Roasted Potatoes Recipe Blog

Roasted potatoes are great for salmon, chicken and veal. The potato is the best lightly lukewarm. ingredients 1 kg of delicacy potatoes Marinade 2 tablespoons balsamic vinegar , dark 1 tbsp olive oil , fruity 1 tbsp honey , liquid 1 st garlic clove (s) , finely grated 0.5 tbsp fling salt 1 st black pepper , from mill Accessories 0.5 dl chives , finely chopped 0.5 dl red onion (s) , finely chopped sea ​​salt cooking 1. Set the oven to about 200 degrees. 2. Mix balsamic vinegar, olive oil, honey, grated garlic, cereal and black pepper to a smooth marinade. 3. Place the potato with an even layer in a wide ovenproof mold. Pour over the marinade and mix well with the potato. 4. Roast the potatoes for about 40-45 minutes or until soft in the middle. Stir about 2-3 times sometimes. 5. Place in a bowl, sprinkle with some flak salt, chives and red onion before serving.

Introduction and preparation Potato in oven, roast potato or split potato. Potato becomes super tasty when you fry (roast) it in the oven. A good potato accessory for most things, both meat and fish, grilled or stew. Choose a good solid variety preferably organically grown. Ukama, Asterix, delicacy or fresh potatoes are good to roast in the oven. You do not need to peel potatoes with fine peel - just rinse, scrub a little and possibly. cut away ugly parts. One variant is toasting sliced ​​potatoes . With extra vegetables: I usually add chopped red onion or yellow onion, some rough cut carrots (just need rinsing). Good is also diced root celery. Leeks in large chunks are also good in. Whole garlic I usually also throw in - then squeeze out the garlic which becomes wonderfully good, creamy and dandruff. 4 servings of potatoes baked in the oven Preparation: 10 min Cooking: 30 min Ready in: 40 min ingredients 800 grams of potatoes of solid variety ex. Ukama...

Perfect accessory for meat, fish and chicken I have a new favorite accessory that has slipped into both one and the other right. Namely these roasted potato coins with oil and herbs. It is simply sliced ​​potatoes that cook in the oven together with oil and herbs. The benefits? Yes, it is very easy to cook and fits everything from chicken and fish to meat and vegetarian. All you have to do is to slice the potatoes, roll over the oil, season and place the plate in the oven. Then it takes care of itself. Super smooth and good! I usually remove the plate after half the time and turn around the contents so that they become an even oven. Personally, I think these potato slices are better than split potatoes, or at least a nice way to vary the old regular potato slices in the oven. Here you will find more good recipes with potatoes. Potatoes baked in a different way If you want to vary everything, you can change the potato to another variety. For example, almond potatoes give a d...

Potatoes and carrots roasted in the oven are delicious! An accessory suitable for many dishes. For example, meat, chicken, meat dishes etc. Potato facts: Potatoes should be cooked on high heat. If cooked in low heat, but for a long time it can become a hard core in the middle of the potato. The temperature 50-60 degrees must be passed quickly in order for the core of the potato to become soft. If heated too slowly, it stays hard inside. Tip! Squeeze 1–2 garlic cloves and mix with the oil before rolling over the potato. Super Happy! 1 plate 10 potatoes (or desired number to fit on the plate) 5 carrots 2 tbsp rapeseed oil salt or flake salt a few sprigs of fresh basil DO THIS 1. Set oven to 250 degrees. Wash the potatoes and peel the carrots (and the potatoes if needed). 2. Cut the potatoes and carrots into chunks. Place them on a plate. Stir in oil and mix. Sprinkle with salt. 3. Cut or cut basil leaves into pieces. Sprinkle them over the potatoes and carrot...

Roast potato with a vinaigrette of sun-dried tomatoes, sardines and tapenade. An excellent accessory for meat and chicken INGREDIENTS PORTIONS 4 1 kg solid potato halved with peel 2-3 tbsp Extra virgin olive oil Classico salt black pepper Vinaigrette 3 tablespoons Red wine vinegar 3 tablespoons Extra virgin olive oil Classico 2 tablespoons Tapenade olives and capers 3 Sun-dried tomatoes shredded 4-6 Sardels roughly chopped 1/2 shredded shell lemon 2 tablespoons chopped parsley salt black pepper DO THIS Set oven to 225 ° C. Turn the potatoes into olive oil in an ovenproof form or on a plate. Salt and pepper. Fry soft and golden brown in the oven, about 25 minutes. Whisk together vinegar and oil to the vinegar dish in a bowl. Stir in remaining ingredients and season with salt and pepper. Pour the vinaigrette over the roasted potato and serve immediately.