Time 1h10m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F. Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
Time 25m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet. Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Time 40m Yield 6 Number Of Ingredients 7 Steps:
Preheat the oven to 475 degrees F (245 degrees C). Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet. Roast in the preheated oven until tender, 30 to 35 minutes.
Number Of Ingredients 10 Steps:
Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl. Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 400°F. Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended. Pour over the potatoes. Sprinkle generously with salt and pepper, then toss to coat. Transfer the potatoes to a large heavy baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, turning them occasionally with tongs for approx 1 hour. Transfer the roasted potatoes to a platter Optional: Drizzle with additional extra-virgin olive oil and herbes de Provence. Serve warm or hot.
Yield 4 to 6 side-dish servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. In a large bowl, whisk the oil, herbes de Provence, and garlic to blend. Add all of the potatoes and 1 teaspoon each of salt and pepper, and toss to coat. Using a slotted spoon, transfer the potatoes to a large, heavy baking sheet, spacing evenly. Set the bowl aside (do not clean the bowl). Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour. Transfer the roasted potatoes to the reserved bowl and toss to coat with any herb oil remaining in the bowl. Season the potatoes with more salt and pepper to taste. Transfer to a large bowl and serve.
Time 50m Yield 2 servings Number Of Ingredients 8 Steps:
Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up). Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving. Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again. Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don’t have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time). To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.
Time 15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Steam the potatoes over salted water until they are fork tender. Remove from heat and cool to room temperature. Meanwhile, whisk together the olive oil, lemon juice, mustard, lemon zest , honey, sea salt and pepper. Taste, adjust as needed, and set aside. Toss together the warm potatoes, dressing and fresh herbs in a bowl. Taste and adjust the seasonings if needed. Serve on a platter with the Gaucho Grilled Steaks, and enjoy!
More about “roasted baby potatoes with vegetables lemon and herbs recipes”
Time 40m Number Of Ingredients 6 Steps:
Heat the butter and oil in a heavy-based ovenproof saucepan over a medium heat, then add the whole new potatoes. Cover and cook for 15 mins, shaking the pan every few minutes to ensure the potatoes cook evenly. When ready, the potatoes should have just started to soften and will be well-browned. Heat the oven to 200C/180C fan/gas 6. Scatter the lemon zest and herbs over the potatoes, season, cover again and shake to combine. Transfer to the oven and bake for 15-20 mins until cooked through and tender.
