Recipezaar: Potatoes,Oven Roasting recipes

Tasty Lemon Chicken-Potato Bake

Thu, 08 Apr 2004 20:01:49 -0400

This recipe is really delicious and so easy to prepare! The chicken juices mix with the butter and give the potatoes such a wonderful flavor and crunch. I make it with a mix of thighs (with the skin and bone-in - cut in half) and boneless breasts. The dark meat and skin/bones give the dish a great chicken flavor that is missing with just boneless breasts. This is also great with sweet/hot Italian sausages (with or without the chicken) -- posted by cas navy

Potato and Roasted Garlic Broth

Fri, 04 Jun 2004 19:59:59 -0400

Roasting the garlic mellows and sweetens the garlic without overpowering the soup. This is a simple 4 ingredient recipe. Spice it up if you like but this simple recipe has great qualities. Use a floury potato for it to give a velvety texture. Good served HOT with melted cheddar or gruyere cheese on french bread -- posted by Tish

Roasted Chicken With Lemon and Fresh Herbs

Fri, 04 Jun 2004 20:00:07 -0400

This results in exceptionally moist and tender chicken, with the bonus of being a complete meal. The veggies get bathed in the chicken juices, resulting in an easy, delicious one-pan dinner. It's low-maintenance once it's in the oven too; no basting, no fussing. You may want to add extra garlic cloves in the pan; after roasting they're sweet and delicious and taste great when squeezed out onto the chicken meat or potatoes. Do try the parsnip in this dish, rather than the more traditional carrot; the parsnip gets very sweet when roasting and goes so well with the chicken. This dish is easy enough for weeknights, spiffy enough for company! -- posted by Lennie

Lemon and Red Onion Roasted Potatoes

Fri, 03 Sep 2004 19:59:57 -0400

I made these potatoes for my first Christmas dinner and have made them every year since. The lemon and sea salt give them a really nice flavor. -- posted by Ppaperdoll

Roasted Warm Potato "salad"

Mon, 20 Sep 2004 20:00:04 -0400

But really, don't this of this as a salad...this recipe is a fabulous side dish! I like to eat it immediately, but it would be delicious at room temperature or cold. I didn't have new potatoes on hand so I used peeled regular potatoes cut into chunks and it came out great. From the cookbook "potatoes" by Annie Nichols. -- posted by Kelly M.

Onion Stuffed Roast Chicken With Potatoes

Fri, 21 Jan 2005 20:01:45 -0500

Roast chicken is great, because not only do you have one meal right there, you get to use the leftover meat for sandwiches, taco salad, soup, stir-fry, casseroles, etc...not to mention homemade chicken stock! This is a moist and simple way to prepare a roast chicken. It's even better when you add some garlic to the thyme butter! -- posted by A Messy Cook

Sausage and Sweet Potato Bake

Mon, 07 Feb 2005 19:57:58 -0500

I made this up one day and it's the easiest thing to make, but everyone seems to really like it. I used Emeril's Chicken and Apple Sausage but you can really use whatever kind you want. -- posted by MissMeagan

Garlic & Parmesan Roasted Potatoes

Tue, 22 Mar 2005 20:02:57 -0500

Breaded potato wedges. -- posted by littleturtle

Roasted Parmesan Potatoes

Mon, 20 Jun 2005 21:09:49 -0400

Another recipe from "Pacific Fresh". These are really delicious potatoes. I am listing the butter amount as the recipe states, however I have made this using 1/4 cup butter instead of 1/2 and it turns out fine. -- posted by JillAZ

Red Potatoes Roasted With Lemon Caper Sauce

Tue, 21 Jun 2005 15:04:18 -0400

Roasted baby potatoes topped with a lemony capers sauce topped with parmesan cheese. -- posted by ~Rita~

Roasted Potato Wedges

Tue, 28 Jun 2005 14:42:17 -0400

Home fries taste soooo much better than deep-fried fast-food junk! Not to mention that they stand head and shoulders above Micky Ds in health benefits :-) These red potato wedges are tossed with olive oil, garlic, and a variety of flavorful herbs...they will be a great side to any grilled meat, or theyll compliment a variety of other dishes. This recipe is from a Pampered Chef cookbook. -- posted by A Messy Cook

