Recipes for "roasted potatoes"

Preheat the oven to 475 degrees F (245 degrees C).

Place potatoes into a large bowl. Add oil, garlic, basil, rosemary, parsley, pepper flakes, and salt; toss until potatoes are evenly coated. Transfer to a rimmed baking sheet or roasting pan and spread in an even layer.

Roast in the preheated oven, turning occasionally, until potatoes are browned on all sides, 20 to 30 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.

Stir together potatoes, water, olive oil, lemon juice, garlic, salt, and pepper in a large bowl until potatoes are evenly coated. Pour into the prepared baking dish.

Roast in the preheated oven until potatoes begin to brown, about 40 minutes. Season potatoes with oregano and mint. If mixture appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake until potatoes are very tender, about 40 minutes more. Top with feta cheese to serve.

Gather all ingredients.

Preheat the air fryer to 400 degrees F (200 degrees C).

Wash and dry potatoes. Trim edges to make a flat surface on both ends.

Combine extra-virgin olive oil and salad dressing mix in a large bowl. Add potatoes and toss until potatoes are well coated.

Place in a single layer into the air fryer basket. Cook in batches if necessary.

Air fry until potatoes are golden brown, 5 to 7 minutes. Flip potatoes and air fry for an additional 2 to 3 minutes. Season with salt and pepper.

Preheat the oven to 400 degrees F (200 degrees C).

Toss potatoes, tomatoes, basil, and garlic with olive oil in the prepared baking dish. Sprinkle with rosemary.

Bake in the preheated oven, turning occasionally until tender, 20 to 30 minutes.

Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Rinse potatoes and dry with a paper towel.

Place potatoes into a large bowl with oil, seasoned salt, salt, and pepper; mix until well coated.

Pour onto the prepared baking sheet and spread into an even layer.

Bake in the preheated oven, turning occasionally, until potatoes are tender and golden brown, about 1 hour.

Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9 x 13-inch baking dish or nonstick baking pan and place in the oven until the butter melts, about 4 minutes.

While the butter melts, score potatoes about 1/4-inch-deep in a diamond pattern (crosshatch). Set aside.

Remove the pan from the oven and let cool slightly, about 2 minutes. Stir Parmesan cheese, garlic and herb seasoning, and salt into butter to form a paste. Spread about 1 teaspoon of the Parmesan paste on the cut-side of each potato; arrange, cut-side down, in the pan. Place in the preheated oven.

Bake until the potatoes are tender and the Parmesan creates a golden crust on the bottom of the potatoes, about 25 minutes. Let stand 5 minutes before using a spatula to release potatoes from pan.

Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.

Mix dill, garlic powder, salt, and pepper together in a small bowl.

Toss potatoes with oil in a large bowl; sprinkle seasoning mixture over top and toss to coat. Spread potatoes in a single layer on the prepared pan.

Bake in the preheated oven until potatoes are tender and golden brown, about 40 minutes.

Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.

While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.

Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.

When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.

Serve with the remaining tomato sauce as an appetizer or side dish.

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Gather the ingredients.

Preheat the oven to 450 degrees F (230 degrees C).

Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper; stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.

Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Serve hot and enjoy!

1. Preheat the oven to 425° F.

2. On a baking sheet, toss the potatoes, lemon wedges, garlic cloves, and oregano with 1/4 cup olive oil. Season with salt and pepper. Roast for 20 minutes, or until tender.

3. Remove the potatoes from the oven. Remove the charred lemon and garlic from the baking sheet. Return the pan to the oven for 20-25 minutes more, until crispy.

4. To make the herb oil. Finely chop 1-2 roasted lemon wedges – rind and all, discarding any seeds. Chop/mash the garlic into a paste. Add the lemon and garlic to a bowl. Add 1/3 cup olive oil, the mixed herbs, and the honey. Season with salt, pepper, and chili flakes.

5. To make the feta sauce. Combine the feta, cream cheese, and lemon juice in a blender and blend until creamy. If desired, thin with additional lemon juice.

6. Grab the potatoes from the oven and toss with half the herb oil and the sesame seeds. Swirl the feta onto a large serving plate, then arrange the potatoes over the feta. Drizzle over the remaining herb oil and sprinkle everything with paprika, chili flakes, and sea salt. Eat warm. Sooo delicious.

1. Preheat the oven to 450 degrees F.

2. Slice the potatoes into thin slices, leaving 1/8 of an inch at the bottom, be careful not to slice all the way through the potato. I find it helpful to position 2 spoons on either side of the potato to help prevent you from cutting through the potato (see above photo). Place in a large roasting pan, toss with butter, chopped rosemary, salt, and pepper. Add the garlic and rosemary sprigs. Arrange the potatoes cut side down in the roasting pan.

3. Transfer to the oven and roast for 20-25 minutes. Flip and spoon the butter over the potatoes, allowing it to drip down between the slices. Return to the oven and roast another 20-25 minutes, until the potatoes are golden and crisp. Serve warm, drizzled with the butter in the pan and sprinkled with the fried rosemary and sea salt. ENJOY!

Preheat the oven to 425. In a large bowl, drizzle potatoes with olive oil. Sprinkle seasoning to taste. Place on a greased baking sheet or roasting pan and bake for about 15-20 minutes.

Check doneness of potatoes, adjust heat and seasoning as needed. Roast another 10-15 minutes if necessary.

Mix all ingredients and stir until well combined (it might help to use a whisk).

Refrigerate until ready to use!

Preheat the oven to 475 degrees F (245 degrees C).

Combine oil, garlic, basil, marjoram, dill, thyme, oregano, parsley, pepper flakes, and salt in a large bowl.

Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.

Roast in the preheated oven, turning occasionally to brown on all sides, until tender with crispy edges, about 20 to 30 minutes.

Serve hot and enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Place potatoes in a single layer in a ceramic casserole dish.

Melt butter in a skillet over medium heat. Add garlic; cook until golden. Stir in rosemary; cook until just fragrant. Pour over potatoes; season with salt and black pepper.

Cook in the preheated oven, uncovered, until potatoes are fork-tender, about 30 minutes. Remove from oven; toss in spinach leaves. Return to oven; cook until spinach wilted, 1 to 2 minutes.

Preheat an oven to 400 degrees F (200 degrees C).

Place potatoes into a mixing bowl and drizzle with olive oil. Sprinkle with kosher salt, black pepper, Parmesan cheese, and thyme leaves. Toss to evenly coat, and transfer to a 9x13-inch baking dish.

Bake in the preheated oven until potatoes are golden brown on the edges and tender when pierced with a fork, about 1 hour. Serve hot or at room temperature.

Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x13-inch baking dish.

Evenly distribute potatoes and onions in the prepared baking dish. Season with garlic powder, kosher salt, and chili powder. Drizzle with olive oil and stir until well coated.

Bake in the preheated oven, stirring every 10 minutes, until potatoes are fork-tender and slightly crispy, 35 to 40 minutes. Remove from the oven and immediately sprinkle Cheddar cheese over top. Let sit until cheese melts, about 5 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

In a large bowl, stir together canola oil, melted butter, lemon juice, garlic, dill, salt, and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.

Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C) and adjust the oven rack to the lowest position.

Toss potatoes with oil, salt, and pepper in a bowl. Arrange, cut-side down, on a rimmed cookie sheet or jellyroll pan.

Roast potatoes in the preheated oven until tender and golden brown, 20 to 30 minutes. Transfer to a serving dish.

Serve and enjoy!

Place a rack in the center of the oven.

Place potatoes in a large bowl. Sprinkle with salt and pepper, olive oil, rosemary, and garlic. Toss until potatoes are well coated.

Simply Recipes / Michelle Becker

Spread the potatoes out on a single layer of a roasting pan (a sturdy pan that can take high oven heat; a standard cookie sheet may warp). Roast for 40 minutes, or until potatoes are cooked through and browned.

Serve immediately.

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Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Preheat the oven to 375 degrees F (190 degrees C). Lightly coat an 11x7-inch baking dish with nonstick cooking spray.

Place potatoes in a single layer in the prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt, and pepper; drizzle over potatoes and onion.

Bake in the preheated oven for 35 minutes or until tender, stirring halfway through the cooking time.

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Mix sweet potatoes, onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.

Roast sweet potato mixture in the preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes.

Remove from the oven. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

Arrange a rack in the middle of the oven.

Peel the sweet potatoes, if desired, and cut into 1-inch cubes. Place on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with the chili powder and 1/2 teaspoon kosher salt. Toss to coat.

Arrange the potatoes in a single layer. Roast, tossing halfway through, until tender and browned in spots, about 30 minutes.

