Preheat oven to 425\u00b0F.
Wash and cut potatoes into quarters or about 1 inch pieces.
Mix Olive Oil, and Italian seasoning in small bowl.
Rub rosemary between fingers to grind into oil mixture.
Toss potatoes with oil to coat.
Place in Baking pan, season with salt and pepper to taste.
Bake at 425\u00b0F on lower rack for about 25 min, stir once, and cook until golden about another 20- 25 minutes.
Wash the potatoes and scrub lightly with a vegetable brush. Scrubbing too vigorously removes the skin, which is part of the appeal of red potatoes.
Cut into 1/2 to 3/4 inch wedges. Dry with paper towels and set aside.
Pour the olive oil into a large bowl and add the potatoes; stir to evenly coat the wedges.
Sprinkle with the seasoning, and stir well.
Pour the melted butter into the bottom of the crock pot, and add the potato mixture.
Ste the crock pot on low, and allow to roast for 4-5 hours until fork tender.
arge baking dish, toss the red potatoes with 1/2 the olive
Preheat oven to 450 degrees F (230 degrees C).\n Watch Now
In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.\n Watch Now
Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.\n Watch Now
Preheat oven to 400F.
If your red potatoes are bigger than a plumb, you may want to cut them up a little more to ensure even cooking.
Mix all the ingredients in a large bowl.
Toss well to evenly coat the potatoes.
Spread out on a parchment lined sheet pan.
Cook of 35 to 40 min, or until they are fork tender.
sage and diced potatoes.
Simmer low until potatoes are just tender
ith cooking spray.
Clean potatoes well and pat dry.
Cook the potatoes in boiling salted water until
nd slice shallots.
Mix potatoes, onion, garlic, shallots, dried basil
Preheat oven to 425\u00b0F.
Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer, and season with salt and pepper.
Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside (about 30 minutes).
liced mushrooms, 1/2 of roasted red peppers, and 1 cup of
dd tomatoes (in juice)and roasted red pepper, bring to boil, reduce
ot brown.
Cut the roasted red peppers into large chunks and
Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.
inutes.
Chop 2 sweet potatoes into medium sized chunks.
Preheat oven to 350 degrees.
Mix dressing, bacon, and cheese in bowl. Add potatoes and toss.
Spoon into greased 13x9 inch baking dish and cover with foil.
Bake 40 minutes. Remove foil and bake additional 15 minutes. Sprinkle with parsley.
nameled cast iron dish). Place potatoes into the baking dish and
230 degrees C).
Combine red wine vinegar and brown sugar
Place the red potatoes in a microwaveable bowl, add
To make the roasted red pepper pesto (this is optional