Roasted Artichokes & New Potatoes

Sun, 03 Jul 2005 17:27:05 -0400

This recipe is from Riverford Organics, who supply our weekly box. I have changed the quantites slighly though & used Seresin Lemon Olive Oil, which I got on my last visit home, but regular good quality olive oil will do. The recipe also calls for wet garlic, but recipezaar wouldn't publish the recipe if I had this in. If you do come across wet garlic, use one bulb, otherwise ordinary garlic will do. -- posted by LilKiwiChicken

Potatoes Brubrant

Wed, 17 Aug 2005 22:19:47 -0400

This is my version of an elegant dish I had at a restaurant years ago. Unless you're making it for a crowd, it bakes up well in a toaster oven. With the olive oil, it's healthier than using butter and it's really delicious! -- posted by vickidale

Andreas Viestad's Pork Rib Roast With Cloves

Wed, 21 Sep 2005 12:32:48 -0400

. -- posted by Mimi Bobeck

Roasted Potatoes and Baby Carrots With Garlic

Wed, 16 Nov 2005 23:28:54 -0500

I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious! -- posted by KITTENCAL

Crispy Garlic Lemon Potatoes

Sun, 20 Nov 2005 22:27:38 -0500

A delicious low fat potato dish which I found in the November 2005 issue of the 'Australian Good Taste' magazine, as an accompaniment to Recipe #145704. I have posted both recipes for the post-ZWT Healthy for the Holidays Challenge. -- posted by bluemoon downunder

Sweet Potato Souffle

Mon, 26 Dec 2005 18:10:33 -0500

If you want to wow your guests for the Holidays this will do it. -- posted by Northern Polar Bear

Meat and Potatoes Casserole

Fri, 20 Jan 2006 13:56:05 -0500

Great casserole dish! Great for potluck! This recipe is from "Family Circle" or "Woman's Day" magazine, 2005. -- posted by SouthernBell2627

Oven-Roasted Sweet Potatoes

Fri, 20 Jan 2006 17:18:16 -0500

This is a recipe that I picked up on a recent trip to Central Market in Dallas, TX. Sounds like a healthy way to prepare sweet potatoes. -- posted by PaulaG

Roasted Potatoes With Herbes De Provence

Fri, 03 Feb 2006 13:44:04 -0500

Great for a special occasion. -- posted by Lvs2Cook

Cajun Fries With Dipping Sauce

Sat, 04 Feb 2006 20:07:56 -0500

Spicy and delicious! I usually add more green onions to the dipping sauce. You can doctor it up to your tastes. -- posted by Lvs2Cook

Souperior Frosted Meatloaf

Sat, 04 Feb 2006 20:39:13 -0500

Another meatloaf recipe, this time with potato included and made more heart healthy by using ground turkey breast! All you need is a tossed green salad or steamed veggies for a nice basic meal! -- posted by Cookin'withGas

Garlic Rosemary Pork Tenderloin & Veggies

Fri, 10 Feb 2006 18:21:20 -0500

I had some tenderloin that needed cooking so I decided to use the same recipe thatI use on my roast potatoes......it turned out great! -- posted by Canadian Pixie

Warm Frisee Salad With Fingerlings and Bacon

Wed, 08 Mar 2006 15:35:56 -0500

Mmmm... too many good ingredients! Sandi does a nose dive into the platter! -- posted by Sandi (From CA)

Leftover Mashed Potato Meatloaf

Tue, 14 Mar 2006 21:47:19 -0500

A great way to stretch the meat to serve more people, but also adds wonderful flavor and moistness to this easy recipe. Really good if you use left over roasted garlic mashed potatoes. -- posted by ~Rita~

Roast Potatoes Gauci Style

Thu, 23 Mar 2006 12:46:34 -0500

Threw this together a couple of weeks ago and it's great! wholegrain mustard makes this a flavoursome side dish. -- posted by Rhiannon&Matt.gauci

Stuffed Chicken Chests With Sweet Potatoes

Fri, 24 Mar 2006 15:30:59 -0500

Stuffed Chicken Breasts with Sweet Potatoes. Enjoy these flavors together. Different than usual Sweet Potato Casseroles. Just created it. Old boy friend was embarrassed to say chicken "breasts," called them chicken "chests" --in his memory, for this recipe, I'll call them "chests." -- posted by Chef PamelaNell

