Recipe for roasted red potatoes?!


Question: Recipe for roasted red potatoes!?
I'm making a pork loin in the slow cooker with a little apple juice, salt and pepper!. I'm planning on making some roasted red potatoes with it!. I have a recipe where you toss the cooked potatoes in fresh minced garlic that was cooked in olive oil!. Has anyone tried this!? Or do you think that just cooking the potatoes with the salt, pepper and garlic powder would do the trick!?

Any suggestions for making these little red devils will work for me, as long as you know it's a good one! Thanks in advance!!Www@FoodAQ@Com


Answers:
Either or actually!. I drizzle on olive oil, salt and pepper adding some garlic sometimes or marinating olive oil/fresh garlic!. 450* for about 40 minutes!.Www@FoodAQ@Com

Cook them with salt, pepper, gralic and fresh rosemary and olive oil!.

It is so good!.

What is really good and a huge trend here in California is Garlic Parmesan potatoes!.

* 2 cloves garlic
* 1/3 cup melted butter
* 1 1/2 lbs unpeeled baby red potatoes, halved,apprx
* 1/3 cup grated parmesan cheese
* salt and black pepper
* 1/2 teaspoon paprika

Directions



Mince garlic and combine with melted butter in a large mixing bowl!.
Add potatoes and toss well to coat!.

Mix remaining ingredients and add to potato mixture and toss well!.

Turn potatoes out onto greased cookie sheet!.

Bake at 375° for 1 hour or until cooked through, turning 2 to 3 times while baking!.Www@FoodAQ@Com

do this with the roast potatoes instead:
Ingredients
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F!.

Pare a narrow strip of peel from the middle of each potato!. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well!. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife!. Serve hot!. These can also be chilled and served with fried chicken or ham!.
it takes 40 mins xWww@FoodAQ@Com

If you boil your potatoes, then cut them in largish chunks, they will be quite delicious if you fry them!. Fry up a piece of two of bacon, if you have it!. Place the fresh minced garlic in the pan first, with just a bit of butter or oil, then add the potato chunks [and some diced onion, if you like]!. If you can't / don't eat bacon, try tossing on some of the fake bacon bits you can find at most grocery stores - for some reason, bacon flavor plus pork is always a winner!.Www@FoodAQ@Com

I think that Lowrie has a great recipe!. My only suggestion would be that you preheat your pan along with the oven and then after your potatoes are ready to go in, oil your pan!. Potatoes are less likely to stick on a hot pan that's been oiled!.Www@FoodAQ@Com

This is perfectly simple and easy!. I roast lots of veggies in the winter by tossing them with a little olive oil, kosher salt and pepper!. Try this recipe for roasted red potatoes!.

http://www!.youvegotsupper!.com/recipes/Ro!.!.!.Www@FoodAQ@Com

i drizzle a little olive oil on mine and sprinkle fresh herbs on them along with salt and fresh ground black pepper!. toss em on a cookie sheet, slap em in the oven and my family loves them and me :)Www@FoodAQ@Com

Yes I try that and its very good but I think its even better cooked with butter and galic,salt and pepper with a little parsley added!.Www@FoodAQ@Com

Toss them w/ EVOO!. Then season w/ S&P and garlic powder!. (Fresh garlic can burn at roasting temps!.) A little thyme or rosemary woudl be good, too, if you have it!. I find thyme, especially, compliments pork!.


Another option:

Roasted Potatoes with Onion, Bacon, and Thyme
Serves 4

This preparation is superb with potatoes, but it works nicely with other root vegetables as well!.

5 slices of bacon
1 medium head of garlic
1 1/2 pounds all-purpose potatoes peeled and cut into 1 1/4-inch pieces
1 medium onion
2 tablespoons dried thyme , crumbled
table salt
ground black pepper


1!. Heat oven to 400 degrees!. Cook 5 slices of bacon (1/4 pound) in a roasting pan over medium-high heat or in a 400 degree oven until crisp!. Remove bacon, crumble and set aside!. Leave about 2 tablespoons of bacon fat in roasting pan!.

2!. If roasting garlic cloves in skins, simply break head into individual cloves!. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover!. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes!. Drain and refresh garlic head under cold water!. Separate cloves and peel!.

3!. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding!. Toss vegetables with bacon fat from roasting pan, dried crumbled thyme and sprinkle with salt!. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes!. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes!. Sprinkle with pepper; taste and adjust seasonings!. Garnish with crumbled bacon and serve hot or at room temperature!.

-- Cooks IllustratedWww@FoodAQ@Com





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