rizzle the mixture over the potato salad and stir in lightly
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
arlic-Parmesan Toasts.
Preheat oven to 425. combine 2 T
Preheat oven to 450 degrees.
Line a cookie sheet with foil, for easy clean up.
Cut potatoes into wedges and drop onto cookie sheet.
Coat potatoes in oil.
Season with dried spices and grill seasoning or salt and pepper.
Roast, turning once, 25 minutes.
To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon
Preheat oven to 400 degrees F.
Preheat oven to 350\u00b0F Peel beets, yams and onions; cut all vegetables into 11/2-inch chunks.
Place beets on half of a large shallow baking pan and remaining vegetables on the other half. Drizzle with olive oil and toss lightly to coat.
Bake for 45 to 50 minutes or until vegetables are tender and starting to crisp on the edges, stirring every 15 minutes. Drizzle with vinegar and cook for 10 minutes more.
Toss with rosemary and season to taste with salt and pepper.
ime salsa.
Oven-baked Alternative: Place the potato slices on well
hen place 6 slices of potato to cover fish.
Heat
Preheat oven to 350 degrees.
In a large bowl combine potato wedges and 2 tbsp olive oil, toss to coat.
Place potatoes on a large sheet pan.
Bake for 20 minutes, turning each wedge over after 10 minutes.
Heat a large skillet over medium high heat.
Add 2 tbsp olive oil to coat bottom of skillet.
Add sausage slices.
Cook on each side for 5 minutes.
Drain on paper towels.
Remove potatoes from oven and place on serving dishes.
Top with grated cheese and scallions.
Preheat the oven to 400 degrees F.
Cut the sweet potato into
Preheat oven to 350 degrees F.
Preheat the oven to 375 degrees F (190
water, potato, garlic, onion, and red chile pepper in a dutch oven or
Preheat oven to 350\u00b0F.
Trim
Pre heat oven to 350 degree. Add the frozen potato wedges to a
Heat oven to 400\u00b0F.
Wisk together the salad dressing, chicken broth, honey and rosemary.
Place the chicken, potatoes and garlic cloves in a 13x9-inch baking dish; drizzle with dressing mixture.
Add lemons wedges.
Bake 45 to 50 minute or until chicken is done (165\u00b0F) and potatoes are tender. Serve lemons as a garnish for the chicken and potatoes.
Preheat oven to 425 degrees F (220
Preheat oven to 450 degrees.
Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat.
Sprinkle with freshly ground pepper and salt to taste.
Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.
Chop red potatoes into bit sized pieces,