Balsamic Poached Chicken With Asparagus and Potatoes

Tue, 28 Mar 2006 12:18:56 -0500

From Real Simple April 2006 -- posted by Vino Girl

Mama's Roast Chicken

Mon, 17 Apr 2006 15:45:27 -0400

This is the best roast chicken recipe! It's adapted from "Roasting: A Simple Art" by Barbara Kafka. The rosemary sprigs under the skin add a lot of flavor, so be sure not to skip it unless you just can't get fresh rosemary. The high heat at which you roast the chicken may cause some smoking, so be forewarned. It's crucial to the recipe, though, so don't reduce the temperature. Open doors and windows if you need to; it also helps to clean your oven first if it's got splatters or drips in it. Use a large roasting pan--if you have a really big one, you can do two chickens at once for a dinner party. Just place them side by side in the pan, on top of the veggies, and increase cooking time if needed. It's not really as fussy as it looks--and it's so delicious! And after all, aren't you and your family worth it? ;) -- posted by Halcyon Eve

Herbed Potato With Cottage Cheese

Tue, 18 Apr 2006 09:46:37 -0400

Small variant on some similar recipes I'd had before using sour cream. -- posted by Peter J

Loni's Mom's Spanish Style Brisket

Sat, 17 Jun 2006 14:41:50 -0400

This is from the gal who does my Mom's nails in Florida. Her Mother made this and she was raving about it, so my Mom got the recipe. Loni said her Mom doesn't measure, she just throws it all together. Adjust to your taste. -- posted by Oolala

Roasted Parsnips & Sweet Potatoes

Wed, 28 Jun 2006 19:30:19 -0400

Simple, yummy and healthy! Experiment with additional seasonings... add more oil if you must but remember that'll up the calorie count too. -- posted by Lysa

Roast Chicken or Cornish Hens With Potatoes, Lemons & Wine

Tue, 25 Jul 2006 22:51:21 -0400

This is the best and easiest chicken dish in Italy or anywhere. If you really wish to impress your guests at a dinner party, serve this dish. Even if you can't boil water, you will be able to make this classic, since everything is simply tossed with olive oil, placed in a pan, and roasted. The potatoes are suffused with oil and fresh rosemary, the chicken is crisp and juicy, and the sauce in the pan is perfect for a last crust of bread. From 'Rome, at Home' by Suzanne Dunaway. -- posted by BecR

Provencale Baked Cod, Potato & Olives

Mon, 07 Aug 2006 13:30:46 -0400

Wonderful flavours and looks great- & low fat & calorie! Serves 2, with green salad. -- posted by glitterkitty22

Roast Vegetable and Feta Tarts

Fri, 25 Aug 2006 23:06:51 -0400

These are just to die for!! They are great as an entree, a light lunch or dinner - with salad and bread. I found the recipe in the gardening magazine "Burke's back yard". I used phyllo pastry and tied them up. Use whatever veggies you like - eggplant, broccoli, pumpkin, swede, parsnip etc., world's your oyster kid! -- posted by Lorelle in Australia

Tuscan Potatoes (Mint and Garlic Roasted Potatoes)

Mon, 25 Sep 2006 16:32:01 -0400

An Italian classic. Easy & tasty. Usually very high in fat because it's tossed with tons of olive oil, but that's really unnecessary, a light coating will do just fine. Great side for any number of meats - roast pork, grilled chicken, Italian sausage, salmon, beef, veal, etc, etc. -- posted by littleturtle

Simple Roast Veggies

Sat, 14 Oct 2006 17:20:12 -0400

Didn't want to use butter with my roast veggies last night, and also wanted to cut down on the oil so I came up with this...It tasted better than I expected. So I'm posting this so I won't forget how I made them!! -- posted by Snewtie

Pureed Squash Butternut, Acorn Any Hard Winter Squash!

Fri, 10 Nov 2006 00:56:57 -0500

This process is so very easy. No peeling! Take a look! Squash is great for pureeing, roasting and baking. Once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. The skin has many nutrients so go ahead and use it. Or peel and discard. But you will never know it's in the puree. Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup, candied ginger, spices and or nuts. -- posted by ~Rita~

Roasted Garlic Fingerling Potatoes With a Touch of Bacon

Wed, 15 Nov 2006 21:34:19 -0500

TOTAL Comfort food here! This easy side consists of potatoes accompanied by onion, just a touch of bacon, garlic and fresh sage. -- posted by ~Rita~

Sweet Potato and Goats Cheese Mash

Sun, 19 Nov 2006 14:19:57 -0500

For those following a low GI diet this is an ideal alternative to potato mash. -- posted by PinkCherryBlossom

Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins

Wed, 03 Jan 2007 21:00:47 -0500

Exactly as the title says, these are cooked in a muffin or Yorkshire pudding tin! They are a brilliant way to use up leftover potatoes & are so good that it's worth baking or boiling up some potatoes specially!! I use these all the time in our Chambres d'Hotes - it's easy to work out the portions and they freeze beautifully. There is also NO burnt mess in your gratin dishes! That's not to say I never make traditional Gratin Dauphinoise, because I do - but these are a great standby, use up leftover potatoes and look very elegant when served! -- posted by French Tart

Balsamic Roasted Yams

Thu, 15 Mar 2007 17:16:43 -0400

I just found this recipe in a cooking magazine and can't wait to try it! -- posted by Lorac

Garlic Potato Fans

Sun, 15 Apr 2007 23:22:29 -0400

This is beautiful--and very tasty! You can either make this in the microwave or bake. Directions for both are included. -- posted by kzbhansen

Roast Fingerling Potatoes

Thu, 19 Apr 2007 16:55:51 -0400

Last fall I bought some fingerling potatoes at the local Farmers Market. Then I had to find a way to cook them. Searched on the web and blended a few ideas and came up with this. Also works well if you take regular baking potatoes and dice them up into about 1 1/2 in pieces and substitute for the fingerlings. -- posted by MathMom.calif

Rosemary Roast New Potatoes

Fri, 01 Jun 2007 23:02:51 -0400

Yummy roast new potatoes. I use red-skinned potatoes, but I guess you could use white-skinned too. -- posted by Snowbunny Andorra

Portuguese Roasted Potatoes

Mon, 04 Jun 2007 20:51:09 -0400

Posting for ZWT III. Do not cover when baking. -- posted by *Parsley*

Garlic Mashed Potatoes and Parsnips

Tue, 05 Jun 2007 17:34:16 -0400

My kids love the taste of garlic, they also love mashed potatoes! I decided to give this a try and added a couple of parsnips in with the potatoes. I shouldn't have done this now because my boys want this for every meal! -- posted by Witch Doctor

Roasted Potatoes and Cauliflower With Chives

Sun, 24 Jun 2007 22:56:11 -0400

Adapted from a recipe I found at epicurious.com. You could use more olive oil if it is your preference. I tend to cook with as little oil as I can get away with. -- posted by yogiclarebear

Tomato Roast Potatoes

Sun, 01 Jul 2007 22:50:14 -0400

Roast Potatoes a la Mr. Greek -- posted by Chloe and Hope's Mom

Lamb Tenderloin and Garlic Potato Cakes

Tue, 07 Aug 2007 21:40:20 -0400

An elegant and sophisticated roast. Your guests will be so impressed. Serve with salad. -- posted by littleturtle

Classic Pommes Boulangère - French Gratin Potatoes

Thu, 23 Aug 2007 12:47:04 -0400

This classic French potato gratin dish literally translates as "Potatoes in the Style of the Baker's wife". The story is, that in the past, a French family would prepare these potatoes and then take them to the local boulangerie, the baker, to be cooked in the even heat of his oven, hence the name. Any sort of good quality stock will do, chicken, lamb, beef or vegetable. For a richer taste, a ratio of 50% hot stock and hot milk/cream can be used. If using lamb stock, it is nice to sprinkle the top of the potatoes with fresh Rosemary, and I often add a sprig of thyme to my potatoes when baking them. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore! -- posted by French Tart

Classic Bistro Style Gratin Dauphinoise - French Gratin Potatoes

Thu, 23 Aug 2007 12:49:02 -0400

This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry. -- posted by French Tart

Burgers Au Poivre With Potato Wedges

Tue, 11 Sep 2007 21:48:09 -0400

I have yet to make this, but it's next on my list. For now, lemme just say....OMG, the photo I saw is insane! A big THANK YOU to Rachael Ray. I'm not a horseradish fan, so I'll have to discover if it's "omittable or substitutable" without suffering major repercussions. Times are estimated. -- posted by Sandi (From CA)

