Roasted Red Potatoes Catalina Was One Of The Thousand Islands Recipes

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GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

RED ROASTED POTATOES



Red Roasted Potatoes image

Roasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. -Margie Wampler, Butler, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 6

2 pounds small unpeeled red potatoes, cut into wedges
2 to 3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat. , Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.

Nutrition Facts : Calories 114 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

ROASTED NEW RED POTATOES



Roasted New Red Potatoes image

These are roasted potatoes at their best - plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection.

Provided by Ben S.

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Yield 8

Number Of Ingredients 3

3 pounds small red new potatoes, halved
¼ cup olive oil
1 teaspoon Salt and freshly ground black pepper

Steps:

  • Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
  • Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 27.1 g, Fat 7 g, Fiber 2.9 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 301 mg, Sugar 1.7 g

ROASTED RED POTATOES



Roasted Red Potatoes image

Fresh rosemary complements the earthy taste of roasted red potatoes in this simple but satisfying side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 4

1 1/2 pounds baby red potatoes, quartered
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh rosemary
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

GARLIC-HERB & PARMESAN ROASTED RED POTATOES



Garlic-Herb & Parmesan Roasted Red Potatoes image

Amazing roasted red potatoes that are full of flavor and bake up golden brown and crisp.

Provided by Michelle

Categories     Side Dish

Time 1h10m

Number Of Ingredients 11

3 pounds petite red potatoes (scrubbed and halved (quartered if extra large))
4 tablespoons olive oil
6 cloves garlic (minced)
1½ teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil
⅓ cup grated Parmesan cheese
2 tablespoons unsalted butter (cut into small cubes)
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
  • In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer.
  • Bake for 45 minutes to 1 hour, turning with a spatula two or three times, until golden brown and crisp. Pull the tray out and sprinkle the butter over the potatoes and stir to melt the butter. Remove from the oven and toss with the fresh parsley. Serve immediately.

Nutrition Facts : Calories 229 kcal, Carbohydrate 28 g, Protein 5 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 532 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

HOW TO MAKE ROASTED RED POTATOES



How to Make Roasted Red Potatoes image

This is such a classic go-to potato side dish recipe. There are only a few things you have to do, and if you do those things, you're talking intense potato side dish pleasure! The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

¼ cup olive oil, or more if needed
2 pounds red potatoes, cut into evenly sized pieces
5 fresh thyme sprigs, or to taste
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ large red bell pepper, seeded and cut into 1-inch pieces

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.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 25 g, Fat 9.3 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 76.5 mg, Sugar 2.1 g

ROASTED RED POTATOES CATALINA WAS ONE OF THE THOUSAND ISLANDS



Roasted Red Potatoes Catalina was One of the Thousand Islands image

I knew I wanted roasted potatoes, but couldn't decide on one from 'Zaar, so opened the fridge and came up with this. It was well received by the family. Hope you enjoy it, too.

Provided by Darkhunter

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs red potatoes, quartered
1/2 cup thousand island dressing
1/4 cup Catalina dressing
2 tablespoons canola oil
2 tablespoons horseradish sauce (to taste)
7 garlic cloves, sliced

Steps:

  • Preheat oven to 375°F Line a jelly roll pan with heavy duty foil. Spray heavily with non-stick spray.
  • Combine everything except the potatoes and garlic.
  • Beat mixture thoroughly. When well combined, add potatoes and garlic.
  • Pour out onto prepared jelly roll pan in single layer.
  • Roast for 45 minutes.

Nutrition Facts : Calories 382.9, Fat 25.3, SaturatedFat 3, Cholesterol 8.1, Sodium 435, Carbohydrate 36.7, Fiber 3.5, Sugar 9.6, Protein 4.1

SALT ROASTED POTATOES



Salt Roasted Potatoes image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 3

1 1/2 pounds small red potatoes
Kosher salt
Butter, for serving

Steps:

  • Preheat oven to 375 degrees F.
  • Wash and thoroughly dry the potatoes. Place in a baking pan just large enough to hold the potatoes in a single layer. Pour 1 1/2 cups salt over the potatoes and bake until the potatoes are tender in the middle, about 1 hour 15 minutes (depending on size of potatoes). Serve either in the salt for pretty presentation, or removed from salt and in a serving dish. Serve with butter.

OVEN ROASTED BABY RED POTATOES



Oven Roasted Baby Red Potatoes image

These Baby Red Potatoes are roasted to perfection - crisp on the outside and tender outside.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 35m

Number Of Ingredients 6

3 lbs baby red potatoes (unpeeled)
2 Tbsp extra light olive oil
1 1/2 tsp dry parsley
1 tsp sea salt or 3/4 tsp table salt
1/2 tsp freshly ground pepper
2 cloves garlic (pressed)

Steps:

  • Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
  • In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
  • Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
  • Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.

Nutrition Facts : Calories 202 kcal, Carbohydrate 37 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 429 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CATALINA POT ROAST



Catalina Pot Roast image

This is from the archives of the Kraft test kitchens. I have not tried it out yet but it sure sounds tasty!

Provided by Mercy

Categories     One Dish Meal

Time 3h35m

Yield 6 serving(s)

Number Of Ingredients 7

3 -4 lbs chuck roast or 3 -4 lbs boneless round roast
1 (8 ounce) bottle kraft catalina French dressing
3/4 cup water
8 small onions
8 small potatoes
1 cup pimento stuffed olive
2 tablespoons flour

Steps:

  • Brown the roast in 1/4 cup of the dressing.
  • Add the remaining dressing and 1/2 cup water.
  • Cover and simmer for two (2) hours and fifteen (15) minutes.
  • Add the onions, potatoes and olives and continue simmering for 45 minutes or until the meat and vegetables are tender.
  • Remove the meat and vegetables from the pan, leaving the hot liquid.
  • Add the remaining 1/4 cup of water to the flour, stirring until well blended.
  • Gradually add the flour/water mixture to the hot liquid in the pan, stirring constantly, until the mixture thickens.
  • Simmer three (3) more minutes, stirring constantly.
  • Serve the gravy with the roast and vegetables.

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