roasted potato

Garlic Roasted Potatoes

potatoes

olive oil

salt

black pepper

garlic (6 cloves)

parsley

Bacon-Wrapped Pork Roast with Potatoes and Onions

pork roast, fat

Kosher salt and cracked black pepper

parsley leaves

sage leaves

bacon

fingerling potatoes

red onions,

Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.

Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.

Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.

Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.

Did this this evening! Was delicious. May have over done the sage,but, my whole family including my picky eight yr old enjoyed!

I've made this twice.  I brine it for a couple of days and go from there.  I've added figs and yellow onions, many different aromatic herbs, lemon, added a blueberry sauce that I made.....garlic.  It's so versitile.  And it's a hit!  Thank you!!!!  

Delicious!!!.  I usually like bacon wrapped pork loin with apples but this was delicious.  I didn't have fresh sage and parsley so I used freeze dried.  Came out great.  I used a smaller pork tenderloin to test but will use the larger cut for a family Sunday dinner REAL soon.

I thought this was just ok. The pork tasted almost steamed under the bacon (I used a thick cut type).  I prefer searing first. Also the potatoes/onions needed some garlic &amp;  herbs. 

Very good, looked pretty...great flavor but not over the top delicious..but it couldn't be over the top with these ingredients.  Absolutely nothing wrong will make again, but save 5 stars for outstanding.    

I read comments about this being too dry, not my experience at all. Delicious!

Was amazing recipe although I didn’t folllow to the T. Read about the dryness, I made mine with two 2-lbs pork loin wrapped with bacon. I baked mine at 300F for 2..5 hrs. Came out super juicy even next day. The only thing was my bacon is not crispy so probably could use another half hour or raise the temperature to 350F. Was an instant hit in my family.

I almost followed the recipe but forgot to put olive oil on the roast.  Didn't need it.  Made sure I put salt and pepper on all side.  With the couple of reviews about being dry made me cook until 135 and then tented while it rested and came up to 140.  AMAZING!  I will most definitely make this for company.  Oh, and my bacon was crispy - except for underneath the roast which was expected.

I made this as directed and it was very DRY..The pork is very lean so not enough fat to keep it moist.  Next time I will use a pork butt, cut in half and fill the inside with the herbs as well.

Oven temps must be important on this recipe as the bacon did not crisp as I thought it should. Also buying meat of any type has never been very satisfactory when purchasing at Safeway.  I would say that using a larger than 9x13 would allow a better airflow in roasting.  My husband liked it though!

https://www.foodnetwork.com/videos/bacon-wrapped-pork-roast-0257669

Nancy makes a delectable pork roast wrapped in bacon.

Bacon-Wrapped Pork Roast

Roasted Baby Potatoes with Rosemary

garlic,

rosemary leaves, chopped

Salt and black pepper

Rachel Ray's Roasted Baby Potatoes with Rosemary

Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.

Place potatoes on center rack of oven and roast 20 minutes, until just tender.

I see several comments about Rosemary flavor being weak and burning the garlic before the potatoes were done. I had the same problem so I parboiled the halved baby potatoes first with a 1/4 teaspoon of baking soda. The baking soda opens the surface of the raw potato so they brown sooner and the parboil preheats them so they cook in shorter time. The shorter roasting time rescues the garlic and rosemary. Enjoy.

These are fantastic.  Like some other reviewers, I minced the garlic and chopped the rosemary, then combined the ingredients in a bowl before putting them on a baking sheet.  I made sure all of the potatoes were skin-side up (face down) on a nonstick sheet, and these are the best potatoes I've had in ages!

Beyond easy and delicious! The rosemary really stands out and tastes as good as it smells. I used garlic powder instead and don't think it affected the dish in a negative way, no burnt garlic for sure. This was a great side dish for the chicken and apple sausage and green beans I made, and it is definitely going into my rotation! 

I used a mix of red and yellow potatoes. I cracked the garlic and then because my garlic cloves were large I sliced them in half (they turned out an amazing healthy mix of both carmely and crispy).  I didn't have fresh rosemary (still seedlings) so I used site bought dried. I roasted the potatoes on a wire rack over my baking sheet for even cooking and they would crisped up nicely. I cooked an extra 5 or so minutes. This was quick, easy, and delish recipe and would highly recommend it to anyone. Thank you RR! YUMMO~

My husband LOVES these potatoes and he is a very picky eater. I usually cut up the potatoes in small pieces but it always takes longer than 20 minutes to bake.  Still delicious though! The house smells wonderful while cooking these! Must try.

