ROASTED FINGERLING POTATOES WITH FRESH HERBS AND GARLIC
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F and place a baking sheet inside to heat.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
ROASTED POTATO CRISPS WITH FRESH HERBS
If you don't have a fancy slicing machine and your knife skills are not well honed, you might want to invest in an old fashioned American tool that's great for making coleslaw, slicing cucumbers and slicing these potatoes. It's called Feemster's Famous Slicer and it's available in many hardware stores and some kitchen stores for under $10. source unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Other Appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 425. Sprinkle bottom of jelly roll pan or shallow roasting pan with oil and set aside.
- Mix herbs in bowl. Slice potatoes as thinly as possible with a mandoline or Japanese vegetable slicer
- Arrange potatoes on pan in haphazard layers, sprinkling layers with olive oil, herbs, salt and pepper to taste.
- Roast potatoes for 20 minutes, then turn them with a spatula. The neat layers will break up but that's ok. Roast for 20 to 30 minuets more, turning several more times, til potatoes are cooked through and crusty. To remove potatoes from pan, lift them with the spatula. They will separate as you do so and transfer to a serving platter or individual plates. Serve at once. Serves 4
ROASTED MIXED POTATOES WITH FRESH HERBS AND BURRATA
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss potatoes, lemon juice, 2 tablespoons olive oil, garlic, and a small pinch each of kosher salt and pepper together on a large baking sheet.
- Roast in the preheated oven for 20 minutes. Toss and continue roasting until golden and crisp, 20 to 25 minutes more.
- Meanwhile combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest in a small bowl. Season with salt and pepper.
- Remove potatoes from the oven and transfer to a serving plate. Tear burrata cheese into pieces and place over top. Drizzle with lemon-herb mix and serve.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 28.7 g, Cholesterol 26.7 mg, Fat 17.2 g, Fiber 4.2 g, Protein 8.8 g, SaturatedFat 6.6 g, Sodium 103.9 mg, Sugar 1.2 g
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