Whats an absolutely killer recipe for roast potatoes?
Parmesan coated Sweet Potato Fries 1/2 cup all purpose flour 3/4 teaspoon coarse salt (I used regular) 1/2 teaspoon ground pepper (I used more) 2 large egg whites 1 1/3 cup grate Parmesan cheese 4 sweet potatoes (about 2 pounds) scrubbed and quartered lengthwise 1. Preheat oven to 425. Line a large rimmed baking sheet with parchment paper and set aside. 2. In 3 separate shallow bowls do the following : -stir together flour, salt & pepper and set asside -lightly beat egg whites with 2 tablespoons of water until combined and set asside -place parmesan in the third bowl or plate 3. Dip the sweet potato first in the flour mixture, shaking off excess then dip each wedge into the egg mixture until coated. Finally, dip the sweet potato in the parmesan pressing into the cheese. Transfer potato wedges onto the prepared baking sheet. 4. Bake potatoes until tender and crisp. about 25 mins. This recipe serves about 4 adults and 2 kids. Suggestion…depending on the size of your potatoes, you can c
Roasted New Potatoes With Onions And Garlic Serving Size: 4 Ingredients: 1 Head garlic 3 medium onions — halved and sliced into thin half moons 8 medium new potatoes — cut in half 1/3 cup stock Salt and pepper to taste 1 tablespoon butter Procedure: Preheat the oven to 400. Separate the head of garlic into cloves and peel. Scatter the cloves and the onion slices on the bottom of a baking dish that will hold the potatoes in a single layer. Place the halved potatoes, cut side down, on the bed of garlic and onions. Pour in enough stock to come about one quarter of the way up the sides of the dish. Sprinkle salt and pepper evenly over all, then dot with butter. Bake, uncovered, for one hour, or until the potatoes are tender, the onions beginning to brown and the liquid is about gone. Serve piping hot.
“Onion Roasted Potatoes” – 4 servings 1 envelope Lipton Recipe Secrets Onion Soup Mix 4 medium all-purpose potatoes; cut into large chunks 1/3 cup olive oil Preheat oven to 450*. In 13×9″ baking or roasting pan, combine all ingredients. Bake, uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
OK…adjust to how many you are serving..I like adding the spinach but you can certainly omit. 6 small red potatoes, quartered (can use fingerling too) 2 tablespoons butter 2 cloves garlic, minced 1 tablespoon fresh rosemary, chopped sea salt and ground black pepper to taste 1 cup fresh spinach leaves 1. Preheat the oven to 400 F (200 C). 2. Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper. 3. Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted. 4.