This recipe threw my Thanksgiving schedule off by at least an hour and a half.  I needed the oven for the turkey and these potatoes took a lot longer to  cook than 20 minutes.

I take a handful of pesto sauce and massage it all over each potato, cut them in half and roast them face down. Salt and pepper, perfect!

very tasty and super easy : --- Made me totally feel oh so chef-y :

Wonderful!  Very flavorful and super easy to make.  I served them with Paula Deen's herb crusted pork tenderloin.  The rosemary in both dishes complimented each other tremendously.  

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Rosemary Roasted Potatoes

garlic (3 cloves)

rosemary leaves

ROSEMARY ROASTED POTATOES
Ina Garten
Barefoot Contessa/Wedding Anniversary
Food Network
Baby Yukon Gold Potatoes, Olive Oil, Kosher Salt, Pepper, Rosemary,ROSEMARY ROASTED POTATOES
Ina Garten
Barefoot Contessa/Wedding Anniversary
Food Network
Baby Yukon Gold Potatoes, Olive Oil, Kosher Salt, Pepper, Rosemary

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

To prevent the garlic from burning—I double the garlic and rosemary, mix together, then add it at the 25-minute mark.  These took about 50 minutes total to cook in my convection oven at 400*

I have never roasted potatoes in an oven before.  They were roasted to a crisp in 40 minutes.  I don't know where she came up with roast for an hour.  Maybe next time it will be a 5 star when I roast for maybe 25 minutes.  As is, this is not edible so I am rating a one star, as in how the recipe turned out, as directed.

Easy and delicious - I followed the recipe exactly - crispy on the outside! :)

This is my go-to "side item" recipe. It truly goes with almost any meal and it's very hard to mess up. I combine all of the ingredients in a large mixing bow rather than Ina's sheet pan method..I think it makes for more even seasoning and olive oil coverage. I also use 1/4 cup more olive oil that she does and sometimes cook 7-10 mins longer.

Recently I made this for a big crowd. Used 10 pounds of mini potatoes. It was a huge hit!  Not a single tater left! Delicious!  Thanks Ina. 

Just made this recipe for my girlfriend. She wouldn't stop raving about them. Sorry, Ina, I gotta take credit for this one! Thanks!

Easy and wonderful,  Need to make more next time as some came back for Thirds !!!

These are fantastic and so easy to make. Highly recommend for a flavorful side! I grow fresh rosemary indoors and this recipe was a perfect way to use it. 

https://www.foodnetwork.com/videos/rosemary-roasted-potatoes-0147330

Rosemary and potatoes: like a culinary Romeo and Juliet with better karma.

Crash Hot Potatoes

yellow potatoes

Kosher salt

In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.

Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

We made these last week, used small russets cut in half, oiled the baking sheet too. Kosher salt and pepper before baking. They turned out incredible. They were crisp on the bottom, like potato pancakes. I'm drooling writing this.

Used the small yellow potatoes.  Lined my pan with parchment paper and cooked for an additional 20 minutes.  Hubby raved over this.  Very simple and would definitely make for guest.  Served it with grilled tuna with a lemon, cream, butter, and caper sauce.

Great and easy. I added rosemary and Parmesan cheese the second time I did it. Very good! 

Had to use red potatoes- still very good, but I would add at least the butter option.  And had to cook longer than indicated to get crispy.

We love this recipe as a different take on roasted potatoes. I've used fresh rosemary, fresh thyme, and a mixture of both. All great. The crunchy bits of potatoes are the best part!

Yummmm!! We like to add cheese and bacon bits with chives and sour cream! Delish!!

I was craving a potato that didn't involve any dairy products and this one fit the bill.  I brushed with a little avocado oil and sprinkled with cajun seasoning. Perfect!  Thanks Ree

I love these potatoes! Simple, flavorful and the family loves them! Another winner!

https://www.foodnetwork.com/videos/rees-crash-hot-potatoes-0201951

Ree makes her Crash Hot Potatoes as a delicious and quick dinner side dish.

Ree's Crash Hot Potatoes

Roasted Fingerling Potatoes with Fresh Herbs and Garlic

rosemary

sage

thyme

garlic, left unpeeled

extra-virgin olive oil,

Salt and pepper

Roasted Fingerling Potatoes with Fresh Herbs and Garlic. Tyler Florence.Tyler's UltimateTU0602

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.

