5 Star Roasted Potatoes ❤️
These perfectly roasted potatoes are crispy on the outside and soft and fluffy on the inside, and they are by far the best out there. I par boil them first for about 12 minutes, then I roast them because they will take less time and because they won’t be dry and tough. I season them with lemon pepper, olive oil and seasoned salt first then I roast them for about 28 minutes flipping once, then I toss them with olive oil, freshly minced garlic and finely chopped rosemary and roast them for the last 2 minutes this way they will be crunchy from the outside and soft and fluffy from the inside. Don’t let anyone tell you the garlic won’t bun if roasted longer, because it will. These are delicious as a side dish anytime of the year, and also perfect when you want to switch from mashed potatoes. I hope you give them a try. ❤️
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INGREDIENTS _____________
2 lbs. petite red potatoes
1 tsp Kosher salt for boiling (you decide amount)
1 Tbsp fresh chopped Rosemary (or dry)
5 medium garlic cloves (minced)
2 Tbsp Olive oil (for mixture)
1 Tbsp Olive oil for seasoning
1 1/2 tsp lemon pepper or (as needed)
1 1/2 tsp Seasoned salt (i used Season All)
Salt if needed
Chopped parsley for garnish
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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Sheet Pan Pork Tenderloin And Potatoes
Sheet Pan Pork Tenderloin and Potatoes is a fabulous sheet pan recipe you’ll want to make over and over. Coming together in just 35 short minutes, once you make this, you’ll wonder why this hasn’t been your go-to dinner all along.
Roasted Boneless PORK LOIN & NEW POTATOES Recipe | DIY Easy Demonstration
Roasted PORK LOIN WITH POTATOES!! Easy to prepare, yet so delicious!! Bake like a pro!! You'll amaze yourself and everyone else, too!! Recipe below...
ROASTED PORK LOIN WITH POTATOES
Preheat oven to 425 degrees F.
3-1/2 Pound Boneless Pork Loin
2 tablespoons olive oil
2-3 garlic cloves, peeled & sliced in half
1-2 teaspoons freshly cracked black pepper
1-3 teaspoons kosher or coarse salt
1-2 Pounds New Potatoes (any potato will do), rinsed & cut in half
1. Add 1 tablespoon of olive oil over the PORK LOIN. Rub into meat. Sprinkle with salt and pepper evenly.
2. Using a paring knife make random cuts into PORK LOIN to add garlic cloves.
3. Add PORK LOIN to a baking dish with sides. Bake for 1 hour and 45 minutes or until internal thermometer reaches 145 degrees F. or 62 degrees C.
4. During the last five minutes before 1 hour of baking time is up on the PORLK LOIN prepare potatoes. Cut potatoes in half. Add to a large mixing bowl with olive oil, salt, and pepper. Toss potatoes until well coated.
5. Add potatoes around the PORT LOIN. Continue baking for an additional 30 to 45 minutes or until potatoes are tender.
6. Remove from oven. Let rest 10 minutes before slicing ROASTED PORK LOIN!!
7. Sever immediately!!
TIPS: Store leftovers in an airtight container in the refrigerator up to 2 days.
~~~ENJOY your ROASTED PORK LOIN WITH POTATOES~~~
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Baked Pork Tenderloin with Potatoes and Gravy
Got one hour and one pan? Good, because this baked pork tenderloin with potatoes and gravy could easily be your next delicious dinner! All you need is a skillet, a few pantry ingredients, and 60 minutes to serve up this buttery, garlicky, tender pork and potatoes meal!
These Are The Best Roasted Potatoes In The World | Epicurious 101
Professional chef and culinary instructor Frank Proto returns, this time demonstrating how with a little know-how and a couple of extra steps, you can make the best roasted potatoes you've ever had.
Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: JC Scruggs
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Roasted Potatoes 101
0:23 Chapter One - Prep Potatoes
2:05 Chapter Two - Parboil
3:48 Chapter Three - Frying
6:00 Chapter Four - Roasting
7:50 Time To Taste
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Recipe: Herb Roasted Pork Loin and Potatoes
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The best recipes of your day: easy to prepare
INGREDIENTS:
6 medium potatoes, peeled and quartered
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 1/2 teaspoons chopped fresh chives
salt and pepper to taste
1 (4 pound) boneless pork loin roast
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.