Perfect Roasties - Roast Potatoes for English Sunday Lunch

Wed, 07 Nov 2007 18:54:50 -0500

There can be nothing more comforting then a pile of golden, crispy, crunchy roast potatoes! Roasties, as we call them in Great Britain, are traditionally served with Sunday Lunch - but, DON'T wait until Sunday to serve them, they are great with just about everything! I remember going to our local pub in North Yorkshire, and if the visiting darts team was playing, half way through the evening the landlady would come around with trays upon trays of crunchy, piping hot roasties - sprinkled with salt--unbelievably sublime! The secret to making perfect roast potatoes is simple; par-boil them first and give them a really good shake in the pan before placing them into SIZZLING HOT fat and turning them over. Serve them piping hot and crisp from the oven with lashings of gravy and sea salt, and they are a meal in themselves. Ingredient quantities are not by weight, but by potatoes per head - and a VERY generous amount as well! Please adjust the quantities to your suit own requirements. -- posted by French Tart

Roasted Red Potatoes Ala Atwater

Tue, 13 Nov 2007 15:45:05 -0500

Middlebury Summer Language Schools have fabulous dining hall food. I studied at the Japanese school during the summer of 2007 and was always excited about the food offerings. This recipe is my approximation of their delicious roasted red potatoes. The combination of spices may seem a little overdone, but together they are an exciting--but not overpowering--taste sensation! -- posted by stellanoctis

Roasted Harvest Vegetables

Tue, 20 Nov 2007 18:24:47 -0500

You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes. -- posted by emsiizilla

Maple-Roasted Chicken With Sweet Potatoes

Thu, 29 Nov 2007 19:40:28 -0500

This recipe sounds amazing for a simple fall supper. From Real Simple magazine. -- posted by fordido

Roasted Honey-Lemon Sweet Potatoes

Thu, 20 Dec 2007 16:22:20 -0500

Simple dish to make -- sweet but not too sweet. A lighter version using olive oil instead of butter. For holidays or any time. Because they are par-boiled or pre-steamed, they are easy to finish off in the broiler of your oven just before you sit down to dinner. No waiting, turning, or testing, just watch til the edges brown, and they're ready. -- posted by N-JO

Roast Potatoes and Garlic

Sat, 29 Dec 2007 18:54:17 -0500

A yummy carb that's perfect with roast dinner or savory pies. -- posted by PiratePiPi

Low-Fat Roasted Veges

Mon, 14 Jan 2008 23:04:01 -0500

Low-fat roast veges.You can roast any veges of your choice this way and you can try different herbs and spices if you wish to. Serve with gravy, drizzled with lemon juice or -as my children like -drizzled with tomato sauce/ketchup. You can also used all-purpose seasoning herb and spice mix if you wish. You can add peeled carrots, turnips, onions -basically any veges of your choice. -- posted by **Jubes**

Turkey, Vegetable and Roast Potato Pie

Wed, 16 Jan 2008 01:54:29 -0500

This delicious pie is always a huge hit with our family. This comforting casserole pie is filled with vegies and turkey in a creamy mustard sauce which is complemented by the cheesey crisp potato topping. Its perfect to make if you have any leftover turkey and roast potatoes from Christmas day or dinner the previous night. I got this recipe from a "Christmas leftovers" special in a magazine and have adapted it to my family's likings. You could also use leftover ham or chicken in place of the turkey. -- posted by Brittney_xo

Garlic & Rosemary Roast Vegetables

Fri, 21 Mar 2008 00:13:30 -0400

This recipe comes from the March / April Morrisons magazine & is great served with roast lamb or even chicken. This is actually a side dish for the Rack of Lamb with Pine Nut & Parmesan Crust recipe I also have posted! -- posted by Um Safia

Potato Squashers

Tue, 25 Mar 2008 22:02:53 -0400

Yet another fantastic recipe published in the Toronto Star. It comes from Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating by B.C. author Dreena Burton. The potatoes may be served as is or with your favourite toppings i.e. sour cream) -- posted by Dreamer in Ontario

Italian Chicken and Peppers

Wed, 02 Apr 2008 02:10:27 -0400

This is a family favorite recipe that I got from Eating Light. This recipe makes enough chicken to reserve some (2 thighs and 2 drumsticks) for another use. -- posted by Lainey6605

Tender Pot Roast

Tue, 08 Apr 2008 00:58:15 -0400

This recipe is a combined recipe. I found many recipes that all sounded great, but not exactly what i was wanting. So I came up with my own what would be good, in my opnion. I hope you enjoy this recipe! -- posted by ~*Miss Diggy*~

