Best 9 Oven Roasted Red Potatoes With Herbs Recipes

RED ROASTED POTATOES

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.

OVEN ROASTED RED POTATOES WITH HERBS

Steps:

• Clean potatoes.
• Cut 1/2" slices into potato but do not cut all the way through. You should have a whole potato when done.
• Put potatoes in a bowl and pour oil over them.
• Mix the rest of the seasonings together.
• Sprinkle over potatoes.
• Wrap potatoes in foil.
• Bake in 350 oven until done. 40 to 50 minutes.

HERB ROASTED RED SKINNED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Melt the butter with the olive oil in a large roasting pan. Toss all of the ingredients in the butter/oil mixture to coat evenly.
• Roast the potatoes for about 45 minutes until golden brown and tender. Serve the potatoes with the roasted garlic and shallots all together in the same serving dish.

HERB ROASTED RED POTATOES

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Oil a shallow baking pan .
• Scrub the potatoes. Peel the potatoes, if desired, or leave them unpeeled. Cut them into halves (for small potatoes) or wedges of equal sizes.
• Peel the onion and trim the ends. Cut it into 6 to 8 wedges.
• In a small cup, melt the butter with the olive oil in the microwave.
• In a large bowl, combine the potato wedges, onion wedges, melted butter and oil, dill weed, basil, parsley, salt, and pepper. Toss to combine and coat potatoes.
• Transfer potatoes and onions to the prepared pan.
• Roast for about 30 to 40 minutes, turning occasionally until potatoes are tender and golden brown.
• Transfer the potatoes to a serving dish. Serve hot and enjoy.

ROASTED BABY POTATOES WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

HERB ROASTED RED POTATOES

Steps:

• Preheat oven to 425°F.
• Wash and cut potatoes into quarters or about 1 inch pieces.
• Mix Olive Oil, and Italian seasoning in small bowl.
• Rub rosemary between fingers to grind into oil mixture.
• Toss potatoes with oil to coat.
• Place in Baking pan, season with salt and pepper to taste.
• Bake at 425°F on lower rack for about 25 min, stir once, and cook until golden about another 20- 25 minutes.

ROASTED POTATOES WITH GARLIC BUTTER

Steps:

• Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between 2 greased 15x10x1-in. baking pans. Roast at 425° for 17-20 minutes or until tender., Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Transfer roasted potatoes to a large bowl. Drizzle with butter mixture; toss to coat. Sprinkle with cheeses and, if desired, additional thyme; toss to combine.

WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE

Steps:

• Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
• Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
• Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
• Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
• Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
• Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
• In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
• When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
• Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

OVEN ROASTED RED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
• Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.