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Toss small, whole potatoes in oil and season them generously with salt and pepper. I would recommend roasting them at 400°F, then when it comes time to cook the smashed potatoes, crank your oven ...
Preheat the oven to 450°F. In a medium measuring cup, whisk together the butter, oregano, salt, and pepper. ... Roast the potatoes until the bottoms are golden brown, 20 to 25 minutes. Flip the ...
Garten's rosemary roasted potatoes couldn't be easier to make. All you need are small red and white-skinned potatoes, fresh rosemary leaves, garlic, and olive oil.
Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on (or in) an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.
1. Preheat the oven to 400°. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender. 2. Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.
Put the veggies on to the baking tray, keeping potatoes together, carrots together and so on, but don't overcrowd the baking sheet. Put the veggies in the oven for about 20 to 25 minutes.
Potato pieces formed into small cylinders and deep fried (similar to hash brown). Tombet: Spain: Sliced potatoes, eggplant, and red bell peppers previously fried in olive oil, served in a low-sided dish. Tornado potato: South Korea: Spiral-cut potatoes, deep fried until crisp Trinxat: Catalonia, Spain: A dish of potatoes, cabbage, and pork.
My house doesn't have a fireplace—but give me a Dutch oven, a bunch of root vegetables, and a nice cut of meat, and I'll set the scene in no time. ... simmering a small mixture of butter and ...
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