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Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Emily's English Roasted Potatoes from Barefoot Contessa. Preheat the oven to 425 degrees. Bring a large pot of water with 2 tablespoons kosher salt to a…
My gold standard has the perfect contrast: creamy and smooth on the inside, crispy and golden on the outside. Luckily I can have perfect roasted potatoes whenever I like, thanks to a genius technique borrowed from the English and shared by everyone’s favorite Hamptonite, Ina Garten.
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Preheat the oven to 400 degrees. 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. Dump the potatoes on a baking sheet and spread out into one layer; roast in the oven for at least 1 hour, or until browned and crisp.
Ina’s original recipe calls for 2 tablespoons of butter for 1 1/4 pounds of fingerling potatoes. I typically cook between 1 and 1 1/2 pound of potatoes — because that’s what fits comfortably in a single layer in my Dutch oven — and use 2 to 3 tablespoons of butter. Add the potatoes, herbs, and salt to the pot. The amount of herbs is ...
Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes...
When Ina Garten first posted about actress Emily Blunt’s English Roasted Potatoes from her cookbook Modern Comfort Food so many people tried to access the recipe that it crashed Ina’s website. And no wonder — the recipe promised crispy, browned potatoes with creamy insides, and it only required three ingredients (in addition to two kinds ...
Barefoot Contessa Mustard Roasted Potatoes is crafted from small red or Yukon Gold potatoes, yellow onions, quality olive oil, whole-grain mustard, kosher salt, freshly ground black pepper, and chopped parsley.
Roast potatoes are the classic standard for a Sunday roast dinner, and most Americans just chop them up, drizzle them in oil, and pop them in the oven, a simple, tried-and-true method. But Ina Garten's recipe for roast potatoes takes it up a notch, while still keeping it simple.