RISPY ROASTED POTATOES:
Preheat oven to 425 degrees F.
Place potatoes
Preheat oven to 450\u00b0.
Cut potatoes into large chunks.
In large bowl, add ingredients.
Mix well until potatoes are evenly coated.
Bake in a 9 x 13-inch baking dish or roasting pan, stirring occasionally.
Cook about 40 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped fresh parsley.
Makes about 8 servings.
Preheat oven to 450\u00b0.
In large bowl, add all ingredients. Toss potatoes until they are evenly coated.
Place potatoes into 13 x 9-inch baking or roasting pan.
Bake stirring occasionally 40 minutes or until potatoes are tender and golden brown.
Serves 8.
Preheat oven to 450\u00b0.
In large plastic bag or bowl, add all ingredients.
Close bag and shake or toss in bowl until potatoes are evenly coated.
Empty potatoes into shallow baking or roasting pan; discard bag.
Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Garnish if desired with chopped parsley.
Makes about 8 servings.
Preheat oven to 450\u00b0.
Wash the potatoes and cut into large chunks.
Preheat oven to 425 degrees.
Place potatoes in a large bowl and toss with oil.
Combine all spices in a small bowl.
Sprinkle spices over potatoes and toss to coat.
Spread potatoes evenly on a foil-lined shallow baking pan coated with cooking spray.
Bake 25 to 30 minutes or until tender.
Cut potatoes into 1/3-inch slices.
Cut red and green peppers into chunks.
Cut onion into chunks.
Heat oven to 450\u00b0.
Mix potatoes, peppers and onion in shallow baking pan.
Add dressing; toss to coat.
Bake 25 minutes or until potatoes are tender, stirring occasionally.
Makes 4 servings.
In 9 x 13-inch glass baking dish, add and mix all cut-up ingredients with Good Seasons garlic and herb salad dressing. Arrange in single layer.
Cover and bake at 350\u00b0 for 45 to 60 minutes or until potatoes are golden brown, stirring occasionally. Uncover for last 15 minutes to brown.
Makes 4 to 6 servings.
Cut the vegetables into chunks.
Heat oven to 400\u00b0.
Mix all ingredients in shallow baking pan in a single layer.
Bake for 45 minutes or until potatoes are tender and golden brown, stirring occasionally.
Serves 4 to 6.
Peel and cut potatoes in bite-size chunks.
Place oil and soup mix in a large Ziploc bag.
Add potatoes and mix well till all covered.
Pour potatoes into a baking dish sprayed with pan spray.
Bake at 350 degrees for 45 minutes.
Stirring every 15 minutes.
Cut potatoes, onion, green pepper and red pepper into chunks. Mix all ingredients in shallow baking pan, arrange in single layer. Bake until potatoes are tender and golden brown, stirring occasionally.
Bake at 400\u00b0 for 45 minutes.
Makes 4 to 6 servings.
Place quartered potatoes in a large zip lock bag.
Add onions, peppers, garlic and herbs.
Pour in oil, butter and vinegar.
Season with the salt, black pepper and Creole seasoning.
Seal the bag and shake vigorously to coat the potatoes.
Place the contents of the bag onto a large pan, preferably cast iron.
Roast in a 400 degree oven approximately 45 minutes to 1 hour, until potatoes are tender and golden brown.
Stir occasionally during the cooking process.
Preheat oven to 450\u00b0.
Place potatoes on baking sheet and drizzle with olive oil.
Using hand, toss to coat evenly.
Season potatoes with salt and pepper.
Bake 10 minutes.
Using spatula, turn potatoes.
Toss with herbs and garlic and bake until potatoes are golden and tender, about 13 minutes more.
Makes 4 servings.
Heat oven to 500\u00b0.
Cut potatoes lengthwise (spear them). Combine oil, garlic, rosemary, pepper and salt (optional).
Toss potatoes in mixture.
Line baking sheet with foil.
Place potatoes on sheet.
Roast 25 minutes or until potatoes are golden brown.
Preheat oven to 400\u00b0F.
Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.
Mix all ingredients except potatoes in small bowl.
Place potatoes in lightly greased 13 x 9 baking pan or cookie sheet. Toss with mustard mixture.
Bake at 425\u00b0 for 35 to 40 minutes or until potatoes are fork tender stirring occasionally.
Serves 4.
Preheat oven to 450\u00b0.
Place potatoes on a baking sheet and drizzle with olive oil.
Using hands, toss to coat evenly.
Season potatoes with salt and pepper.
Bake 10 minutes; using spatula, turn potatoes.
Toss with herbs and bake until golden and tender, approximately 15 more minutes.
preheat oven to 450\u00b0F.
divide the potatoes and onions between two rimmed baking pans or a large rimmed baking sheet, sprinkle with oil and then salt and pepper, and toss to coat (i find it's easier to use your hands for this).
roast for 35 minute remove from oven, sprinkle with herbs, toss to coat (use a spatula now, they're hot.) return to the oven and roast until brown ad tender, about 20 minutes longer.
Mix all ingredients except potatos in large bowl.
Add potatoes and toss to mix--add a little water if needed so that all potatoes get coated.
Place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet.
Bake@ 425 approx 40 minutes until fork tender--no need to stir.
Mix all ingredients EXCEPT potatoes in small bowl.
Place potatoes into lightly greased 9x13\" baking pan or shallow baking sheet.
Toss with mustard mixture.
Bake at 425F for 35-40 minutes, or until potatoes are fork tender, stirring occasionally.