Herbed Roasted Potatoes Recipes

HERB-ROASTED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.

ROASTED BABY POTATOES WITH HERBS

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.

HERB ROASTED NEW POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
• Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.

HERB-ROASTED POTATOES

Steps:

• Preheat oven to 400°F.
• Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.

MUSTARD AND HERB ROASTED FINGERLING POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and the mustard to the potatoes and toss well with your hands.
• Roast until the potatoes are tender and browned all over, tossing occasionally, 30 to 40 minutes. Transfer to a medium bowl.
• Whisk together the dill, parsley, vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Toss with the hot potatoes and serve hot, warm or at room temperature.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE

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.

ROASTED HERBED POTATOES

Steps:

• Preheat oven to 450 degrees. In a roasting pan, toss scrubbed small new potatoes with olive oil and herbes de Provence (or mixed dried thyme, rosemary, and marjoram). Season with coarse salt and teaspoon ground pepper.
• Roast, turning occasionally, until tender when pierced with the tip of a paring knife, 30 to 40 minutes.

HERBED ROASTED POTATOES

Steps:

• Preheat oven to 450&;deg;F. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine potatoes, herbs and remaining 1 tablespoon olive oil on prepared baking sheet and toss well. Season with salt and pepper. Roast in oven until potatoes until golden brown, stirring frequently, about 40 minutes.

HERB ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Cut the potatoes into halves or quarters, as long as they are all about the same size.
• Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
• Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.
• Hot potato!

HERBED OVEN-ROASTED POTATOES (MADE EASY)

Steps:

• PREHEAT oven to 400°F; LINE a baking sheet with heavy aluminum foil; SPRAY lined pan with non-stick cooking spray.
• SCRUB and wash 4 medium russet potatoes or 6-8 medium red potatoes.
• CUT potatoes into uniformly-sized 1 1/4" cubes.
• INTO a large resealable container, add 1 1/2 tablespoons flour, 1 3/4 teaspoons garlic salt, 1/2 teaspoon lemon pepper, 1 teaspoon dried chives, 1/4 teaspoon dried thyme, and 1/8 teaspoon crushed dried rosemary; SEAL the container; SHAKE to mix seasonings well.
• ADD potatoes to container; SEAL; SHAKE well for 15 seconds to coat.
• DRIZZLE 2 tablespoons virgin olive oil over potatoes; SEAL and shake again.
• ARRANGE potatoes on prepared baking pan in a single-layer.
• BAKE for 20 minutes; TURN potatoes with a metal spatula.
• BAKE for an additional 20 minutes, or to desired brownness and crispness.
• SERVE with desired condiments and enjoy.

ROASTED HERBED POTATOES

Steps:

• Preheat oven to 450°F. In a roasting pan, toss potatoes with oil and herbs. Season with salt and pepper, and spread in a single layer.
• Roast, turning occasionally, until potatoes are golden brown and tender when pierced with the tip of a sharp knife (but not falling apart), 30 to 40 minutes. Serve hot.