet and leave a little room around each chunk to let the heat circulate and allow the potatoes to really crisp up. Nobody likes a soggy potato, right? And don't forget to toss them in oil for an optimal golden hue and sprinkle them with salt along with your other seasonings&mdashpotatoes are basically a sponge for flavor. Plus, they pretty much go with everything&mdashexperiment with your favorite ingredients to make a new side dish tonight!
What kind of potatoes should I use?
Potatoes fall into two categories: starchy or waxy. Russets, which are starchy, are best for baking, while thin-skinned waxy potatoes like red potatoes or fingerlings are best boiled. Any potato can be roasted, but we especially like Yukon Golds: They have a thin skin that gets super crispy in the oven and the centers get nice and tender.
How should I cut my potatoes?
Always cut your potatoes into equal-size pieces so they cook evenly&mdashthis is a good rule of thumb for any veggie want to roast. You can cut your potatoes into ¼-inch thick rounds or ¾- to 1-inch cubes, or you can slice them into thick wedges so they look like steak fries. It&rsquos a totally personal preference as to whether or not you want to leave the skin on!
Do I need to boil my potatoes before roasting?
It&rsquos definitely not necessary to boil potatoes before roasting them, but some cooks swear by the technique. It cuts down on the roasting time, plus you won&rsquot have to worry about the potatoes being crispy on the outside but undercooked on the inside. If you want to par-cook the potatoes, just cook them in boiling salted water for 10 minutes or so (don&rsquot let them get fully tender), then drain well before roasting.
What can I use to flavor my potatoes?
The answer is. pretty much anything! Roasted potatoes are the perfect excuse to dive into your pantry, fridge, and spice cabinet. First, toss your potatoes with oil, salt, and pepper, then get to flavoring: Try chopped garlic, chopped fresh herbs like parsley, rosemary or dill, or spices like paprika or chili powder. You can&rsquot go wrong! You can also add other root veggies to the pan (try carrots, rutabaga, or beets) to cook along with the potatoes&mdashjust make sure to cut them into the same-size pieces.
Are roasted potatoes good for you?
Roasted potatoes just need a little bit of oil to get crispy, so they&rsquore not a bad choice at all (they&rsquore better for you than a serving of buttery mashed potatoes!). Plus, if you roast your potatoes with other root vegetables, you can sneak in some extra nutrients.
Oven-Roasted Potatoes with Italian Herbs
Heat oven to 400* F. Wash and cube raw potatoes. I prefer either red skin or yukon gold and leave the skin on for additional fiber. Place potatoes in a single layer in a 9x13 cake pan (I use the kind that has a plastic lid to cover.) Spray potatoes with olive oil cooking spray for about 3 seconds. Sprinkle potatoes with dried basil and oregano, garlic powder, salt, pepper, and paprika. Place plastic lid over baking pan and shake vigorously to evenly distribute herbs and spices (holding the lid in place, just in case!) Remove the lid and place in hot oven until slightly browned.
I serve these alone or with ketchup and both kids and adults love them. They take away the fat and fuss of french fries and are a tasty alternative that will "trick" those who think anything healthy is bland. The cooking spray helps the browning process, adds a little "crunch" and holds the herbs and spices to the potatoes.
Creamy Herb Roasted Fingerling Potatoes
You really can’t go wrong when you serve potatoes as a side dish, and if you’re looking for a totally unique and amazingly delicious potato recipe, you’ve got to try these Creamy Herb Roasted Fingerling Potatoes.
Just like the name suggests, fingerling potatoes are roasted until crispy, then tossed in a creamy garlic and herb sauce. Which means these potatoes are crispy, creamy and full of flavor.
Made these tonight with salmon recipe of yours. Family absolutely loved this dish. Thanks for sharing.
My family really loved these potatoes! In fact, they couldn’t stop talking about how good they were–with their mouths full of potatoes.
This would be a perfect side dish for almost any meal, but it’s especially great with beef or chicken. And it’s a little fancier than your typical potato side, which makes it perfect for company or holidays.
They taste a lot like scalloped potatoes, but they are much, much easier to make. Mostly because you don’t have to spend time thinly slicing all those potatoes.
I used fingerling potatoes in this recipe because I love the way they look and taste, but you could certainly use any kind of small potato. You could even use larger potatoes and dice them into bite size chunks.
I’ve also been thinking about how good these would be with a little grated Parmesan cheese thrown into the sauce. I’ll definitely be trying that soon!
One thing is for certain, everyone will love these creamy roasted potatoes with garlic and fresh herbs. My family devoured them and they’re already asking when I’ll be making them again.
