|by Tobie Puttock|
Launch head chef at Jamie Oliver's Fifteen London, and now head chef at Fifteen, Melbourne, Australia, Tobie Puttock cooks ripper Italian food.
Tip: Try potato italian style for more results.
1 - 8 of 8 for roasted potato italian style
Cut potatoes in strips (kind of like French fries). Put in baking dish with oil and all seasonings. Gently toss all together. Bake, stirring ...
Shake flour in cooking bag, and place in roasting pan. Spread horseradish on both sides of beef (YES! the whole jar!) Place in bag, add salt and ...
Cut potatoes into quarters. Place in small roasting pan. Sprinkle the remaining ingredients over them. Add 1/4 cup oil. Roast 1 hour or until brown. Serves 2.
Trim excess fat from pot roast. In a ... seconds. Cook, uncovered, on high for 30 seconds more. Serve gravy with the meat and vegetables. Makes 8 servings.
1. Peel onions ... in oven and roast 45 to 50 ... until juices flow clearly when pierced. Turn pan occasionally while roasting so chicken browns evenly.
Marinate roast or chicken using ... overnight. Roast in oven at 350 degrees. After 20 minutes, add potatoes and carrots. Keep covered and cook until done.
Cut potatoes into ... butter, garlic salt, Italian seasoning, salt and ... approximately 2 hours. Stir occasionally during baking to mix seasonings. Serves 10-15.
Wash chicken well cleaning out inside as much as you can. Pat dry with paper towel and place in roasting pan. Sprinkle first 3 ingredients over and ...
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