The idea of the recipe is great, but it reduces the amount of flavor achieved. Heres how to make this recipe more flavorful:
* Cut the fingerling potatoes in half horizontaly
*Remove the herbs from thier stems, discard stems, and chops up herbs
*Add herbs and the unpeeled garlic cloves to the olive oil and let sit while the oven is heating up
* Add potatoes to bowl with herb mixture and stir together then pour onto hot pan
* Once potatoes are cooked, take garlic out of peel and mash. Put cooked potatoes in bowl of mashed garlic and mix around. 

Oh my gosh, these were wonderful.  The unpeeled garlic cloves add a smooth texture  to the potatoes.  This is one of my fave fingerling recipes.  I will say though that it needed more time than the recipe called for.

i really only used this recipe as a light guide, but i wanted to comment on the importance of soaking the potatoes, chopping them, and using fresh ingredients like real garlic and real oregano. i added that, a tiny bit of shallots, bay leaves, parsley, and thyme, combined with extra light virgin olive oil---the kind for sautéeing and seasoning, not the greenish kind. i let it soak in a bowl of it, also drizzled more on top. i also tossed it a lot to get the flavor right. chopping them is so important, bc otherwise the flavor wont infuse as well. you really have to use the fresh ingredients so that the flavor stays put throughout the heating and tossing and drizzling. otherwise it will be overwhelmed. 

Not awesome, sadly.  I added herbs like dried rosemary, minced garlic and salt and pepper.  They're needed an extra 10 mins in oven and I still didn't achieve a crispy skin.  Wouldn't be be overly proud to have served these at a dinner party.  Needed more flavor and crispy skin.

I make these potatoes all the time and they're always great. It works with whole small potatoes, slightly bigger ones cut in half, with any herbs from the garden or none at all. Perfect and popular potato recipe. Only bad thing--never any leftovers!

a pint is two cups.  just fill 1cup measuring cup 2x. 

I usually LOVE Tyler Florence's recipes BUT who in the #$@#$ Measures Potatoes by the pint?
I have no idea how many potatoes to use for this recipe.

Absolutely delicious, easy to bake up and now a family favorite. I topped with bits of bacon for last year's side to just make it different. Yummy.

great recipe; DO NOT USE A BAKING SHEET!!!!  almost set my house on fire!  use something with raised edges or else all that olive oil is going to fall into your oven and throw smoke everywhere.

Perfect Potatoes!  This was my first time using fingerling potatoes and this recipe was wonderful!  I did not have fresh thyme or sage, but the dried herbs with fresh rosemary  gave this dish a great savory flavor. As my husband and I are fans of red pepper flakes, I did add about 2 shakes to give another layer of flavor. Will definitely make for dinner guests!

Lemon And Herb Roasted Chicken With Baby Potatoes

chicken

salt and black pepper

lemon, halved

Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

This was a perfect Monday night meal for my family, took the chicken out before I left for work came home started around 4 was done by 5:30. It was so juicy and everyone enjoyed it including my kiddos all the way down to the four-year-old. I did everything as the recipe says except I added a sprinkle of lemon pepper. This is definitely going in my recipe book for meals to come

Brined the chicken in a cup of buttermilk, cup of pickle juice, and teaspoon of salt for 24 hours first and then prepared it according to this recipe. Moist chicken, crispy/salty skin, and the potatoes that roasted in the drippings were to die for. 

Dry and bland.  Called for basting, but there were no juices to baste.  I chose this one because it was all inclusive with the potatoes added.  But never again.  Jacques Pepin's roast chicken is sooooo much better!

I made thisbrecioe, but I did not have fresh herbs, so I substituted for dry. It was still excellent! Very flavorful and none of the herbs were overpowering. I also used a roasting bag, which I'm not sure what difference it made, but the chicken was beautifully browned on the outside and very tender and juicy on the inside. About to make my 2nd one tonight with some sauteed squash and onions w/garlic for a cheap, yummy, healthy dinner.

Horrible.  Followed exactly.  400 degrees for 1 1/2 hours??  I should have known better.

Tasty recipe, easy and tasty. I will make this again.

https://www.foodnetwork.com/videos/tylers-lemon-and-herb-chicken-0234654

Tyler makes Lemon and Herb Roasted Chicken with Baby Potatoes.

Tyler's Lemon and Herb Chicken

Oven Baked Steak Fries

potatoes,

vegetable oil

butter

In a large skillet heat oil over medium high heat. Add butter and stir until melted. Add potatoes and toss to coat. Cook the potatoes for 10 minutes, occasionally tossing and stirring them. Transfer potatoes to a baking sheet and roast in oven at 400 degrees for another 20 minutes. Bake until potatoes are golden brown and crispy. Season with salt and pepper.

these were very easy and everyone loved them. I added a little fresh basil on top and chives for color after cooked. 

