Sentences with phrase «to toss potatoes»

Then toss the potatoes with the salt and olive oil.

Toss potatoes in olive oil, lemon juice, oregano, and salt and pepper and spread out evenly on a sheet pan with edges or a large casserole dish.

Toss potato wedges in oil and cover with seasoning mixture.

Toss the potatoes around, and roast in the oven for 10 - 20 minutes, occasionally tossing them.

Arrange the salad by spreading out the salad leaves in a large bowl or on a large plate, then gently tossing the potato chunks throughout.

Then grab a bowl or plastic bag and toss the potato slices with about 1 tbsp of vegetable oil, or until each slice is coated.

I highly recommend it but would suggest simply tossing the potatoes with the oil directly in the baking dish for one less dirty dish.

Toss the potatoes into a Dutch oven along with a 16 ounce bag of frozen mixed veggies.

Just toss potatoes with oil and seasonings, then roast until browned and tender.

Toss the potatoes once or twice to prevent them from sticking.

Gently toss potatoes until they are coated, this needs to be done while the potatoes are still hot otherwise the tahini will be too stiff to mix in.

Meanwhile, toss potatoes on a large rimmed baking sheet with 1 Tbsp.

Toss potato sticks with olive oil, salt and pepper to taste.

In a large bowl, toss potatoes in oil and place on the prepared sheet pan.

Toss potato wedges in 1/4 cup oil; add salt and pepper to taste.

Toss the potatoes around to get them coated with the oil (add some more oil if necessary) and layer them evenly on the baking sheet.

All you have to do is toss the potatoes with olive oil and the seasoning, and roast them (in the container) on the grill or in the oven.

Toss the potatoes into a Dutch oven along with the frozen mixed veggies.

In a medium bowl toss the potato wedges with the olive oil, a few big pinches of sea salt and five or six cranks of the pepper grinder.

Boil the carrots for about 15 minutes, or until the potatoes are fork tender but not too soft (as they will break and become mashed when tossing the potatoes with the dressing).

Preheat the oven to 425 F. Toss the potatoes in the oil and then spread them out on a rimmed baking sheet.

Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon juice.

Toss the potato chips and Oreos out of your pantry (you'll fill it with much tastier stuff in a few days!).

Drain well, pat dry, and toss the potato balls in salt and parsley flakes.

Then toss the potatoes with the celery, parsley and dressing, and serve with chive blossoms.

In a medium bowl toss potatoes with coconut oil, Italian seasoning, salt, garlic, and cayenne pepper.

Toss the potato slices in the sauce then transfer to a buttered 13x9x2 glass baking dish, spreading evenly.

Put the baking sheet in the hot oven for a few minutes; once the duck fat has melted, pull the baking sheet out of the oven and toss the potatoes around with a spatula or large spoon so they are all evenly coated with the duck fat.

When using leftover boiled or roasted potatoes, simply toss the potatoes in a mixture of turmeric, curry paste, onions, oil and black mustard seeds before popping in the oven for 20 minutes.

Add olive oil, melted bacon fat, salt, pepper, and paprika.Using your hands gently toss the potatoes and oil mix until well blended.

Preheat oven to 400 degrees F. Toss potatoes, onion, oil and salt together in a mixing bowl.

I tend to take the easy way here, so I just toss some potatoes, carrots and onions in the roasting pan, add the chicken and sea salt, and then roast it at 350 for 90 minutes.

METHOD: Toss the potato wedges lightly in oil and Cajun seasoning.

You'll season the chicken with salt and pepper, lay the chicken out in a roasting pan, then toss some potatoes (and whatever other veggies you have hanging out in the fridge) with melted butter around the chicken.

Meanwhile, gently toss the potatoes in the pan with any pan drippings.

In a small mixing bowl toss potatoes with salt and 1 teaspoon grapeseed oil.

In a large roasting pan, toss the potatoes and garlic cloves in olive oil and season with salt and pepper.

Toss potatoes in mustard mixture.

In a bowl, toss potatoes with 1 tbsp (15 mL) olive oil, a pinch of salt and pepper.

How does one toss the potatoes lightly to coat while they are on the cooking sheet?

Toss the potatoes in a couple tablespoons of grape seed oil, salt, and pepper.

I tried to make them today by pouring the butter over and tossing the potatoes in it as directed, not lining the baking sheet with foil, and they got a little too crispy... But at least they got some caramelization on them.

Toss the potatoes with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp red pepper flakes, and pepper.

Toss the potatoes in the oil and spice mix.

Toss potatoes with 1/2 tsp olive oil and a sprinkle of salt and pepper.

Place in the oven for 30 - 35 minutes, tossing the potatoes with a metal spatula half way through.

Toss the potatoes with basil, olive oil, salt and pepper and lay out on the prepared baking tray.

I tossed the potatoes in oil, pepper, and salt but skipped that step with the onions - they were still delicious.

You may wish to toss the potatoes a couple of times during baking so that they cook evenly and don't stick to the sheet.