Time 1h15m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 450 degrees F. Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry. Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through. Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots. When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!
Time 20m Number Of Ingredients 5 Steps:
Preheat your oven to 425 °F Cut up your potatoes into bite sized pieces Finely chop garlic Add the potatoes, garlic, oil, paprika, and parsley to a mixing bowl. Toss or mix until the potatoes are evenly coated in the garic, paprika, and herbs. Line a bakingsheet with aluminum foil. Pour the potatoes on to the bakingsheet in a single layer. Roast the potatoes for 15-20 minutes or until the exterior starts to darken in color and slightly char. Remove your potatoes from the oven and let slightly cool before serving.
Time 50m Yield 4 servings Number Of Ingredients 8 Steps:
Heat oven to 425 degrees. Cut one lemon into quarters and set aside. Slice remaining lemon about 1/4-inch thick and remove all seeds. Place sliced lemon on a rimmed sheet tray along with potatoes, olive oil and paprika, and mix together with clean hands. Arrange in a single layer and season with salt and pepper. Scatter rosemary in and around potatoes. Place in oven and roast, rotating sheet tray once and flipping potatoes as needed, until potatoes are golden brown, crisped and completely tender, 35 to 40 minutes. Remove from oven and transfer everything to a large serving platter. Top with parsley and serve with lemon quarters for squeezing alongside.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Preheat 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 cheese, salt, garlic powder, paprika, and black pepper together in a bowl. Blot 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 cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan. Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.
Time 45m Yield 4 Number Of Ingredients 11 Steps:
Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Time 55m Yield 4 servings. Number Of Ingredients 5 Steps:
Peel potatoes and cut into large chunks; place in a shallow 2-qt. baking dish. Drizzle with butter; toss to coat. Sprinkle with the paprika, salt and pepper. , Bake, uncovered, at 350° for 45-60 minutes or until potatoes are tender.
Time 1h40m Number Of Ingredients 3 Steps:
Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander. Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess - these make the best crispy bits! Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees. Bring water to boil in a large saucepan and add potatoes and salt. Return to rolling boil. Boil for 10 minutes, until potatoes are tender. Remove from heat, drain and set aside. In a large saute pan (I used a cast iron skillet), combine olive oil and butter and melt butter over medium low heat. Do not allow butter to brown. Once butter has melted, add onion and garlic. Raise heat to medium and cook until onions are soft and golden, about 7 minutes. Add oregano, thyme, paprika and white pepper. Mix well and add potatoes. Mix again to coat potatoes with mixture. Cook over medium heat 2 minutes, stirring often to prevent sticking and burning. Meanwhile, stir flour into hot chicken broth until well dissolved. Add to potatoes and cook until sauce thickens, about 3 minutes longer. Remove from heat. Transfer potatoes to ovenproof glass or ceramic baking dish (I just left them in the cast iron skillet). Bake 15 minutes.
Yield 4 cups–4 servings Number Of Ingredients 6 Steps:
Combine all the ingredients in a large roasting pan and toss thoroughly to coat the potatoes with the seasonings. Cover with plastic wrap and let marinate for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Uncover the pan and roast the potatoes for 35 to 40 minutes, until they are golden and crisp. Serve immediately.;
Time 2h5m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Clean potatoes well. Prick potatoes all over with a fork. Roll potatoes in olive oil. Roll potatoes in salt. Careful - not too much salt! Place potatoes directly onto oven rack. Roast for 2 hours in a 180 degrees celcius oven. Serve with ratatouille or any other topping of your choice.
