Best 14 Roasted New Potatoes Middle Eastern Style Recipes

ROASTED NEW POTATOES

Steps:

• In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.

ROASTED NEW RED POTATOES

Steps:

• Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
• Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

SPICY MIDDLE EASTERN ROASTED POTATOES {BATATA HARRA}

Steps:

• Heat oven to 450 degrees F. Wash and cut potatoes into 1 inch cubes. Bring a pot of salted water to a boil, add the potatoes and cook for three minutes. Drain in a colander. Return the pot to the stove over a low flame. Add potatoes back to the pot in two batches to cook off any remaining moisture, stirring so the potatoes don't stick. Transfer to a bowl.
• Combine the two oils, 1/2 teaspoon of harissa and ground pepper, and drizzle over the potatoes. Stir gently to coat the potatoes. Line a rimmed baking sheet with tin foil, spread the potatoes in a single layer. Put them in the oven to roast and, after 10 minutes, stir in the garlic, remaining 1/2 teaspoon of harissa, chili flakes, red bell pepper and half of the cilantro.
• Return to the oven for another 20 minutes, until the potatoes are tender and nicely browned. Stir once halfway through the cooking. Remove the potatoes from the oven and transfer to a large bowl. Stir in the lemon zest and lemon juice.
• Serve warm or at room temperature, adding the remaining cilantro just before serving.

MIDDLE EASTERN STYLE ROASTED POTATOES

Steps:

• Preheat oven to 425°F / 220°C and line a large baking sheet with parchment paper.
• In a small bowl, mix together the spices until well combined.
• In a large bowl, toss the potatoes with the olive oil and spice mix until potatoes are evenly coated (or you can do this directly on the baking sheet).
• Transfer the potatoes to the baking sheet and spread in an even layer without crowding them. Potatoes roast best if there is some space between them, otherwise they will steam.
• Transfer to the oven and roast for 30 to 35 minutes, or until potatoes are golden brown, stirring once halfway through cooking time.
• Before serving, toss with fresh herbs and re-season with salt and pepper, if needed. Serve with a lemon wedges for anyone who likes to add a little extra zing! Enjoy!

ROASTED NEW POTATOES, MIDDLE EASTERN STYLE

Steps:

• Preheat the oven to 425°F Wash the potatoes and cut any larger ones so the pieces are all roughly the same size.
• Put into an ovenproof dish and toss with the olive oil, garlic, salt and pepper. Roast for 30-40 minutes or until golden and brown, shaking the dish halfway through the cooking time.
• Sprinkle with lemon juice and cilantro, toss gently, and serve.

ROASTED NEW POTATOES

Steps:

• In a large bowl, coat potatoes with oil; sprinkle with oregano, salt and pepper.
• Spread out on a baking sheet and bake in a 375 degree preheated oven for 30 to 40 minutes until golden.

ROASTED NEW POTATOES AND ONIONS

Steps:

• Toss potatoes and onions in olive oil, bread crumbs and salt and pepper. Place potatoes and onions around lamb in roasting pan.

ZA'ATAR ROASTED POTATOES

Steps:

• Line a baking sheet with parchment paper.
• Combine potatoes and olive oil in a large bowl and mix well. Sprinkle potatoes with za'atar, salt, and pepper; toss to coat. Transfer potatoes to the prepared baking sheet.
• Set baking sheet on the lowest rack of a cold oven and heat the oven to 425 degrees F (220 degrees C). Roast until potatoes are golden brown and tender, 30 to 35 minutes, stirring halfway through.

LEMON-ROASTED NEW POTATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tip the potatoes into a large pan of boiling water, wait for the water to boil again, then cook for 5 mins. Drain, tip back into the pan and shake well to rough up the edges a little. Tip onto a baking tray, toss with the lemon zest, oil and some flaky sea salt, then roast for 30 mins until golden and crisp.

OVEN-ROASTED NEW POTATOES

Steps:

• Preheat oven to 350 degrees. Toss potatoes with oil, salt, and pepper in a large bowl until well coated. Put into a 9-by-13 metal baking dish. Roast, stirring occasionally, until tender, about 1 hour 15 minutes.

ROASTED NEW POTATOES

Steps:

• Preheat oven to 400 degrees. In a large roasting pan, toss potatoes with oil, and season with salt and pepper. Roast in oven until potatoes are tender when pierced with a fork, about 50 minutes.
• Line a serving bowl or platter with the herbs. Transfer hot potatoes to bowl on top of herbs, and serve.

HERB ROASTED NEW POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
• Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.

ROASTED NEW POTATOES WITH GARLIC AND TAMARIND

Steps:

• Heat oven to 425 degrees and place a rack in the top third of the oven.
• Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
• Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
• As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
• In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.

CRISPY ROASTED NEW POTATOES

Steps:

• Toss together first 4 ingredients.
• Arrange potatoes in an alumimum foil lined 15*10 inch jellyroll pan.
• Bake at 400 for 25 minutes.
• Stir together cheese and next 3 ingredients; mound evenly onto potatoes, and bake 20 more minutes.