Italian Ranch Roasted Potatoes

Mon, 14 Apr 2008 00:45:42 -0400

I invented this recipe because I wanted something with a little more flavor than just plain roasted potatoes. This might also be good with other flavors of salad dressing mixes (Fiesta Ranch, Herb and Garlic, Mediterranean). You might also want to add some cheese. I sometimes add some chile powder to the seasoning mixture. Just use your imagination. -- posted by Kendra*

Roasted Curry & Rosemary Potatoes

Mon, 12 May 2008 02:20:44 -0400

From atasteofthai.com. Haven't tried this one yet, but intend to soon! -- posted by kellymbrown

Garlic-Roasted Red Potatoes and Vegetables

Mon, 14 Jul 2008 22:41:21 -0400

This is a must for garlic lovers. I sometimes toss it into the pan when I'm roasting meat (usually chicken), then removing the meat before the broiling step. It can also stand alone as a vegetarian main dish. Don't skip the broiling, because it leaves a delicious caramelized flavor on the vegetables and makes the juices reduce down to a sauce. This recipe makes enough for a few single servings, but is easily doubled or cut down. -- posted by Kim_150

Cranberry, Apple, and Sweet Potato Packet

Mon, 25 Aug 2008 23:29:48 -0400

This is a great vegetable combination to accompany your fall and winter meals. It is baked in a foil packet which cuts down on the clean-up. The packet may be baked or grilled depending on the rest of your meal. When you open the packet, the burst of aroma you get will sweep you off your feet! Note that vegetables are grilled in a single packet; but when meat is involved, single serving packets are made. Recipe is from Reynolds. You will use 1 sheet (18 X24 inches) of Reynolds Wrap Heavy Duty Aluminum Foil. -- posted by Lorraine of AZ

Hearty Vegetable Soup

Fri, 19 Sep 2008 16:08:48 -0400

Cook's Illistrated Recipe, posted for safekeeping -- posted by I Cook Therefore I Am

Pot Roast

Fri, 03 Oct 2008 01:00:43 -0400

This is a great tasting pot roast with a slightly italian bent...not enough to be called italian, but the influence is there. There are no cream of something soups in it, and everything is fresh. It is like the pot roast your Mom made for Sunday dinner. -- posted by breezermom

Paprika Pork--Ideal for Children!

Wed, 08 Oct 2008 14:21:50 -0400

I used this recipe when weaning my two children to introduce them to different tastes and textures. I still make it for them today, as they absolutely love it, only now I don't have to mash it up for them! This also freezes really well, so ideal for those days when the little guys have you tearing your hair out! -- posted by Noo

Pork Fillet With Roasted Crushed Rosemary Potatoes and Balsamic

Wed, 08 Oct 2008 14:32:53 -0400

That's a bit of a mouthful of a title! But it's a dish which gives you a mouthful of flavours, so give it a go. You can replace the Serrano ham with parma, prosciutto or similar. Remember that all ovens vary, so you may have to adjust the times depending on yours. Depending on the size of your pork fillet, this will serve between 2 and 4. -- posted by Snowbunny Andorra

Lemon Oven Fries

Tue, 14 Oct 2008 14:35:36 -0400

Quick, easy and tasty. Fresh lemon juice makes a huge difference in quality! -- posted by DrGaellon

Roasted Beets N' Sweets

Tue, 28 Oct 2008 00:45:55 -0400

Adapted from a recipe by Drumnwrite at allrecipes.com. -- posted by DrGaellon

Roasted Potatoes and Corn With Prosciutto

Sun, 09 Nov 2008 20:33:57 -0500

In most homes this Thanksgiving season, it's the proud turkey that serves as the centerpiece of the holiday meal. But let's not forget the humble side dishes that help to make this memorable meal complete. Like this flavorful and fresh roasted vegetable dish that is sure to receive ooooh's and ahhhh's from your dinner guests. The little additons like the prosciutto, crushed red pepper and zesty Italian dressing give this roasted potatoe and corn side dish a healty helping of 'autumn-zing'. -- posted by Feast Your Eyes!

