Best Roasted Deviled Potatoes Recipes

Roasted Deviled Potatoes image

Yield Makes 10 servings

Number Of Ingredients 7

2 3/4 lb small red potatoes (about 1 1/2 inches in diameter)
3 tablespoons vegetable oil
2 teaspoons kosher salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
Rounded 1/4 teaspoon cayenne, or to taste

Steps:

Put oven racks in upper and lower thirds of oven and preheat oven to 475°F. Put 2 large shallow baking pans (1 inch deep) in oven and preheat 10 minutes.
Quarter potatoes, then toss with oil and 1 1/2 teaspoons kosher salt in a large bowl. Spread potatoes, cut sides down, in hot pans, then roast until undersides are golden, about 12 minutes. Turn potatoes so other cut sides are down, then switch position of pans and roast until potatoes are tender and undersides are golden, 12 to 15 minutes more.
While potatoes roast, melt butter in a small saucepan and whisk in vinegar, mustard, cayenne, and remaining 1/2 teaspoon kosher salt.
Toss hot potatoes with butter mixture in cleaned large bowl until coated.

Baby Roasted Deviled Potatoes image

Provided by Kittencalrecipezazz

Categories Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 lbs small baby red potatoes, peeled
4 tablespoons oil
2 teaspoons salt
black pepper (optional)
1/4 cup butter
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper (can use more or less)

Steps:

Wash the potatoes well under cold water; dry the skins.
Set oven to 425 degrees.
Place a large baking sheet that has been lightly sprayed with non-stick cooking spray or buttered in the oven to preheat for 10 minutes.
If using large potatoes, quarter them.
Toss the potatoes with oil, 1 teaspoon salt and a small amount of black pepper if desired.
Carefully remove the hot pan from the oven, and spread the potatoes, cut side down if using sliced potatoes.
Roast for about 12-14 minutes until undersides are golden.
Turn the potatoes and roast until tender (about another 12-15 minutes more).
While the potatoes are roasting, melt butter in a small saucepan (can melt in the microwave).
Whisk in vingear, mustard, cayenne pepper and 1 teaspoon salt.
Transfer the roasted potatoes to a large bowl, then toss with the butter mixture with HOT potatoes until well coated.
Delicious!

Deviled roasted potatoes image

Provided by Lynnda Cloutier

Categories Potatoes

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoon dry mustard
1 tablespoon white vinegar
2 teaspoons kosher salt
1/2 teaspoon dried dill weed
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 pound red potatoes, quartered

Steps:

1. preheat oven to 450°. Line a baking sheet with foil and coat with nonstick spray. Whisk together all ingredients except the potatoes in a large bowl.
2. Add potatoes and toss until coated. Place potatoes in a single layer on prepared pan and roast for 25 to 30 minutes or until potatoes are tender when pierced. Makes 3 cups