Place potatoes in a large saucepan and cover with water. Add salt and stir to dissolve. Bring to a boil over high heat. Reduce to a low boil and cook, stirring occasionally, until liquid has completely evaporated and potatoes are covered in a film of salt, about 45 minutes. Drain and rinse potatoes of excess salt.
While potatoes simmer, combine garlic, chives, parsley, sage, thyme, and shallot in the bowl of a food processor. Pulse, scraping down sides as necessary, until finely chopped and no large pieces remain. Scatter butter chunks on top. Pulse until homogenous paste is formed. Season generously with salt and pepper and pulse to combine. Potatoes and herb butter can be made ahead to this stage for up to 5 days before continuing.
Adjust oven rack to middle position and preheat oven to 400°F. Line a rimmed baking sheet or broiler pan with aluminum foil. (If potatoes do not all fit on one rack, use two baking sheets, rotating top to bottom half way through cooking.) Heat herb butter in a small saucepan over medium heat until melted. Toss potatoes and half of melted herb butter in a large bowl to coat. Transfer to baking sheet and roast, shaking pan occasionally, until crisp all over, about 20 minutes. Re-melt remaining herb butter. Transfer potatoes to a large bowl and toss with remaining herb butter. Season to taste with salt and pepper (you probably won't need any extra salt). Serve.
- 2 tablespoons chopped garlic
- 1 tablespoon olive oil
- 1 1/2 pounds quartered Yukon gold or red potatoes (about 4 cups)
- Cooking spray
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon grated lemon rind
Combine garlic and oil in a small saucepan over medium heat. Cook 2 minutes or until golden, stirring frequently. Remove garlic with a slotted spoon set aside. Drizzle remaining oil evenly over potatoes in a large bowl, tossing well to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray, and sprinkle with salt and pepper. Bake at 475° for 30 minutes or until potatoes are golden. Combine reserved garlic, parsley, and lemon rind in a small bowl sprinkle garlic mixture evenly over potatoes.
The result of roasting potatoes is that are crispy on the outside and have a tender inside. So much better for you than french fries and so tasty from the mix of olive oil and herbs.
Don&rsquot know how to cook veggies in the oven? See my tips for roasting vegetables here.
To make the potatoes you will need:
- 5 red potatoes with skin on
- 3 tbsp of extra virgin olive oil
- about 3 tbsp of fresh herbs. I always use extra. Today I used rosemary, thyme and sage, but any fresh herbs will work well.
- Kosher salt and cracked black pepper
The recipe could not be easier. First preheat the oven to 425º F. Cut the potatoes into large chunks and place in a large baking dish lined with aluminum foil.
Chop the fresh herbs finely and add to a large bowl. Stir in the olive oil and salt and pepper. (I don&rsquot use much of either.
Just a few grinds of the salt and pepper mills &ndash you can use more if you like salty potatoes. I add extra salt when they are done if I want more. I don&rsquot like salt.)
Dump the oil/herb mix into the potatoes and mix well using your hands being sure the potatoes are well coated and the herbs well mixed throughout.
Place in the preheated oven and roast for about an hour, stirring every 20 minutes for best results.
Serve immediately. Be careful &ndash the insides of the potatoes are very hot!
Which Potatoes Are Best For Roasting?
With so many potato options available, it can get confusing to decide which works best for certain recipes. But when it comes to roasting, you typically want potatoes that fall in the middle between waxy and starchy. Enter new potatoes or yukon golds!
These potatoes have a slightly waxy exterior that caramelize nicely, while being starchy enough to have a silky and buttery center.
For this recipe, I’ve decided to go with new potatoes which are essentially young, baby potatoes. You’ll often find them white or red in color – but both work just fine.
Herb-Roasted Red Bliss Potatoes
You may have already noticed by now that I love all things mini. In potatoes, that means baby red bliss, fingerlings and the small white variety sometimes sold as "creamers." Use any combination of mini potatoes for this recipe.
- 3 pounds baby red bliss potatoes, halved
- 1/2 cup olive oil
- 2 tablespoons dried parsley flakes (or 4 tablespoons fresh minced parsley)
- 2 tablespoons onion powder
- 1 tablespoon garlic powder (or 2 tablespoons prepared crushed garlic)
- 1-1/2 teaspoons crumbled, dried oregano
- 1-1/2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- Preheat oven to 400 degrees F. Spray 2 9 x 13-inch pans with non-stick cooking spray.
- Divide potatoes evenly between the 2 prepared pans and drizzle with olive oil. Toss to coat.
- In a small bowl, mix parsley, onion and garlic powders, oregano, salt and pepper. Sprinkle over potatoes and toss to distribute evenly.
- Roast, uncovered, at 400 degrees for 30 to 40 minutes or until potatoes are soft inside and crisp and golden brown outside.
- Serve hot.
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Oven-Roasted Herbed Potatoes Side Dish
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