Perfectly Roasted Potatoes at Home With/ Without Oven
Make Perfectly Roasted Potatoes at Home With/ Without Oven
Roasted potatoes are basically well cooked/baked potatoes which have a crispy outside and a fluffy inside. Roasted potatoes are normally served as a side dish and you can serve them with butter, cheese or sour cream.
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Today We're Making The Perfect Crispy Roasted Potatoes
The Perfect Crispy Roasted Potatoes ???????? Ramadan Series: Episode 6:)
Recipe:
*I’m using a whole bag of potatoes, if you’re using less - lower the amount of each seasoning & adjust as you’d like)
- 1 bag Baby potatoes
- 1 cup olive oil
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp onion powder
- fresh or dried parsley (amount is up to you)
- 1 tbsp oregano
- minced garlic (amount is up to you)
- dash of cayenne
- extra garlic powder (optional)
- Cut& wash your potatoes & add to a pot of water, add a hefty pinch of salt (optional), and boil until fork tender
- Once your potatoes are ready, toss together with your oil & seasonings and add them to a prepared baking sheet & top with kosher salt
- Bake at 400°f for 30 min, take out of the oven, toss , then put them back in for another 30 min
Top with parsley and more kosher salt if you’d like :)
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MUST try Breakfast Loaded BAKED POTATO
Taking a full breakfast and stuffing it into a baked potato has never tasted so damn good! In this meal prep video, we're taking eggs, potato, bacon and cheese and putting together for an easy breakfast. No more excuses cause who doesn't love a loaded baked potato?!
Let's get cooking!
BEST ROASTED POTATOES | how to make oven roasted potatoes
These are the very BEST roasted potatoes! Learn how to make oven-roasted potatoes that your whole family will love. This easy recipe calls for baby potatoes, avocado oil, salt, and pepper with the option of adding fresh garlic and herbs if you want to elevate your potatoes for the holidays.
I love serving these with breakfast, lunch, and dinner. They make a great everyday substitute for french fries and could not be any easier to make.
PRINT RECIPE HERE:
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TIMESTAMPS:
0:00 Intro
0:35 Choosing Potatoes
0:54 Preparing Potatoes
1:38 Seasoning Potatoes
2:42 Preparing the Sheet Pan
2:58 Roast the Potatoes
3:21 Enjoy
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ROASTED POTATOES RECIPE
2 pounds baby potatoes I recommend Yukon Gold
2 tablespoon avocado oil
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
*optional: a handful of garlic cloves still in their skin, a few springs of fresh thyme and/or rosemary
Preheat oven to 425ºF. Rinse and scrub potatoes under cold water, and pat dry. Cut the potatoes into quarters or in half, depending on size. Transfer the potatoes to a large bowl and season with avocado oil, pepper, and garlic powder, and toss to coat (do not add the salt yet!). If desired, toss in 6-8 unpeeled cloves of garlic and a few sprigs of fresh thyme and/or rosemary.
Arrange the potatoes, cut side down, on a rimmed baking sheet coated with cooking spray. Roast for 20 minutes or until the bottoms are brown and crispy. Turn the potatoes with a spatula and continue roasting for another 10-20 minutes (until crispy on the outside and creamy and soft on the inside).
Sprinkle salt over the top, serve and enjoy!
NOTES
Leftover potatoes: These potatoes are best enjoyed immediately. Over time, they start to lose texture and flavor. If you do have leftovers, let them cool to room temperature and then store them in an airtight container in the fridge for 3 to 5 days.
Reheating potatoes: Re-bake the potatoes until they’re firm and crisp. Spread the potatoes on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until crispy. I wouldn’t recommend the microwave as it tends to make the potatoes even softer.
NUTRITION
Serving: 0.5cup | Calories: 159kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 203mg | Potassium: 641mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 1mg
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#roastedpotatoes #ovenroastedpotatoes #easypotatorecipe
Roasted Potatoes
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Baked Potato Omelette - Today's Breakfast
Our baked potato omelet is a simple and delicious recipe that uses only a few steps and ingredients. The ingredients, as always, can be as simple or as complex as you would like. For example, we use three medium size white potatoes, two eggs, some olive oil, salt, pepper, and a slice of chopped, cooked ham, 1/4 cup of chopped red onion, some basil, and garlic powder. It’s simply doesn’t get much easier. But you can add additional ingredients if you like. In example, a bit of milk would not go amiss.
The process of making this involves pouring some oil over the potatoes so they don't dry out too fast, and placing them in a 170°C 350°F preheated oven for about 45 minutes or until they are fork tender. I always cheat and do the potatoes the night before and place them in the fridge which makes the whole process a lot easier for breakfast the next morning. The meat from the potatoes is then mixed with the egg, salt, pepper, cooked ham, red onion, basil, and garlic. It is whisked and poured back into the potato bowl as I call it.
You might have some mixture left over for a regular omelet the following morning. Some cheddar cheese is then sprinkled over the top, you can use mozzarella if you wish, and they are placed back in the oven, at the same temperature, for about 10 minutes until the cheese melts and the egg sets.
Watch the video, give it a try, let us know what you think Of course, enjoy your baked potato omelet.
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