Roasted Potatoes * Roasted Greek Potatoes

Rebaked Potato With Tufu-Mushroom Stuffing

Roadside Potatoes * Roasted Potatoes with Caramelized Garlic

Roasted Potatoes with Tomatoes and Rosemary

Roasted Potatoes with Garlic and Thyme * Roasted Potatoes Poupon

Roasted Potatoes with Olives


Roasted Potatoes


3 large baking potatoes, peeled

3/4 cup clarified butter

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 450 degrees. Slice potatoes as thinly as possible across length. (We like to use a mandoline, although a food processor fitted with a 2-millimeter slicing blade will do just fine.) Place potatoes in a large bowl, and rinse under cold running water, until water runs clear, about 5 minutes. Drain and pat dry with paper towels.

Combine potatoes with butter, salt and pepper in a medium bowl. Toss to coat.

Arrange potato slices in 2 or 3 layers on a medium jelly roll pan or baking sheet. Bake 30 to 35 minutes, until the edges are golden brown. Tip pan to drain off excess butter, cut into wedges, and serve immediately.

Yield: 6 servings

By M.S. Milliken & S. Feniger

Roasted Greek Potatoes


1 pound Small red new potatoes -- scrubbed

1/4 cup Lemon juice

2 teaspoons olive oil

1 small clove garlic -- peeled and minced

1 teaspoon dried oregano -- crushed

1/4 teaspoon salt

Freshly gound black pepper to taste

1/2 cup water

Cut the potatoes into halves, or quarters if larger.

Combine the lemon juice, olive oil, garlic and oregano in a small jar. Shake to blend.

Line an 8x8 inch pan with aluminum foil. Put the potatoes into the pan and pour the lemon mixture over. Sprinkle with salt and pepper, stirring to coat. Pour in the water.

Roast in a preheated 400-degree oven 45 minutes to 1 hour. Turn the potatoes occasionally. The finished potatoes should be tender and browned and will have absorbed the liquid.

Serves 3

Recipe By : Healthy Cooking for Two (Frances Price)

Rebaked Potato With Tufu-Mushroom Stuffing


3/4 c Chopped onion

3/4 c Chopped mushrooms

1 tb Soy sauce

1/2 ts Sage

2 lg Baked potatoes

6 oz Soft tofu, mashed (3/4 c.)

1/4 ts Salt


In a skillet, combine onion, mushrooms, soy sauce and sage. Cover and stew over low heat until mushrooms are tender, about 10 minutes.

Cut baked potatoes in half lengthwise. Carefully scoop out insides, leaving a shell about 1/4 inch thick.

Puree scooped-out potato, tofu and salt in a food processor, or whip them together by hand, making the mixture as smooth as possible. Stir in all but a quarter cup of the cooked mushroom-onion mixture. Fill the potato shells and top each half with 1 tablespoon of the reserved mushroom- onion mixture. Place potatoes on a baking sheet in oven (or toaster oven) and bake at 350 degrees for 20 minutes. Makes 4 potato halves.

From June, 1991 Vegetarian Times

Roadside Potatoes


1 quart half and half

3/4 cup margarine

3/4 teaspoon salt

48 ounces shredded hash browns -- thawed

3/4 cup parmesan cheese

Heat 1/2 and !/2, margarine, and salt until margarine melts. Spread hash browns in 9x13 pan. Pour heated mixture over potatos. Sprinkle with parmesan cheese. Bake @ 325-350 for 1 hour uncovered.

Roasted Potatoes with Caramelized Garlic


6 To 8 red boiling potatoes

-- unpeeled, in 1" chunks

4 tb Olive oil

16 To 18 garlic cloves

-- peeled and sliced

1 tb Sugar

1/4 c Balsamic vinegar

2 tb White wine

1/3 c Chopped fresh basil

Freshly ground pepper

1 tb Chopped fresh parsley


Put 2 tb. olive oil in the bottom of a 9 x 13" baking dish; heat in oven for 5 minutes. Add potatoes, tossing to coat them. Roast potatoes, turning occasionally, at 425 F. for 30 to 35 minutes or until tender.

While potatoes are baking, prepare garlic. In a small skillet, heat 2 tb. olive oil; add garlic. Cover pan and cook over very low heat for 5 to 8 minutes until garlic is tender. Sprinkle with sugar and stir until garlic is golden. Add vinegar, wine and basil. Simmer 2 minutes. Spoon over roasted potatoes. Sprinkle with pepper and parsley; serve.

Yield: 4 to 6 servings.

From 1993 "Shepherd's Garden Seeds Catalog," pg. 31.

Roasted Potatoes with Tomatoes and Rosemary


6 ea Potatoes, pref. long narrow

6 ea Ripe plum tomatoes, sliced

1 ea Olive oil

1 T Minced fresh rosemary (t dry

1 ea Minced chives

1 ea Salt and pepper


Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until potatoes begin to turn golden crisp around edge.

Roasted Potatoes with Garlic and Thyme


2 pounds small potatoes: Red Bliss, small whites, Yukon Golds,

1/4 cup pure olive oil

3 tablespoons unsalted butter

3 cloves garlic, -- peeled and finely minced

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh flat-leaf parsley

Salt and freshly ground black pepper to taste


Preheat the oven to 350 degrees F. Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth. Cut the potatoes in half or in quarters, depending on their size. Pour the olive oil into a roasting pan or large cast-iron skillet and heat in the oven 10 minutes before adding the potatoes.

Roast the potatoes 45 minutes, until crisp. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, then place in a serving dish.

In a saute pan, melt the butter, then add the garlic and saute until light golden brown. Add the chopped herbs to the garlic butter, stir together quickly, and remove from the heat. Pour the garlic-herb butter over the potatoes, season with the salt and pepper, and serve.

Yield: 4 to 6 servings


Roasted Potatoes Poupon


1/2 Cup Dijon-Style Mustard

1/2 Cup olive oil

3 Pounds Red New Potatoes -- In 1.5" Cubes

2 Medium Sliced Onion -- (1 1/2 Cups)

Chopped Parsley -- For Garnish

2 Cloves Minced Garlic -- Optional

In a small bowl combine mustard and oil. Combine potatoes, garlic, onions and mustard mixture in a large bowl tossing to coat well. Spread evenly on a baking sheet. Bake at 400F for 45-50 minutes or until potatoes are tender and crispy. Garnish with chopped parsley.

Recipe By : Grey Poupon, Nabisco Inc.

Roasted Potatoes with Olives


4 pounds Yukon Gold -- Finnish or Red

Rose, peeled and cut into 1-inch chunks

1 tablespoon plus 1/2 teaspoon kosher salt

1/2 cup olive oil

1/2 cup picholine olives

1 tablespoon finely chopped garlic

freshly ground pepper


Preheat the oven to 400-degrees. In a large saucepan, cover the potatoes with 2 quarts of water. Add 1 tablespoon of the salt and bring to a boil, then reduce the heat and simmer until the potatoes are almost tender, about 20 minutes. Drain the potatoes in a colander and let them dry in their own steam for 10 minutes.

Transfer the potatoes to a rimmed baking sheet and gently toss them with the olive oil. Roast the potatoes in the oven for about 1 hour, turning them every so often with a flat spatula, until golden brown.

Pour off any excess oil in the pan. Scatter the olives and garlic over the potatoes and toss. Lower the oven temperature to 350-degrees and bake the potatoes for 10 minutes longer. Sprinkle them with the remaining salt and a little fresh pepper and serve piping hot.

Recipe By : Food and Wine April 1996


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