Best 4 Chef John Folses Herb Roasted Potatoes Recipes

Are you searching for a flavorful and delightful side dish recipe that complements your main course? Look no further than Chef John Folse's Herb Roasted Potatoes. This dish features crispy, golden brown potatoes infused with a medley of aromatic herbs, creating a vibrant and savory culinary experience. Discover the secrets behind achieving perfectly roasted potatoes, with step-by-step instructions and tips for selecting the right potatoes and seasonings. Prepare to tantalize your taste buds and elevate your next meal with this delectable recipe from the renowned Chef John Folse.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S TWICE-BAKED POTATOES

Chef John's Twice-Baked Potatoes image

When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes

Time 2h

Yield 4

Number Of Ingredients 11

Ingredients

4 large russet potatoes
2 teaspoons vegetable oil
3 tablespoons butter
1 tablespoon minced green onion
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ cup shredded white Cheddar cheese
½ cup heavy cream
1 egg yolk
1 tablespoon butter, melted
1 teaspoon paprika

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Rub potatoes with vegetable oil and place on the prepared baking sheet.
Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.

Nutrition Facts : Calories 581.1 calories, Carbohydrate 66.1 g, Cholesterol 137.3 mg, Fat 31 g, Fiber 8.4 g, Protein 12.5 g, SaturatedFat 17.9 g, Sodium 205.3 mg, Sugar 3 g

CHEF JOHN'S ROASTED BRUSSELS SPROUTS

Chef John's Roasted Brussels Sprouts image

This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.

Provided by Chef John

Categories Side Dish Vegetables Onion

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound Brussels sprouts, trimmed and halved lengthwise
½ pound cipollini onions, stem and root ends trimmed
2 tablespoons butter
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.8 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 70.1 mg, Sugar 5.8 g

CHEF JOHN FOLSE'S HERB ROASTED POTATOES

Chef John Folse's Herb Roasted Potatoes image

I bought a new Lodge cast iron pizza pan and this recipe and several others were included in the packaging. These potatoes are flavorful and delicious hot or cold. Great as a side with grilled meats.

Provided by PsychRN

Categories Low Protein

Time 57m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs new potatoes, quartered
1/2 cup red bell pepper, sliced
1/2 cup yellow bell pepper, sliced
2 tablespoons fresh thyme, chopped
1/2 cup onion, sliced
2 tablespoons fresh rosemary, chopped
2 tablespoons garlic, minced
2 teaspoons creole seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 cup olive oil
1/4 cup butter, melted
2 tablespoons red wine vinegar

Steps:

Place quartered potatoes in a large zip lock bag.
Add onions, peppers, garlic and herbs.
Pour in oil, butter and vinegar.
Season with the salt, black pepper and Creole seasoning.
Seal the bag and shake vigorously to coat the potatoes.
Place the contents of the bag onto a large pan, preferably cast iron.
Roast in a 400 degree oven approximately 45 minutes to 1 hour, until potatoes are tender and golden brown.
Stir occasionally during the cooking process.

Nutrition Facts : Calories 284.1, Fat 17, SaturatedFat 6.2, Cholesterol 20.3, Sodium 466.8, Carbohydrate 30.7, Fiber 4.3, Sugar 2.3, Protein 3.8

HERB ROASTED POTATOES

Herb Roasted Potatoes image

Make and share this Herb Roasted Potatoes recipe from Food.com.

Provided by LARavenscroft

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs new potatoes, medium sized cut in 1/2-inch wedges
2 tablespoons oil
2 garlic cloves, minced
1 teaspoon coarse salt
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper

Steps:

Preheat oven to 425 degrees.
Place potatoes in a large bowl and toss with oil.
Combine all spices in a small bowl.
Sprinkle spices over potatoes and toss to coat.
Spread potatoes evenly on a foil-lined shallow baking pan coated with cooking spray.
Bake 25 to 30 minutes or until tender.

Nutrition Facts : Calories 240.3, Fat 7.2, SaturatedFat 1, Sodium 596.4, Carbohydrate 40.6, Fiber 5.2, Sugar 1.8, Protein 4.8

Tips:

Choose the right potatoes: Yukon Gold or red potatoes are good choices for roasting.
Cut the potatoes evenly: This will help them cook evenly.
Toss the potatoes with oil and seasonings: This will help them brown and crisp.
Roast the potatoes at a high temperature: This will help them get crispy on the outside and fluffy on the inside.
Don't overcrowd the pan: This will prevent the potatoes from cooking evenly.
Roast the potatoes until they are golden brown and tender: This should take about 20-30 minutes.
Serve the potatoes immediately: They are best when they are hot and crispy.

Conclusion:

Chef John Folse's herb roasted potatoes are a delicious and easy side dish that can be served with a variety of meals. They are crispy on the outside, fluffy on the inside, and full of flavor. Whether you are making them for a weeknight dinner or a special occasion, these potatoes are sure to be a hit.