Once the potatoes are done, let them cool on the baking sheet until just warm to the touch, 10 to 15 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Meanwhile, slice the red onion into very thin half-moons and place in a large bowl. Finely grate the zest of the lime into the bowl, then halve the lime crosswise and squeeze its juice into the bowl. Toss to coat the onion in the juice then leave to quick-pickle while the potatoes roast.

Simply Recipes / Ciara Kehoe

Add the roasted sweet potatoes, black beans, baby spinach, remaining 2 tablespoons olive oil, remaining 1/4 teaspoon kosher salt, and black pepper to the bowl with the onion and lime juice and toss to combine. Add the feta and toss gently again to combine.

Taste and season with additional salt and pepper, as needed. Enjoy warm or at room temperature.

Leftovers can be refrigerated in an airtight container for up to 5 days.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Preheat the oven to 450 degrees F (230 degrees C).

Place sweet potatoes, oil, and onion soup mix in a large bowl; toss until sweet potatoes are well coated. Spread sweet potatoes on a large baking sheet.

Bake in the preheated oven until sweet potatoes are tender, about 40 to 50 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.

Mix Parmesan, salt, garlic powder, paprika, and pepper together in a bowl.

Blot dry the cut-side of potatoes with a paper towel to remove any moisture.

Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan mixture; toss to coat.

Arrange potatoes, cut-side down, on the prepared baking pan.

Bake in the preheated oven for 15 to 20 minutes. Flip potatoes and continue baking until golden and crispy, 15 to 20 more minutes. Serve with sour cream.

Serve hot and enjoy!

Bake Potatoes: Heat the oven to 425 degrees. Poke potatoes with a fork; place on a sheet pan and roast for 60 minutes.

Bake Mushrooms and Chicken: Place mushrooms and chicken on a sheet pan. Toss with olive oil and sprinkle with spices to taste. Roast for 30 minutes. Shred chicken. Toss both with BBQ sauce. (Optional: to get the mushrooms a little extra yummy, put them back in the oven for 5 minutes or so with the sauce on them.)

Mix Filling: Cut potatoes in half. Scoop out some of the flesh, but leave a thin layer around the outside skins so the potatoes will still stand on their own. Mix potato flesh with garlic herb spreadable cheese and spinach, until creamy and spinach is wilted. You can add a little oil, water, or milk if you need to thin it out a bit. Season with salt and pepper.

Load Em Up: Use the spinach filling to fill the potato skins back up. Top with mushrooms and chicken, more BBQ sauce, and any toppings you love (like, all of them).

Preheat the oven to 375 degrees F (190 degrees C). Pour oil into a 9x13-inch baking dish, and place in the oven until hot, about 5 minutes.

Add potatoes to oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. In a small bowl, mix together brown sugar, cinnamon, salt, and pepper.

After the 20 minutes is up, remove potatoes from the oven, and sprinkle with brown sugar mixture. Stir to coat. Return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown. Stir potatoes as necessary to allow them to brown evenly.

Remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.

Place a rack set in the middle of the oven. Line a rimmed baking sheet with parchment paper.

To a large bowl, add the olive oil, grated garlic, kosher salt, pepper, cayenne (if using), and parsley (if using). Stir to combine.

Simply Recipes / Mark Beahm

Cut each potato in half, adding to the olive oil mixture as you slice to avoid browning. Toss the potatoes with the oil mixture until coated.

Add the Parmesan to the potatoes and toss until just coated so as not to cause the cheese to clump up and knock the cheese off each potato half.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Arrange the potatoes on the lined baking sheet in a single layer with the cut side facing down, scraping whatever loose Parmesan mixture there is in the bowl onto the flat sides of the potatoes as you arrange. It’s okay if the potatoes are close together on the pan.

Roast the potatoes until fork-tender and the Parmesan is a deep golden brown, 25 to 35 minutes, rotating the pan halfway.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Remove the baking sheet from the oven and let the potatoes sit for 5 minutes. This allows the Parmesan to cool slightly and set into its crispy, snappy texture.

Flip the potatoes over (using a thin metal spatula, if needed) to reveal their golden brown, cheesy surface and transfer to a serving platter. Top with more parsley and serve right away.

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 days.

To reheat, preheat the oven to 375°F with a rack set in the middle. Line a rimmed baking sheet with parchment paper. Arrange the leftover potatoes cut side down on the baking sheet and reheat until hot and the Parmesan has re-crisped, 5 to 10 minutes. Alternatively, toss them into the air fryer.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm