Donnalees Special Roasted Potatoes Recipes

"SPECIAL" ROASTED POTATOES

Steps:

• Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.
• Preheat oven to 375 degrees F (190 degrees C).
• When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.

EASY ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
• Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat.
• Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 40 minutes or until potatoes are tender and golden brown.

OVEN ROASTED POTATOES

Steps:

• Heat oven to 375 degrees.
• Place potatoes in a 13 x 9-inch baking dish.
• In small bowl, combine remaining ingredients.
• Pour mixture over potatoes and toss well.
• Bake for 55 to 60 minutes or until crisp, lightly browned and tender.
• Stir twice during baking.

SPECIAL ROASTED POTATOES

Steps:

• Cut potatoes; toss with garlic, oil and peppers.
• Sprinkle with a bit of salt and pepper.
• Cook at 350 for 20 to 30 minutes or until done.
• When cooked, add balsamic vinegar and basil.
• Toss and serve immediately.
• This is WONDERFUL!
• Try it, you'll love it.

DONNALEE'S SPECIAL ROASTED POTATOES

Steps:

• Set out a 9x13" glass casserole pan and grease lightly with some of the olive oil.
• Dice raw potatoes (skin on or off- your choice) and place in the pan- you want to have enough pototoes to fill the bottom of the casserole.
• Sprinkle cooked peas& carrots over the potatoes.
• Press the garlic over the pan, crushing the garlic over the veggies.
• Liberally coat veggies with a few spoonfuls of olive oil and toss to mix everything together- the veggies should be well coated, but there shouldn't be a lot of loose oil in the pan.
• Sprinkle with oregano, basil, parsley to taste- you want to see little speckles of herbs on every piece of veggie.
• Salt and pepper to taste.
• Crumble bacon over the top and drizzle with a small amount of reserved bacon fat, if desired.
• Bake in a preheated 350 F oven for about 1 hour, uncovered, until vegetables are fork tender.