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These roasted red potatoes are coated in garlic, herbs and parmesan cheese, then oven baked to golden brown perfection. An easy and elegant side dish that takes just minutes to put together! Get ...
Preheat the oven to 450°F. In a medium measuring cup, whisk together the butter, oregano, salt, and pepper. Peel the potatoes and trim the rounded ends. Cut the potatoes into 1-inch-thick slices ...
Wash potato skins well, cut in half then place in a bowl. In a separate bowl, add the lemon zest, parsley, garlic, oil, salt and pepper and mix well. Pour over the potatoes and toss to coat. Place ...
And if roasting potatoes in the oven wasn’t simple enough, we’ve made seasoning even simpler by using a flavor-packed packet of onion soup mix. Potatoes don’t get any better or easier than this.
1. Preheat the oven to 400°. In a large saucepan, cover the potatoes with cold water. Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 12 minutes. Drain. 2. Return the potatoes to the saucepan and shake over moderately high heat until the potatoes are dry, 10 seconds.
Set the pressure oven temperature to 450°F and the function to ROAST. Turn on the timer to preheat the oven. In a mixing bowl, toss together all of the cut-up vegetables and the garlic cloves.
Preheat the oven to 450°. Place a rimmed nonstick baking sheet in the oven to preheat. In a bowl, toss the potatoes with the oil and jalapeños and season with salt and pepper. Transfer the potatoes to the baking sheet, turning them cut side down. Roast on the upper rack for about 35 minutes, until the potatoes are tender and golden, and serve.
Roasted garlic mashed potatoes! That extra savory flavor from melty, roasted garlic adds the perfect kick to classic mashed spuds. (We also add a splash of tangy balsamic vinegar to kick them up a ...