Roasted Potato Halves With Herb Sprigs 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.

ROASTED POTATO HALVES

Steps:

• 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• 2. Six potatoes - more or less as needed for your meal. Peeled, or not peeled. If you use new potatoes leave the skin on. I used dark-skin russet baking potatoes, and peeled the skin off. Your preference. Cut each potato in half, lengthwise.
• 3. Drizzle with Olive Oil. Then with both hands, rub each potato halve until it's completely covered.
• 4. Place the potato halves, cut-side-up, single layer on the parchment paper covered baking sheet. Cover with aluminum foil.
• 5. Bake for 20 minutes. Remove foil, then bake for another 30 minutes. Potatoes will be thoroughly cooked and have a golden tone baked look to them. Salt and Pepper to taste. No other spices are needed but for added flavor when serving, I did add Peppercorn Medley. These roasted potato halves taste great, even without butter.

PARMESAN BAKED POTATO HALVES

Steps:

• Preheat oven to 400 degrees.
• Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom.
• Generously sprinkle parmesan cheese and lightly sprinkle garlic powder and any other desired seasonings all over the butter.
• Place potato halves face down on the butter and seasonings.
• Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan.
• Serve on a plate with a side of sour cream for dipping.

ROASTED POTATO HALVES WITH HERB SPRIGS

Steps:

• Preheat oven to 375F (190C).
• Place the halved potatoes in a bowl and pour the oil over them. Toss in the oil and/or rub them with your hands to insure that each is coated with oil.
• Arrange the potatoes cut side up on a baking sheet.
• Astuce (Hint): If your potato half keeps rolling over, slice a tiny sliver off the uncut side, giving it a flat surface on which to rest.
• Press an herb sprig on to each potato half; sprinkle them with salt.
• Bake until a golden crust has formed on the cut surface and the potato half is tender through, about 45 minutes.
• Serve, cut side up and nice and hot.

HERB ROASTED POTATOES RECIPE

Steps:

• Preheat oven to 180⁰C/350⁰F/Fan 160⁰C/Gas Mark 4.
• Put the potatoes into a large saucepan, cover with cold salted water and bring to the boil. Simmer for 5 minutes.
• Drain the potatoes and return to the pan.
• Put the lid on the pan and shake very well to roughen the surface of the potatoes.
• Pour the oil into the pan and shake again to coat them.
• Put the thyme, rosemary, oregano, pepper flakes, chilli powder and salt and pepper into a small bowl. Mix together well.
• Add the herb mix to the potatoes and shake again to thoroughly coat the potatoes.
• Tip the potatoes into a medium sized roasting tin. Add a little extra olive oil if necessary.
• Roast for about 1 hour or until the potatoes are golden brown and crispy. Serve immediately with fresh rosemary scattered over.