Baked Italian Potatoes Recipes

ITALIAN POTATO RECIPE

Steps:

• Peel and cut potatoes into wedges.
• Place the potatoes in a large bowl of cold water while prepping the rest of the ingredients.
• Thinly slice the onion. Set aside.
• Mince the garlic. Set aside.
• Preheat oven to 425° F (220° C).
• Place oven grate on the lower center rack.
• Empty the can of whole peeled canned tomatoes in a large bowl.
• Add one cup of water to the can, swirl and empty contents in the bowl.
• Hand crush the tomatoes.
• Add the minced garlic, dried oregano, paprika and salt and pepper. Feel free to adjust seasonings. Combine together and set aside.
• Drain the water from the potatoes.
• Add the sliced onions and crushed tomatoes and combine.
• Toss the sliced onions with the potato wedges in a large deep baking dish (10.5 x 14.75 inches).
• Arrange the potatoes and vegetables in a single layer, in the baking dish.
• Drizzle olive oil over the top.
• Cover with aluminum foil and bake for about 45-60 minutes or until a knife can easily pierce through the potato. Gently move the potatoes to the baking pan.
• Bake for another 15-20 minutes, without the foil or until most of the moisture has evaporated from the tomato sauce. Stir occasionally.
• Transfer to a serving dish, garnish with fresh chopped parsley and serve.
• OPTIONAL: Garnish with grated pecorino romano cheese or parmesan cheese.

OVEN BAKED ITALIAN POTATOES WITH ROSEMARY

Steps:

• Preheat the oven at 425°F/220°C.
• Cut your potatoes in ¼ inch slices.
• In a big bowl combine all the ingredients and coat potatoes well.
• Prepare your baking mold with foil and line the potatoes on it.
• Bake 45 minutes at 425°F/220°C C or until golden roasted.
• Place in bowl and serve immediately.

BAKED ITALIAN POTATO WEDGES

Steps:

• Preheat the oven to 425 degrees.
• Cut each potato in half length wise and then quarter each half to make potato edges.
• Arrange the wedges on a baking tray with the skin side down.
• In a bowl mix together the oil, herbs and garlic salt.
• Brush the oil mixture onto each potato wedge.
• Sprinkle the grated cheese over the wedges.
• Put in the oven and bake for about 25 to 35 minutes or until done depending on the thickness of your wedges.
• Serve.

BAKED ITALIAN POTATOES

Steps:

• Bake potatoes in oven or microwave.
• Preheat oven to 450 degrees.
• Heat oil in small sauce pan. Add mushrooms, scallions, garlic, and oregano. Cook over med-high heat for about 3 minutes.
• Add tomato sauce to mushroom mixture. Cook, stirring frequently, for another 3 minutes.
• Split and fluff the baked potatoes.
• Spoon tomato sauce over each of the potatoes and top with mozzarella cheese. Add a little Parmesan cheese if you'd like.
• Place on baking sheet and bake at 450 degrees Fahrenheit for 5-8 minutes (until cheese is melted). Garnish with fresh parsley.

ITALIAN ROASTED POTATOES

Steps:

• Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.

TWICE BAKED ITALIAN RANCH POTATOES

Steps:

• Preheat oven to 425°F.
• Microwave pierced potatoes for 12 minutes on high; let cool until manageable.
• Cut skin off of potato tops and scoop out pulp into a medium bowl, being sure to keep skins intact, and keep skins about 1/4-inch thick.
• Heat skillet over medium heat, melt butter, and sauté shallot until slightly caramelized.
• Add the butter/ shallot mixture into potato pulp and mash potatoes very well.
• Add ranch, milk, garlic salt, and 1 1/2 teaspoons of the basil; mix very well, adding more milk or ranch until your desired taste and consistancy.
• Re-Stuff the empty potato skins with the mashed potatoes and top off each potato with the parmesan cheese and the remaining basil.
• Carefully brush outer potato skins with vegetable oil.
• Place on greased, or non-stick baking sheet or pan.
• Bake in oven until heated through and cheese is melted, about 15 minutes.

SKILLET BAKED ITALIAN POTATOES

Steps:

• 1. Heat oven to 400^ Heat a large Cast Iron skillet then add the sausage; cook and scramble until brown. Remove sausage with a slotted spoon to paper towel lined plate to drain; set aside. To the same skillet add the onion and cook until soft. Add the potatoes. Cook and stir gently about 2 to 3 minutes.
• 2. Mix the vegetable stock, seasoning, pepper, oregano, tomato sauce and sausage in a large bowl..Stir to combine. Pour this mixture over the potatoes in the skillet. Bring to a boil, then cover. Place in the pre-heated oven for 25 to 30 minutes .Until potatoes are tender.
• 3. Uncover skillet and stir gently. Sprinkle with the cheese.. and return to oven. Bake 1 minute longer or until cheese is melted and potatoes are browned a little. Let cool 10 minutes before serving.

BAKED ITALIAN MASHED POTATO CASSEROLE

Steps:

• Boil potatoes with garlic until tender and drain.
• Mash potatoes and garlic together and add 6 tablespoons of the butter and then add the milk.
• Mash until potatoes are smooth.
• Add salt and pepper to taste.
• Add mozzarella and Parmesan cheeses.
• Stir to blend.
• Use 1 tablespoon of the remaining butter to grease the bottom and sides of a casserole dish.
• Coat the bottom and sides with breadcrumbs.
• Spoon potato mixture into the dish and dot the top with the remaining tablespoon of butter.
• Bake at 350° for about 15 minutes or until the top is golden brown.