Roasted Herbed Potatoes Recipes

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.

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 HERB CHICKEN AND POTATOES

Steps:

• Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
• Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
• Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

HERBED OVEN POTATOES

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add potatoes, a few at a time; seal bag and toss to coat. Place in a single layer in a greased 15x10x1-in. baking pan. , Drizzle with remaining oil mixture. Bake, uncovered, at 450° for 50-55 minutes or until tender, stirring occasionally. Sprinkle with parsley.

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!

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 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.

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 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.

SIMPLE HERB ROASTED POTATOES RECIPE

Steps:

• Preheat oven to 400°F. Line a rimmed baking pan with either parchment paper or aluminum foil. Drizzle olive oil on top to prevent sticking.
• Boil water in a large pot. Once the water is boiling, add a tablespoon of sea salt and the baking soda. Dump the quartered potatoes into the pot and cook for 5-6 minutes. The potatoes should be submerged in the water. Stir occasionally to prevent sticking. While the water is boiling, you can use this time to wash and quarter the potatoes if you haven't done so already.
• Remove the potatoes from the pot and drain. Ensure the potatoes are dry before placing in a large mixing bowl. The potatoes will be slightly translucent but still firm enough to toss. Add the olive oil, melted butter, Italian seasoning, sea salt and pepper to taste depending on preference. Toss the potatoes in the bowl until evenly coated. Don't discard the bowl yet as you will need it in the last step.
• Place the potatoes on the lined baking pan and spread out. Bake for 28-30 minutes until the desired browned color is achieved. Mix the potatoes around at the halfway point to ensure the potatoes are browned evenly.
• Once the potatoes are done baking, return the potatoes to the large mixing bowl and toss with the fresh chives, parsley, and basil. Enjoy immediately!

HERB ROASTED RED POTATOES

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Oil a shallow baking pan .
• Scrub the potatoes. Peel the potatoes, if desired, or leave them unpeeled. Cut them into halves (for small potatoes) or wedges of equal sizes.
• Peel the onion and trim the ends. Cut it into 6 to 8 wedges.
• In a small cup, melt the butter with the olive oil in the microwave.
• In a large bowl, combine the potato wedges, onion wedges, melted butter and oil, dill weed, basil, parsley, salt, and pepper. Toss to combine and coat potatoes.
• Transfer potatoes and onions to the prepared pan.
• Roast for about 30 to 40 minutes, turning occasionally until potatoes are tender and golden brown.
• Transfer the potatoes to a serving dish. Serve hot and enjoy.

CRISPY GARLIC & HERB POTATOES

Steps:

• Fill a stock pot half ways with cold water, season generously with sea salt and heat it with a high heat
• Cut 12 fingerling potatoes (washed) in half lengthwise
• Once the water comes to a boil, add the potatoes into the stock pot and par boil them for 5 to 6 minutes, then drain the potatoes into a colander and let them air dry
• Meanwhile, heat a small fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 6 cloves garlic roughly chopped, mix the garlic with the olive oil and saute for 1 minute, then drain the garlic into a sieve with a bowl underneath and set the garlic aside
• Add in 1 tsp of dried oregano into the garlic infused olive oil, along with 1/2 tsp dried thyme and 1/2 tsp dried rosemary, whisk together
• Once the potatoes are fully dry, add them back into the stock pot, along with the olive oil & herb mixture, season with sea salt & black pepper and toss together until well mixed
• Transfer the potatoes into a baking tray that´s lined with parchment paper, making sure all the potatoes are cut side down and in a single layer
• Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
• Meanwhile, make the saffron aioli, add in 2 cloves garlic roughly chopped into a mortar, along with 1/4 tsp saffron threads, using a pestle pound down until you form a paste, then add in 1/2 cup mayonnaise, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, mix together until well mixed
• After roasting the potatoes for 35 to 40 minutes, they should be perfectly roasted, remove them from the oven, transfer the potatoes back into the stock pot, add in the reserved sauteed garlic and 2 tbsp finely chopped parsley, toss together until well mixed, serve at once next to the saffron aioli, enjoy!

ROASTED HERBED POTATOES

Steps:

• Preheat oven to 425°. Line 2 large rimmed baking sheets with foil.
• Divide potatoes, oil, rosemary, chives, garlic, salt, and pepper between prepared pans; toss together until well combined. Spread in an even layer on pans.
• Bake until potatoes are tender and lightly browned, about 30 minutes. Garnish with rosemary, if desired.