Oven Baked Chips / Potato Wedges

Wed, 19 Nov 2008 16:10:42 -0500

Very crispy can be cooked with or without the skins -- posted by Chef Marie #4

Cooking Light's Roasted-Garlic Mashed Potatoes

Tue, 02 Dec 2008 00:23:19 -0500

This recipe was in an email from the www.myrecipes.com website. A holiday table would be incomplete without mashed potatoes. This garlicky version boasts all of the savory richness of traditional recipes without adding extra fat and calories. The secret? Yukon Gold potatoes, which need little adornment thanks to their buttery flavor and creamy texture. -- posted by senseicheryl

Crispy Roast Potatoes

Sun, 11 Jan 2009 12:55:19 -0500

This recipe & the following description, notes & tips come from Australian Good Taste magazine - December 2007: "Brushing the potatoes with a mixture of olive oil and melted butter gives them a golden crust. They taste great sprinkled with sea salt. Notes & tips: * Time plan tip: You can make this recipe 2 1/2 hours ahead. Transfer to a heatproof serving dish, then fifteen minutes before serving, place the dish in the oven to reheat. * The trick to crispy potatoes is parboiling them in step 1. Make sure you choose potatoes that are about the same size - this ensures they cook evenly and makes for better presentation. If coliban potatoes are unavailable, use sebago or desiree potatoes instead. * Allow 30 minutes cooling time." -- posted by Rhiannon&Matt.gauci

Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper

Sun, 11 Jan 2009 13:00:55 -0500

An easy to throw together recipe that I made to accompany several meals over the Festive period this year. The trick for these roasted roots is to cook them en papillote (in a paper parcel) for the first 30 minutes - almost oven steaming them, before opening up the paper and allowing them to brown and go crunchy and crispy around the edges! Sprinkle them with sea salt, cayenne pepper and freshly ground black pepper before serving them in the paper on a flat plate. You can also make smaller individual parcels for full dining impact!! Use whatever root vegetables you have to hand. The vegetables listed in this recipe are the ones that I used for the last few times of cooking this dish, but I can see possibilities of many more veggies, especially when they are in season. You can reduce the fat content in this recipe by adding just a teaspoon of olive oil and putting the vegetables in a zip-lock bag with the oil, then give it all a good shake, I went FULL fat throughout Christmas and the New Year period! However, I think now the diet is back on the agenda, I will roast these the low fat way! -- posted by French Tart

Sweet Potato Gratin With Chile-Spiced Pecans

Wed, 14 Jan 2009 22:46:37 -0500

From Food & Wine, Nov 2008. The potato puree can be made ahead and refrigerated overnight, but bring it to room temperature before baking. The pecans can be stored in an airtight container for up to 3 days. -- posted by Renegade Chef

Lighter Whipped Candied Brandied Yams With Pecans

Mon, 26 Jan 2009 01:15:15 -0500

Entered for safe-keeping. From Evelyn Tribole's "More Healthier Homestyle Cooking." This version reduces the amount of brown sugar and brandy, uses egg whites in place of whole eggs, and eliminates butter in the yam mixture. Note that Splenda Brown Sugar Blend for Baking may be substituted for the brown sugar, but you will need only half as much. -- posted by KateL

Lighter Parmesan Spinach-Stuffed Potatoes With Vegan Variation

Tue, 27 Jan 2009 01:45:08 -0500

Entered for safe-keeping. From Evelyn Tribole's "More Healthier Homestyle Cooking." Calories, fat and cholesterol were reduced by eliminating the oil for cooking the spinach, using fat-free cottage cheese in place of full-fat cottage cheese, and eliminating the butter. Note (my addition), vegans can create a substitute for cream cheese by straining soy yogurt to make a soy cream cheese (pour freshly made soy yogurt into two layers of cheesecloth fitted into a strainer. Next, tie up the ends to form a bag and hang the bag over your sink or over a pot for a few hours. When it has stopped dripping and is spreadable) or by mashing a block of tofu with a fork and mixing in a few teaspoons of lemon juice. When time is tight, potatoes may be cooked in the microwave according to manufacturer's directions. -- posted by KateL

Boston Sausage Grinder (Or Submarine Sandwich)

Thu, 29 Jan 2009 23:34:19 -0500

Tasty, filling, and easy!!! Great football fare for those hungry boys (and girls)! Increase ingredient amounts for those Sunday afternoon crowds...just put out the sausage mixture and let everyone make their own grinders. Use a disposable roasting pan for easy clean-up. -- posted by Alan in SW Florida

