Best 6 Whole Roasted Potatoes Recipes
Roasted potatoes are a classic side dish that can be enjoyed with a variety of meals. They are crispy on the outside and fluffy on the inside, and they can be seasoned with a variety of herbs and spices to create different flavor profiles. This article provides three different recipes for roasted potatoes, each with its own unique twist. The first recipe is for classic roasted potatoes, which are simply seasoned with salt, pepper, and olive oil. The second recipe is for garlic herb roasted potatoes, which are tossed with garlic, rosemary, thyme, and olive oil before being roasted. The third recipe is for bacon ranch roasted potatoes, which are coated in a bacon ranch dressing before being roasted. All three recipes are easy to follow and can be made with ingredients that you probably already have in your kitchen. So next time you're looking for a delicious and versatile side dish, give one of these roasted potato recipes a try.
Let's cook with our recipes!
WHOLE ROASTED SWEET POTATOES
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Wash the potatoes well and pat dry. Poke holes all around each potato using a fork.
- Rub the potatoes all over with oil, then sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet or aluminum foil and roast until tender when pierced with a fork, 40 to 45 minutes.
- Transfer the potatoes to a plate and serve with shaved Parmesan and a drizzle of olive oil.
CRISPY WHOLE STRIPED BASS WITH RED TOMATILLO SAUCE AND ROASTED RED POTATOES
Steps:
- Heat about 2 inches of oil in a high-sided skillet over medium heat to 360 degrees F.
- Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has 360 degrees. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and arrange the Roasted New Herb Potatoes around the plate.
- Red Tomatillo Sauce: Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Roast until soft, about 20 to 25 minutes.
- Heat remaining olive oil in medium sauce pan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.
- Roasted New Herbed Potatoes: Preheat oven to 375 degrees F. Toss potatoes with olive oil, garlic, and salt and pepper, to taste. Place in a small roasting dish and roast until cooked through and golden brown. Remove from oven and immediately fold in the herbs.
WHOLE ROASTED POTATOES
This recipe is quick because you cook the potatoes in the microwave and then finish them in the oven. The unique thing about this is putting garlic and onion powder on the skin of the potato to give the skin great flavor. The inside is nice and creamy while the outside is crispy and flavorful. I make these once a week.
Provided by 2ReDsOx 2
Categories Potato
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Wash the potatoes but do not peel them.
- Meanwhile, preheat the oven to 400.
- Put the potatoes on a microwavable plate and put them in the microwave for 6 or more minutes(depending on the size) until they are done all the way through and a knife can be inserted easily.
- Remove the potatoes(be careful they are hot)and coat the skin with the olive oil.
- Next,generously, put salt, pepper,the garlic powder and the onion powder all over the skin. (I never use exact amounts, just put as much as you want. I like a lot of the powders!).
- Put the potatoes directly on the rack of the oven for about 5- 10 minutes turning once. The skin will get nice and crisp.
- Remove the potatoes and enjoy. You may want a little butter on the potato.
Nutrition Facts : Calories 232.9, Fat 2.5, SaturatedFat 0.4, Sodium 9.8, Carbohydrate 49.3, Fiber 4.4, Sugar 2.1, Protein 4.6
WHOLE ROASTED FISH WITH SLICED POTATOES, OLIVES & HERBS
Steps:
- Preheat the oven to 400°F.
- In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives, and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes. Remove and reserve.
- Make 3 diagonal slices about 1/2 inch deep on each side of the fish. Season the outside and inside of the fish with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley, and remaining garlic inside the body cavity of the fish.
- Pour the wine over the potatoes, lay the fish on top, and toss the whole thing in the oven for 35 to 40 minutes or until the eyeball pops out.
- Remove the skin and bones and serve the fish over the potatoes.
- note
- When you buy a whole fish, tell your fishmonger you want to have it scaled, gutted, and gills removed-you really don't want to do this at home.
HERB-ROASTED FINGERLING POTATOES WITH WHOLE-GRAIN MUSTARD
Steps:
- Preheat oven to 400"F (200 C) If the potatoes are larger than l 'h inches (4 cm) in diameter, cut them in half, arrange them in a single layer on a rimmed baking sheet. Sprinkle evenly with the rosemary. In a small dish, stir together the olive oil and mustard. Drizzle the mixture evenly over the potatoes, then sprinkle with salt and pepper. Toss to coat the potatoes evenly, then spread them out evenly in the pan. Roast the potatoes, turning them 2 or 3 times, until the skin is golden and the flesh is tender when pierced with a fork, 40- 45 minutes. Remove the pan from the oven, transfer the potatoes to a warmed serving dish, and serve at once.
ROASTED FINGERLING POTATOES WITH WHOLE GARLIC
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl combine all the ingredients and toss. Transfer to a baking sheet and roast for 15 to 20 minutes or until nice and tender.
Tips for Making the Best Whole Roasted Potatoes:
- Choose the right potatoes: Use small, waxy potatoes like Yukon Golds or fingerlings. They hold their shape well when roasted and have a creamy texture.
- Scrub the potatoes well: Don't peel the potatoes, but scrub them thoroughly to remove any dirt or debris.
- Cut the potatoes into uniform sizes: This will help them cook evenly. If the potatoes are too large, they may not cook through in the center.
- Toss the potatoes with olive oil, salt, and pepper: Use enough olive oil to coat the potatoes evenly, but not so much that they're greasy. Season with salt and pepper to taste.
- Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside. Roast the potatoes at 425°F for 30-40 minutes, or until they're golden brown and fork-tender.
- Serve the potatoes immediately: Roasted potatoes are best served hot and crispy. You can garnish them with fresh herbs, such as rosemary or thyme, or a sprinkle of grated Parmesan cheese.
Conclusion:
Whole roasted potatoes are a simple but delicious side dish that can be enjoyed with any meal. They're easy to make and can be customized to your liking. Try experimenting with different herbs, spices, and seasonings to create your own unique roasted potato recipe.
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