|The Great Potato Book|
|by Thomas Hughes|
Discusses many aspects of the nutritious, delicious, versatile potato--its history, usefulness, and folklore, with games, jokes, and rhymes.
1 - 10 of 71 for roasted quartered potatoes
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Preheat oven to 350°F. Quarter potatoes with the skin ... side dish for a variety of meals! I hope you enjoy my recipe! And let me know what you think!
In a large ... together well the potatoes, the oil, ... the garlic and roast the potatoes in ... Add the parsley and toss the mixture well. Serves 8 to 10.
In a large ... together well the potatoes, the oil, ... the garlic and roast the potatoes in ... tender and golden. Add the parsley and toss mixture well.
Preheat oven to 400°F. Place potatoes in a non ... stick, loosen them up with a study spatula. Season with more Parmesan cheese 3-5 minutes before serving.
Heat oven to 425 F. Place potatoes on 15 x ... pepper in large bowl. Add potatoes; mix lightly. Serve warm or chilled. Makes 6 servings. Serving Size: 6.
Peel sweet potatoes and cut into ... peanut butter and 1/4 cup hot water until smooth; stir into stew, heat through. Sprinkle with peanuts. Makes 8 servings.
1. In 1 quart casserole, cook potatoes, 1/4 cup ... bowl, whisk: 2 tbsp. red wine vinegar 1 tbsp. mustard 1 tsp. minced parsley 1/2 tsp. salt 1 onion, minced
Cut slits in ... sides. Remove from top of stove. Arrange vegetables around the browned veal, add water, cover and roast in 300°F oven for 2 1/2 to 3 hours.
Preheat oven to ... baking dish. Add potatoes and turn to coat with oil. Bake until tender and browned, 30 to 35 minutes. Sprinkle with parsley. Serves 6.
Preheat oven to ... all ingredients, except potatoes. Add potatoes ... servings. Doubles nicely for a large group. Can be made earlier in day and reheated.
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