Roasted Potatoes Recipe

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Roasted Potatoes Recipe

Roasted Rosemary Red Skinned Idaho® Potatoes

Crispy and nicely browned on the outside, tender on the inside, roasted potatoes are always a crowd-pleaser. This side-dish is an easy addition to your holiday menu.

Ingredients:

  • Cooking spray
  • 6 medium red-skinned Idaho potatoes (about 2 1/2 pounds), scrubbed
  • 3 tablespoons olive oil
  • 2 tablespoons dried rosemary, crushed
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • Optional: 1 tablespoon grated Parmesan cheese

Directions:

  1. Preheat the oven to 450°F. Cut scrubbed potatoes in quarters lengthwise, then into 1 1/2-inch chunks. Place potato chunks into a gallon-sized, zip-top plastic bag.
  2. To the bag, add the remaining ingredients (except for Parmesan). Close bag and shake to coat potatoes with the seasonings and oil. Coat a large baking sheet with cooking spray. Pour potatoes onto the baking sheet.
  3. Bake potatoes for 15 minutes, then remove them from the oven and flip and stir them with a metal spatula. Return them to the oven for another 10 minutes, then repeat the flipping and stirring. Return them to the oven for a final 10 minutes of cooking and browning. Remove from oven, sprinkle with Parmesan cheese if desired, and serve immediately.

Estimated Nutritional Analysis per Serving: Approximate nutritional analysis per serving: 272 calories, 0 mg cholesterol, 256 mg sodium, 4.5 g protein, 7 g fat, 49 g carbohydrates

Yield: Serves 6

Roasted potatoes recipe and photo courtesy of the Idaho Potato Commission.

Roasted Potato Wedges

Roasted Potatoes Recipe

Here is a roasted potatoes recipe combining the ease of oven baking with the appeal of roasted potato wedges. Just one of many variations on a roasted potato recipe!

Curry Roasted Idaho® Potato Wedges with Raita

Ingredients:

  • 8 large Idaho® potatoes (about 4 pounds), well scrubbed, cut into eighths lengthwise
  • 1/3 cup olive oil
  • 3 - 4 tablespoons curry powder
  • cooking spray
  • salt and pepper, if desired
  • Raita (Yogurt Mint Dipping Sauce)
  • 2 cups plain yogurt (non-fat or regular)
  • 1 large cucumber, peeled, seeded and grated
  • 1 cup finely chopped fresh mint
  • 2 tablespoons orange marmalade
  • 1/2 teaspoon roasted cumin seeds (optional)*
  • 1/2 to 1 teaspoon salt (optional)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon black pepper (optional)
  • 1/2 teaspoon minced garlic (optional)

Directions:

  1. Preheat oven to 450° F. Spray two large baking trays with cooking spray.
  2. In a large (gallon-sized) plastic baggie, pour about half olive oil and combine with half the curry powder. Add half the potato wedges to baggie, close tightly and toss to coat potatoes; repeat with remaining oil, curry powder and potatoes.
  3. Arrange coated potatoes skin side down on the tray. Sprinkle with salt and pepper, if desired. Bake potatoes for 1 hour or until well browned and crisp; switching trays (moving lower tray to upper position) after 30 minutes. Serve hot or at room temperature with raita.

Directions for Raita (Yogurt Mint Dipping Sauce)

  1. In a medium mixing bowl, whisk yogurt until creamy; stir in grated cucumber, mint, marmalade and cumin seeds, if using.
  2. Taste sauce, then add any or all of the optional seasonings, as desired. Transfer sauce to a serving bowl, cover with plastic wrap and refrigerate until needed. Stir before serving. (Raita can be prepared one day before serving.)

Yield: 10 Servings


Roasted Potatoes Recipe Related Links:

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