Crunchy Baby Potatoes

Fri, 06 Feb 2009 15:14:31 -0500

Sweetheart dinner 2009 -- posted by CrinV

Simple Spicy and Sweet Oven Fries

Sat, 07 Mar 2009 02:24:09 -0500

Simple and addictive recipe from Bon Appetit. Great as an appetizer. Shichimi-togarashi is a Japanese seasoning (made from dried chiles, sesame seeds and seaweed) and can be found in the Asian aisle of some supermarkets. -- posted by sandginnyc

Country-Style Pot Roast

Mon, 16 Mar 2009 19:38:44 -0400

A true crowd pleaser! -- posted by Alley Barbie

Jacket Potatoes With Mushroom Ragu

Fri, 17 Apr 2009 17:17:48 -0400

Use whatever mushrooms you can get, but a mixture of cremini, shiitake and oyster is recommended. If you use vegetable broth, this is vegetarian; if you forgo the butter, it's even vegan. Adapted by Nick Kindlesperger (at Serious Eats) from a recipe in _Food and Wine_ -- posted by DrGaellon

Roasted Winter Root Vegetables

Wed, 22 Apr 2009 01:16:00 -0400

These vegetables are made extra yummy by roasting them. It emphasizes the sweetness of the vegetables, and cooking at a high heat seals in the flavor and carmelizes the vegetables. This is wonderful with ham! -- posted by breezermom

Rosemary Roast Chicken With Smothered Potatoes

Sun, 26 Apr 2009 21:32:47 -0400

The reason the potatoes are called smothered here is because they are roasted under the flattened chicken, where they absorb all its juices. Prep time assumes the chicken is already butterflied. This is easy and delicious hot, tepid or cold. From "The Supper Book", Marion Cunningham. -- posted by Elisabetta47

Salt & Vinegar Roasted Potatoes

Fri, 08 May 2009 14:21:05 -0400

Salt & vinegar chips are my favorite - I just wish I'd thought of this idea a long time ago! From Eating Well. -- posted by Sweet Jezebel

Roasted Chicken Legs With Potatoes and Kale

Mon, 18 May 2009 15:07:32 -0400

This is my favorite kind of food ... simple ingredients, simple preparation, total comfort flavor. Recipe is from Food and Wine. -- posted by Sweet Jezebel

Patatas Bravas

Mon, 15 Jun 2009 18:48:09 -0400

I found this recipe on www.spain-recipes.com and it was a hit with the family. It's not quite as I remember Patatas Bravas from our holiday in Spain but was close enough that I will make it again. -- posted by Jill Johnston

Lemon-Basil Potato Salad

Mon, 29 Jun 2009 00:47:26 -0400

This recipe makes a nice change from regular potato salad. The potatoes are roasted, tossed with a nice vinaigrette, then served over a bed of spinach. No mayo, so its picnic friendly. -- posted by breezermom

Roasted Garlic Vegetables

Wed, 01 Jul 2009 12:04:06 -0400

I love the taste of these vegetables. They are perfect with roast chicken. Total comfort food! :) -- posted by beckerd

Special Occasion Roasted Red Potatoes

Sun, 05 Jul 2009 12:55:22 -0400

This is your standard roasted red portato recipe but uses all natural ingredients and butter. It is beautiful, buttery, and wonderful. High on calories, so definately meant for special occasions -- posted by Chef #371785

Baked Sesame Potatoes

Tue, 22 Sep 2009 12:43:35 -0400

Here's a twist on the traditional baked potato from Chatelaine Food Express Quickies 2 -- posted by Dreamer in Ontario

Fiesta Eye of Round Roast

Tue, 13 Oct 2009 15:05:57 -0400

This roast beef recipe is from reynoldskitchens.com It is baked in an oven cooking bag, which makes quick and easy work of getting dinner on the table, and cleanup is a breeze. These cooking bags and the crockpot are my favorite methods for cooking roast beef. -- posted by Happy Hippie

Indian-Spiced Sweet Potato Steak Fries

Wed, 09 Dec 2009 17:17:57 -0500

Sweet potatoes cut in steak fry fashion are tossed with olive oil and Indian seasonings for a great side dish that beats candied yams any day -- healthwise and flavorwise. -- posted by GrandpaToot

Roasted Chicken With Potatoes and Spinach

Wed, 06 Jan 2010 10:28:05 -0500

On a cold day, nothing smells better than fresh herbs, onion and chicken baking in the oven. With the spinach stirred in, it's a one-dish meal. Recipe is from the Dallas Morning News. -- posted by Sweet Jezebel