Roasted Caraway Potatoes Recipes

HOW TO MAKE ROASTED RED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
• Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
• Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
• Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

OVEN ROASTED CARAWAY POTATOES

Steps:

• Coat potatoes and shallots with warmed bacon grease in a bowl.
• Put potatoes on a baking sheet.
• Season with salt, pepper, caraway, and paprika.
• Stir around to coat.
• Bake uncovered for 30 minutes, stirring every so often.

ROASTED CARAWAY POTATOES

Steps:

• Combine first 2 ingredients in a large heavy duty zip-top plastic bag.
• Mix together remaining ingredients and pour into plastic bag.
• Shake well to coat.
• Place potato mixture in an ungreased 13x9 inch pan.
• Bake at 400 degrees for 1 hour or until potatoes are tender, stirring occasionally.

HERB ROASTED POTATOES RECIPE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, add the potatoes and drizzle with the avocado oil. Toss the potatoes until evenly coated, then sprinkle with salt and pepper, toss again and spread onto a sheet tray in a single layer.
• Bake for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 20 minutes, or until the other side has begun to brown.
• While the potatoes are baking, place the minced garlic into a small bowl and add 1/2 teaspoon of salt. Take a sharp knife and scrape the blade over the garlic and salt mixture until it makes a paste.
• Once the potatoes have almost finished roasting, remove from the oven and sprinkle them evenly with the garlic and salt mixture, fresh thyme, lemon juice and lemon zest. Return to the oven and roast for another 8-10 minutes.
• Remove from the oven, and transfer to a serving bowl. Season with salt and pepper to taste and serve. Enjoy!

CARAWAY BEEF ROAST

Steps:

• In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides; drain. , In a small bowl, combine the hot water and bouillon; add the ketchup, onion, Worcestershire sauce, caraway, salt and pepper. Pour over roast. Add bay leaves. , Cover and bake at 325° for 3 hours or until tender. Remove roast to serving platter; keep warm. , In a small bowl, combine flour and cold water until smooth. Stir into pan juices; bring to a boil. Cook and stir for 1-2 minutes or until thickened, adding water to thin if necessary. Discard bay leaves. Serve with cooked potatoes and carrots if desired.

CARAWAY PARSLEY POTATOES

Steps:

• Peel potatoes and in a 3- to 4-quart saucepan cover with salted cold water by 2 inches. Simmer potatoes until just tender, 12 to 15 minutes, and drain in a colander.
• While potatoes are cooking, in a small heavy skillet dry-roast seeds over moderate heat, shaking skillet, until fragrant and slightly darker, being careful not to burn them, 3 to 4 minutes. Transfer seeds to a small bowl and cool. With mortar and pestle or in an electric coffee/spice grinder grind seeds coarse.
• In a heavy skillet melt butter over moderately low heat and add potatoes, stirring and shaking skillet to coat. Sprinkle potatoes with ground seeds, parsley, and salt and pepper to taste and stir, shaking skillet occasionally, to coat.

BURNISHED CHICKEN THIGHS WITH ROASTED SWEET POTATOES, PARSNIPS & SHALLOTS

Steps:

• Stir together the oil, mustard, vinegar, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in a large bowl. Add the chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for atleast 1 hr and up to 8 hrs. Heat the oven to 425 degrees F. Arrange the chicken skin side up on one end of a large rimmed baking sheet and drizzle with any remaining marinade. At the other end of the baking sheet, toss together the sweet potato, parsnips, shallots, and the remaining 1/4 teaspoon each salt and pepper. Spread into a single layer. Sprinkle the chicken and vegetables lightly with a little more salt and roast for 20 minutes. Baste the chicken with the pan juices using a brush and stir the vegetables. Continue to roast, basting and stirring every 10 minutes, until the chicken is burnished-deeply browned-and the vegetables are tender, about 30 minutes more. Meanwhile, cook the bacon over medium heat in a large skillet until crisp, 5-8 minutes. Drain the bacon on paper towels. When the bacon is cool enough to handle, crumble it and toss with the parsley. When the chicken is done, stir the vegetables and transfer them to a serving bowl with a slotted spoon. Toss with half of the bacon mixture. Baste the chicken and transfer with tongs to a serving platter. Sprinkle with the remaining bacon mixture, and serve hot.

HERB SAUSAGES WITH CARAWAY ROASTED POTATOES & MAPLE MUSTARD DRESSING

Steps:

• 1 - Roast the produce.
• 2 - Mix the dressing.
• 3 - Sear the sausages.
• 4 - Serve.