ROASTED POTATOES AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
- Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
HERBED GREEK ROASTED POTATOES WITH FETA CHEESE
These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese.
Provided by Cat Lady Cyndi
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h40m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
- Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
- Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 41 g, Cholesterol 20.2 mg, Fat 21.3 g, Fiber 4.4 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 305 mg, Sugar 3.3 g
HERBED TOMATO AND POTATO SALAD
Fresh herbs put this pretty potato salad in a class of its own!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h32m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Cool; cut into 1/2-inch slices.
- Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.
Nutrition Facts : Calories 240, Carbohydrate 20 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 10 mg
BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
- Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
- Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
- Discard basil sprigs. Garnish with shredded basil and serve immediately.
Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams
HERBED SCALLOPED POTATOES AND ONIONS
You can prepare this side dish in the morning, then put it in the oven later.
Provided by Autumn Pumpkin
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
- Layer potatoes and onion in prepared baking dish.
- Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
- Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.
Nutrition Facts : Calories 356 calories, Carbohydrate 60.4 g, Cholesterol 18.2 mg, Fat 9.9 g, Fiber 7.3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 410.3 mg, Sugar 3.6 g
HERBED POTATOES AND TOMATOES
Adding a chopped ripe heirloom tomato to a simple side dish of boiled buttered baby potatoes adds a fresh sweet-tart flavor and extra juices to soak into the potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Number Of Ingredients 0
Steps:
- Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.
HERBS DE PROVENCE BABY POTATOES AND TOMATOES
Herbs de Provence Baby Potatoes and Tomatoes is a delightful one pan dish with roasted garlic potatoes, bursted heirloom cherry tomatoes tossed with a little brown butter and Herbs de Provence.
Provided by HWC Magazine
Categories Sides
Time 20m
Number Of Ingredients 9
Steps:
- Cover potatoes whole with just enough water so that the tips are peaking through and salt the water. Boil for approximately 15 minutes or until fork tender. (We used a 2 inch deep frying pan so that we could boil and roast the potatoes in just ONE pan.)
- Drain water from the potatoes. Add olive oil, salt and pepper to taste and herbs de Provence to the pan. Roast and brown potatoes for about 5 minutes. Do not stir with a spoon or fork but instead just give your pan a toss to not break up the tender potatoes.
- When potatoes are brown, add the garlic, tomatoes and butter. Lightly toss in pan for just a minute or two over medium heat just until the tomatoes begin to burst and the butter browns.
- Season to taste and toss with fresh parsley and enjoy.
Nutrition Facts : ServingSize 1 g, Calories 187 kcal, Carbohydrate 22 g, Protein 5 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 44 mg, Fiber 4 g, Sugar 1 g
HERBED POTATOES AND VEGGIES
I came up with this family favorite when I needed to use up leftover baked Potatoes and extra produce from our garden. It's a great-tasting side dish. My husband requests it all the time and brags about it to company.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Cover and microwave on high for 5-6 minutes on each side or until tender., When potatoes are cool enough to handle, cut into cubes., In a large skillet, saute potatoes and zucchini in oil for 5 minutes or until vegetables are tender. Sprinkle with soup mix and pepper. Cook until heated through, stirring occasionally. Add tomatoes; cook 1 minute longer.
Nutrition Facts : Calories 194 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
HERBED TOMATOES
"My husband and I grow our own tomatoes and enjoy this simple, delicious salad all summer long," shares Kim Bovino in Milford, Connecticut. "It's great with warm French bread and butter for lunch or can double as a quick appetizer."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the tomatoes and onion. In another bowl, combine the oil, lemon juice, garlic, herbs, salt and pepper. Pour over tomatoes and onion; stir gently to coat.
Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
POTATOES WITH TOMATOES AND FETA
This tasty potato dish, patates bastısı, comes from western Anatolia. Traditionally baked in an earthenware dish, it makes a fabulous accompaniment to meat, poultry, or fish. You can also serve it on its own with a squeeze of lemon or a dollop of yogurt and a green salad.
Provided by Ghillie Basan
Categories Sides
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F (200°C).
- To a medium saucepan, add the potatoes and cover with cold water. Bring to a boil over medium heat and cook until tender but not soft, 15 to 20 minutes.
- Drain and refresh under cold running water, then peel off the skins and cut the potatoes into thick slices.
- In a heavy skillet over medium heat, melt the butter with 2 tablespoons of the oil, stir in the onions and garlic and cook until soft, 5 to 10 minutes.
- Add the cumin seeds, Aleppo pepper or chile, and most of the oregano-reserve a little for the top-then stir in the sugar, vinegar, and tomatoes. Season to taste with salt and pepper.
- Arrange the potatoes and olives in a baking dish and spoon the tangy tomato mixture over them. Crumble the peynir or feta on top and sprinkle with the reserved oregano. Drizzle with the remaining 1 tablespoon oil, then bake until the potatoes are tender and the feta is golden, 25 to 30 minutes.
- Serve hot, with lemon wedges to squeeze over.
Nutrition Facts : ServingSize 1 serving, Calories 229 kcal, Carbohydrate 23 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 22 mg, Sodium 253 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 8 g
HERBED TOMATO AND PARMESAN CHICKEN WITH TRUFFLED MASHED POTATOES AND ZUCCHINI
Flaky puff pastry dusted with Parmesan wraps itself around a succulent chicken breast, much like an exquisite belt holding up your best pair of pants. It's served with a tomato and garlic mix that can't be beat; the perfect shoes for this outfit. A top of mashed potatoes, and earrings of squash... ok, we may have taken the metaphor too far. But our raving about these flavors? Hasn't gone far enough.
Provided by Chef David Padilla
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Refrigerate puff pastry until ready to use Ingredient(s) used more than once: Parmesan Upon delivery, remove potatoes from meal bag and store at room temperature Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using NY strip steak, pat dry, halve, and season with a pinch of pepper. Follow same instructions as chicken in Step 2, wrapping each half with puff pastry and roasting in hot oven until steak reaches minimum internal temperature, 16-18 minutes. Rest, 3 minutes. 1 Make the Mashed Potatoes Peel and cut potatoes into large evenly-sized chunks.Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.Add sour cream, truffle butter, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, roast chicken. 2 Roast the Chicken Pat chicken dry, and season both sides with a pinch of pepper.Remove puff pastry from refrigerator and halve.Place chicken breasts on prepared baking sheet and wrap each with a puff pastry half, tucking ends under chicken. Top puff pastry with half the Parmesan (reserve remaining for garnish).Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.While chicken roasts, prepare ingredients. 3 Prepare the Ingredients Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.Mince parsley, leaves and stems.Coarsely chop tomatoes.Mince garlic. 4 Prepare the Topping Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add tomatoes and garlic to hot pan. Stir often until garlic is fragrant, 1-2 minutes.Remove from burner and stir in parsley and a pinch of salt and pepper until combined. Immediately, transfer topping to a mixing bowl and set aside. Wipe pan clean and reserve. 5 Cook Zucchini and Finish Dish Return pan used to cook tomatoes to medium-high heat and add 1 tsp. olive oil.Add zucchini, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Remove from burner.Plate as pictured on front of card, garnishing chicken with topping and remaining Parmesan. Bon appétit!
Nutrition Facts :
TOMATO & HERB POTATOES
Found this in a potato cookbook picked up in a thrift shop. A nice simple side to make using fresh herbs & tomatoes.
Provided by Mandy
Categories Potato
Time 18m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water until tender & drain well, set aside.
- Melt butter in same pan, add tomatoes, herbs, pepper & wine if using, saute for 1 minute.
- Return potatoes to pan, toss gently until heated through.
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