My son loves this recipe and asks me to make it frequently. 

I made this as a side and I added a little more butter. Also tastes great with lemon pepper if you like that instead or regular pepper

I have made these several times now.  They are a great side for burgers!  

Wasn't bad for a "baked" fry.  My kids like them, so I was happy.  I would make it again.

These were a big hit.  Extremely easy to make &amp; so yummy.  They escaped the dreaded, "good for low fat" review &amp; got the "Just plain Goood" review.  A couple of notes -- for those doing WW points, a little high in points for one serving.  Cut down on the oil a teensy bit to lower the points value.  Also, very important that the oven is hot.  I tried to repeat this recipe from memory &amp; did not have a hot enough oven &amp; ended up w/mushy potatos.

These were soooooo good and easy to prepare.  You will love them!!!

These were very good; nice and crispy and not at all soggy/oily. I made them with Ina Garten's turkey meatloaf and Rachael Ray's Microway-cool green beans :) The only small problem I had with them is that they took way more than 20 minutes in the oven, but maybe I didn't cut them thin enough?

These are super easy to make and are soo yummy! i had no complaints at the dinnertable tonight!!

Roasted Potato Leek Soup

Yukon gold potatoes,

baby arugula,

dry white wine,

chicken stock,

heavy cream

creme fraiche

Parmesan,

Crispy Shallots, recipe follows, optional

olive oil oil

unsalted butter

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.

Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

This is definitely one of my go-to recipes for fall comfort food. I often substitute either sour cream or mascarpone if I don't have creme fraiche, but the results are the same!

It is one of my favorite soup recipes!  Just ran to the market for leeks. I use an immersion blender to smooth out the soup. 

OMG! This soup is divine! So many layers of flavor, from the roasted vegetables, to the arugula, to the creme fraiche! I followed the recipe as written, and couldn't have been happier with the results! Brava, Ina!

Fabulous taste and texture!  The crispy shallots are a must! 

This recipe is in our family’s regular soup rotation - roasting the potato/leek mixture brings out sweetness in the vegetables and gives them a slightly smoked flavour. There was a comment here earlier as to why we need to cook the roasted vegetables on stove before blending - I believe you need to do that to cook out the alcohol from the white wine while keeping the subtle wine taste in the mixture. I sometimes substitute half and half for the full cream, if I don’t have arugula, I use spinach or even spring greens mix. If I don’t have creme fraiche, I use sour cream. No matter the substitution, this recipe always works. For those who find the veggies burned: you need to stir them twice (every 10 to 15 mins) while roasting them and watch your oven temperature - every oven is a little different. And if you find the taste bland, adjust the seasoning at the end. For our palates, this soup is a bomb with a slice of freshly homebaked French sourdough bread! 

I am disappointed.  I didn't really care for the roasted flavor of the leeks.    Although I followed the instruction on roasting, the vegetables took only half the time to cook.  I absolutely burned the shallots.....very unusual for me but then I quickly cooked some onions to garnish and that worked out ok.  The texture was good.  I loved the addition of the arugula especially since I had some growing in my garden.  All in all I prefer a more traditional potato leek soup.  I will not save this recipe

Easy to prepare and absolutely delicious!

I was looking forward to seeing how the roasted vegetables would taste in the soup.  Now that it's done, I'm not blown away, but it is good.  The recipe I've used for many years calls for cooking mushrooms with the leeks.  Because I've used mushrooms in my version for so long, I missed the flavor in this recipe.  Love the addition of creme fraiche and arugula, but overall it's a bit bland for me.

https://www.foodnetwork.com/videos/roasted-potato-leek-soup-0132428

This hearty soup is topped with grated Parmesan and deep-fried shallots.

Rosemary Potatoes

fingerling potatoes, halved lengthwise

garlic

Host Tiffani Thiessen's side dish, Rosemary Potatoes, as seen on Cooking Channel's Dinner At Tiffani's, Season 1.

Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.

Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.

Absolutely fool-proof recipe. Perfectly roasted potatoes -- slightly crisp on the outside, creamy on the inside. I like to let them sit while I prep other food so they can marinate in the oil, salt, pepper, and herbs. Will be making this again and again.

Roasted Potato Wedges

russet potatoes, scrubbed

Neely's BBQ seasoning

green onions

Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F.

Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl. Drizzle potatoes with olive oil and toss with BBQ seasoning, salt, and pepper.

Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time.

Remove from the oven and toss with fresh herbs.

great i tried using butter instead of olive oil and it just tasted devine

I made these last night and they are delicious. Boiling the potatoes first and then simmering worked perfectly. Heating up the sheet in the oven and quickly putting the potatoes on really made them crisp up just like described. The only thing I did differently was cut my wedges and then soaked in ice water in the refrigerator for about an hour. Dried well, coated and cooked. They didn't last long and everyone was looking for more. I think I'm through deep frying. Great recipe!

I have been making "steak potatoes" for years and this recipe cut my time in half and the moistness and taste was outstanding.  I would suggest that you keep a close eye on the potatoes when in the water, because they get cooked very fast and start to crumble.  Once I drained the potatoes I added the evoo and seasoned with salt pepper and a little apple cider vinegar for a nice bite.

Fabulous! Quick, easy, and kid-friendly. This will definitely be a regular in our household.

Love this its easy and a family fav!!!!  But I wish I would have boiled the patatoes a little longer.  But still a 5 star recipe!!!

Really good!  Hubby liked them too!  I didn't have the Neely's BBQ rub so I used one from Penzeys, worked fine.  I'll be making these often. 

Made these twice and the second time they came out a Lot better. We didn't stop eating them until they were gone. I'm in love.

russet potatoes, scrubbed and cut into 8 long wedges

garlic powder

Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.

I tried the wedges again the next day without mixing the Olive oil with the dry ingredients, instead tossed the wedges in Olive oil then sprinkled the dry rub on top. This is a recipe I will use ALOT! Very Tasty! Something you would buy in a restaurant.

So easy and delicious!! Crispy!  Thanks Jeff.

Thanks Jeff I put my own spin on this and my honey just loved them!! and Let me say sooooooooo EASY!!!! I had NEVER before tried to roasted any potaotes other then the regular "BAKED" so 11 thumbs up...=_

So freakin easy and so freakin DELICIOUS!!  Definite staple to be made with EVERYTHING!!  Thanx!!!

So simple and good. Potatoes don't dry out like the last recipe I tried.

So simple and quick to do, but so good!  The best recipes are the most straightforward - this is now our favorite way to prepare potatoes.  I like it that you keep the skin on the potatoes since its flavorful and I've heard that's the most nutritious part of the potato.

It is hard to get my family away from mashed potatoes.  My husband is the "king" of mashed potatoes.  I made these after watching the show and there were no complaints.  In fact, my husband went back for seconds.  Another staple to add to the quick meals.  Thanks Jeff.

Oven-Roasted Potatoes

purple Peruvian potatoes,

red bliss potatoes,

garlic cloves

shallots,

Olive oil

Cut the Peruvian potatoes in half or in quarters, about the same size as the small new potatoes. Do the same for the red bliss potatoes. Place all potatoes, garlic cloves, shallot quarters and rosemary sprigs on a baking sheet. Season well with salt and pepper and drizzle oil on top. Toss all to combine and coat in oil.

Place the potatoes in the oven and roast for about 30 to 40 minutes, shaking the baking sheet occasionally, until the potatoes are nicely browned and fork tender and the garlic cloves and shallots are caramelized.

Remove rosemary sprigs and serve immediately.

Easy way to make sides by roasting vegetables with this recipe. I finished with some Celtic sea salt.Thank you.

Delicious....  I will be making this often.  Easy and delicious.  I recommend cooking this at 400 instead of 375.   I like my potatoes very browned on the outside.  :)

It was delicious and as easy as she said.  I have made it twice and is an easy side dish.  Loved it.  Thanks

I thought they turned out okay.  I had to cook them an extra 15 minutes and ended up turning up the heat to 400 to get the browned.  I guess my potatoes were  big... I added kosher salt and they were just okay.... I think next time I will cut them into smaller pieces.

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Top 29 roasted potato recipes from across the web

The most viewed roasted potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Roasted Potatoes

Bacon-Wrapped Pork Roast with Potat...

Roasted Baby Potatoes with Rosemary

Rosemary Roasted Potatoes

Crash Hot Potatoes

Roasted Fingerling Potatoes with Fr...

Lemon And Herb Roasted Chicken With...

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Rosemary Potatoes

Roasted Potato Wedges

Roasted Potato Wedges

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Herb-Roasted Lamb

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Roasted Potato Salad

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Crunchy Roasted Rosemary Potatoes

Pork Loin and Crackling with Hassel...

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The most viewed roasted potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine