Stovetoproastedredpotatoes Food

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STOVE-TOP POTATOES



Stove-Top Potatoes image

Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

8 small red potatoes
1 tablespoon extra-virgin olive oil
3 garlic cloves, thinly sliced
2 tablespoons chopped fresh parsley

Steps:

  • Place the potatoes in a skillet filled with water to cover. Add the oil and garlic, bring to a boil, and cook at a rolling boil until the water has evaporated, about 15 to 20 minutes. Cook the potatoes 2 to 3 minutes more, until the skins are seared and golden, stirring the potatoes with a wooden spoon once or twice.
  • Divide among 4 plates and serve, sprinkled with parsley.

STOVE-TOP "ROASTED" RED POTATOES



Stove-Top

This is a great and quick way to make red potatoes on the stove top and they still taste like they've been roasted in the oven for a long while. I had see on America's Test Kitchen how they make roasted potatoes, they microwave the potatoes first before the potatoes go in the oven, but then I thought to try them on the stove top. They turned out to be so good, tasted just like they had been on the oven, and took about half the time. You could also do these with golden or other small roasting potatotes.

Provided by LDSMom128

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 large red potatoes
3 tablespoons butter
2 teaspoons salt
1 teaspoon pepper
3/4 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Wash the potatoes well, and slice into good bite-sized pieces. Put them into a glass microwave safe bowl, and microwave for 8 minutes.
  • Remove from microwave and allow to cool for a few minutes.
  • Heat a skillet onto medium heat and add the butter. Sautee the potatoes and add the seasonings to taste. Cook for about 6-8 minutes and the potatoes are softened and browned.
  • Try olive oil.

PAN-ROASTED RED POTATOES



Pan-Roasted Red Potatoes image

Pan-roasting in duck fat gives these potatoes a luxurious flavor that can't be added any other way. These potatoes will step up your breakfast game and have everyone beg you to make them again and again! This also makes a wonderful breakfast dish; just serve alongside some eggs and bacon and you are all set!

Provided by Shyla Lane

Categories     Side Dish     Potato Side Dish Recipes

Time 11m

Yield 2

Number Of Ingredients 5

1 tablespoon duck fat
3 unpeeled red potatoes, diced
1 teaspoon dried parsley
½ teaspoon salt
¼ teaspoon ground white pepper

Steps:

  • Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
  • Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.

Nutrition Facts : Calories 97.7 calories, Carbohydrate 9.3 g, Cholesterol 6.4 mg, Fat 6.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 585.8 mg, Sugar 0.6 g

HOW TO MAKE ROASTED RED POTATOES



How to Make Roasted Red Potatoes image

This is such a classic go-to potato side dish recipe. There are only a few things you have to do, and if you do those things, you're talking intense potato side dish pleasure! The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

¼ cup olive oil, or more if needed
2 pounds red potatoes, cut into evenly sized pieces
5 fresh thyme sprigs, or to taste
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ large red bell pepper, seeded and cut into 1-inch pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
  • Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
  • Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
  • Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 25 g, Fat 9.3 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 76.5 mg, Sugar 2.1 g

SKILLET RED POTATOES



Skillet Red Potatoes image

When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish. It's been a family favorite for a long time and fits with most any meal. -Lois Collier, Vineland, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 6

2 medium red potatoes, cooked and cut into 1/2-inch chunks
2 tablespoons canola oil
1/2 teaspoon dried parsley flakes
1/4 to 1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon onion powder
1/4 to 1/2 teaspoon paprika

Steps:

  • In a skillet, heat oil over medium heat. Add potatoes; cook for 10 minutes, stirring occasionally. Stir in remaining ingredients; cook and stir until potatoes are browned and tender, about 5 minutes longer.

Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

ROASTED RED POTATOES



Roasted Red Potatoes image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 2 servings

Number Of Ingredients 7

6 to 8 new potatoes, cut in half or quartered, depending on size
1 1/2 tablespoons canola oil
2 cloves garlic, smashed and turned into a paste
Salt and freshly ground pepper
1 tablespoon finely chopped fresh chives
1 teaspoon fresh thyme leaves
Extra-virgin olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
  • Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.

