Bite Sized Potatoes Recipes
ROASTED BABY POTATOES WITH HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
ROASTED MINI POTATOES
Quick and easy side dish for weeknights.
Provided by Karen Kelly
Categories Dinner
Time 30m
Number Of Ingredients 6
Steps:
- preheat oven to 450°
- wash 1 lb. teeny tiny potatoes and pat dry
- slice bigger ones in half (optional)
- put in a bowl and toss with 3-4 tbsp olive oil, 3 garlic cloves (I buy the jarred ones), 1 tsp kosher salt, 1/2 tsp pepper
- place on a baking sheet and cook for about 20 minutes
- sprinkle with parmesan cheese and serve immediately
Nutrition Facts : Calories 159 kcal, Carbohydrate 13 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 459 mg, Fiber 1 g, ServingSize 1 serving
BITE-SIZED POTATOES
Make and share this Bite-Sized Potatoes recipe from Food.com.
Provided by AmyStrikesAgain
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Peel potato.
- Cut potato into 1/2-inch cube pieces (I like to cut it into little triangles, but that's just me!).
- Grease frying pan with butter.
- Set stovetop to medium heat.
- Add minced garlic.
- Add potato bites.
- Stir occasionally.
- Cook until potatoes are soft and garlic is slightly browned (Cooking times will vary, I usually cook 20-30 minutes).
Nutrition Facts : Calories 206.7, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 354.7, Carbohydrate 24.2, Fiber 2.4, Sugar 1, Protein 2.5
AIR FRYER ONE-BITE ROASTED POTATOES
These air-fried roasted one-bite potatoes are crispy on the outside and creamy on the inside. Quick and easy to make.
Provided by Yoly
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Wash and dry potatoes. Trim edges to make a flat surface on both ends.
- Combine extra-virgin olive oil and salad dressing mix in a large bowl. Add potatoes and toss until potatoes are well coated. Place in a single layer into the air fryer basket. Cook in batches if necessary.
- Air fry until potatoes are golden brown, 5 to 7 minutes. Flip potatoes and air fry for an additional 2 to 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 20.3 g, Fat 4.8 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 166.8 mg, Sugar 1.4 g
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- Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.
- Carefully hollow out each potato: begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops.
- Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
- Using a small spoon and your fingers or a 1 inch stainless scoop , fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.
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- Preheat oven to 425°F. Drizzle potatoes with oil, and rub to coat. Sprinkle with pepper and 3/4 teaspoon of the salt. Spread in a single layer on a baking sheet, and bake until skins are slightly crispy and potatoes are tender when pierced, about 25 minutes.
- Meanwhile, melt butter in a medium skillet over medium. Add bell peppers, Broccolini, and shallots, and cook, stirring occasionally, until tender-crisp, about 3 minutes. Stir in remaining 1/4 teaspoon salt. Slit each potato lengthwise. Gently push the ends toward the center to split them open, like miniature baked potatoes. Spoon about 2 teaspoons bell pepper mixture into each potato. Serve warm.
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- Preheat the oven to 400° F. Line a large baking tray with parchment paper or lightly coat it with non-stick cooking spray. Scrub the potatoes thoroughly and pat dry.
- In a large bowl drizzle the potatoes with the olive oil. Toss to coat. Sprinkle the salt, pepper, and garlic powder and toss again to coat.
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- Rub vegetable oil on each potato and place each potato between 2 kitchen knives or anything that when you slice the potatoes, the knife will not go all the way through (I used my kitchen knives and laid them flat and the potato is place in between).
- Slice each potato approximately 7-8 times, making sure not to cut all the way through then place on a baking sheet and sprinkle with salt.
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- Slice potatoes in half, then slice each half into thirds or fourths, depending on the size of the potato.
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- Preheat your oven to 400°. Wash and pat dry the potatoes and place them on a lined baking sheet.
- Bake the potatoes at 400° for 30-40 minutes, or until soft. Remove the potatoes from the oven and allow to cool to touch.
- Slice each potato in half and scoop out the center of the flesh using a melon baller or small cookie scoop.
- Add the sour cream and ranch seasoning to the potatoes and mash by hand until smooth. Pipe the mixture back into the potatoes and bake at 400° for 10 min. Remove the potatoes from the oven and quickly top each one with a sprinkle of parmesan cheeese and return to the oven to bake an additional 5 min.
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