ROASTED BABY POTATOES
Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!
Provided by Jenny
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
MINI TWICE-BAKED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
- In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
- In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
- When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.
CRISPY SALT AND PEPPER POTATOES
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Provided by Dan Kluger
Categories Potato Appetizer Side Fall Quick & Easy Egg Thyme Parsley Rosemary Thanksgiving
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
- Transfer to a bowl and serve.
MINI LOADED BAKED POTATOES RECIPE BY TASTY
Turn this delicious classic side dish into a one-bite snack for a cute party appetizer.
Provided by Bella Lopez
Categories Sides
Time 40m
Yield 6 Servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Spread the potatoes on the prepared baking sheet and use a fork to poke several holes in each potato to allow steam to escape. Toss the potatoes with the olive oil, salt, garlic powder, and black pepper until well coated.
- Bake the potatoes for about 30 minutes, or until tender.
- While the potatoes bake, prep your favorite toppings.
- Remove the potatoes from the oven and use a paring knife to cut almost all the way in half, leaving the bottom intact so the potato halves remain attached. Spoon sour cream into the openings, then top with bacon, cheddar, and scallions.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 22 grams, Fat 6 grams, Fiber 18 grams, Protein 2 grams, Sugar 1 gram
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