ROASTED NEW RED POTATOES



Roasted New Red Potatoes image

These are roasted potatoes at their best - plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection.

Provided by Ben S.

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Yield 8

Number Of Ingredients 3

3 pounds small red new potatoes, halved
¼ cup olive oil
1 teaspoon Salt and freshly ground black pepper

Steps:

  • Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
  • Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 27.1 g, Fat 7 g, Fiber 2.9 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 301 mg, Sugar 1.7 g

TOP OF STOVE ROAST POTATOES AND ONIONS



Top of Stove Roast Potatoes and Onions image

We always had potatoes and onions cooked in the oven along with a roast: beef, leg of lamb, or pork loin. The potatoes were brown and crisp on the outside, fluffy on the inside and the onions added an extra layer of flavor. My mom wanted to find a way to have roast potatoes and onions when she wasn't cooking a roast and one that didn't require heating up the oven just for the potatoes. So, she came up with "Top of the Stove Roast Potatoes and Onions." Enjoy! Tip: use a non-stick pan to ensure even browning.

Provided by NYTX29

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium russet potatoes
2 onions
olive oil (or bacon fat if you prefer the flavor)
salt
pepper
garlic, rosemary, oregano, poultry seasoning, etc

Steps:

  • Cut the potatoes and onions into medium size chunks.
  • Heat up just enough oil to barely cover the botton of a non-stick frying pan. Add just the potatoes, salt and pepper, cover, and cook over a high heat until almost browned on all sides. Check every few minutes to turn the potatoes. Add the onions. Lower heat to medium, and finish browning uncovered.
  • Note: Of course the number of potatoes and/or onions can be adjusted depending on appetites!

Nutrition Facts : Calories 187.1, Fat 0.2, SaturatedFat 0.1, Sodium 14.4, Carbohydrate 42.8, Fiber 5.5, Sugar 4, Protein 4.8

SMASHED ROASTED RED POTATOES



Smashed Roasted Red Potatoes image

This idea came from the "Take Home Chef " he did a similar recipe on his show and I changed it up. I prefer to use fresh herbs, but anything you like will work. It's the method of cooking that I really like you can change it up to suit your taste and have fun with. Top with cheeses or bacon or both it is very versatile and fun. I haven't put measurements, because I do everything by sight. Prep time includes boiling time.

Provided by skarimom from Idaho

Categories     Potato

Time 35m

Yield 6 6 Smashers, 6 serving(s)

Number Of Ingredients 6

6 red potatoes, do not peel (amount depends on how many are eating I use large reds and figure one to two per person)
olive oil
salt & pepper (to taste)
1 tablespoon salt, for boiling water
fresh herbs of choice (thyme, rosemary, garlic)
parmesan cheese

Steps:

  • Wash and scrub potatoes. Leave skin on.
  • Place in large pot filled with water until potatoes are covered and add salt.
  • Bring to boiling, boil until knife goes through potato easily.
  • Drain and lay potatoes on clean dish towel until dry and cooled enough to handle.
  • Mean while line a baking sheet with foil and drizzle a small amount of olive oil over foil. Heat oven to 375°F.
  • When potatoes are cooled place potato on pan and smash with palm of your hand or heavy spatula until potato is flattened repeat with all potatoes.
  • Season with salt and pepper.
  • Drizzle with olive oil.
  • Top with herbs and Parmesan. If using other cheeses wait until last few minutes of cooking to melt cheese.
  • Bake until golden about 15 to 20 minutes.
  • Remove with spatula.

Nutrition Facts : Calories 149.1, Fat 0.3, SaturatedFat 0.1, Sodium 1201.1, Carbohydrate 33.9, Fiber 3.6, Sugar 2.8, Protein 4

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From icendfire.com


CRISPY STOVETOP ROASTED RED POTATOES - BIG BITE PIZZA & DONAIR
Ac haca ullamcorper donec ante habi tasse donec imperdiet eturpis varius per a augue magna hac. Nec hac et vestibulum duis a tincidunt per a aptent interdum purus feugiat a id aliquet erat himenaeos nunc torquent euismod adipiscing adipiscing dui gravida justo.
From bigbiteyeg.ca


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