Spicy Oven Roasted Potatoes

Every good main dish deserves a yummy side dish, right? When you're running low on ideas, the humble potato always come through! Like this delicious side dish of spicy potatoes. They pair well with nearly anything! I love using Yukon Golds in this because they're so creamy but reds would work, too! Dial the heat up or down depending on your preference...but these are good any way you choose!

Spicy Oven Roasted Potatoes



10 small-medium Yukon Gold potatoes ~ washed and cut into bite sized chunks
2 tablespoon vegetable oil
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon sugar
14 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Preheat oven to 450 degrees.

In a large bowl, toss potatoes with oil.

In a small bowl, combine the seasonings.

Sprinkle mixture over oiled potatoes and toss to coat.

Spread potatoes into a roasting pan or a rimmed baking sheet.

Bake for 45 minutes, stirring a couple of times throughout cooking.

 
So let's get going!

 
Mix up your spice mixture. Easy-peasy.

 
Large dice your potatoes then toss 
with a little oil. Sprinkle with the 
spice mixture and toss.

 
Spread into a roasting pan. I love 
to use my Pampered Chef pan!

 
Roast away!!

 
Serve 'em up!

Oven Roasted Asparagus

You know...I was never a huge fan of asparagus until recently. The only way I'd ever had it was crunchy...and maybe that's why. I was like, meh. BUT! I discovered that if I roast it then I can make the tips a little crispy and it was perfect! This is an easy side to make however YOU want. Want it crunchy? Then don't cook it as long as the recipe calls for. But, if you're like me and like it a little crispy from being cooked longer, then here you go!

Oven Roasted Asparagus




(This recipe is for one bunch of asparagus, but you can do any amount.)

Preheat oven to 400 degrees.

1 bunch asparagus ~ trimmed and the stalks peeled
salt and pepper to taste
2 cloves garlic ~ minced
Olive oil

Spread trimmed asparagus onto a rimmed baking sheet.

Drizzle with olive oil....I used about 3 - 4 tablespoons
Sprinkle with salt and pepper
Sprinkle with minced garlic

Cook for 30 minutes or to desired doneness.

Here's all you need.

Trim and peel the asparagus.

Place on a rimmed baking sheet. 

Drizzle with olive oil and sprinkle 

with salt, pepper and minced garlic.

Bake!

This is so delicious!!! My new favorite!

Oven Roasted ~ Herb Crusted Chicken

This is one of the easiest things I make that my family loves. It's flavorful and homey. A true comfort dish. Try it with the "Not For the Faint of Heart Mashed Potatoes" you can find in the recipe line-up here or with the roasted veggies I've included with this recipe. Or try it with both!

Oven Roasted ~ 
Herb Crusted Chicken



6 chicken thighs – with skin
3 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried tarragon
1 stick butter – softened

Preheat oven to 400 degrees

In a small bowl, combine butter, salt and dried herbs. (This is called a compound butter.) Mix well. Place a small teaspoonful of butter mixture under the skin of each chicken thigh. Spread remaining butter mixture of the top of the thighs. Place chicken thighs in a 9 x 13 inch pan and bake for 45 minutes or until done and skin is crusty.

Roasted Veggies

2 zuchinni
2 yellow squash
1 red pepper
1 yellow pepper
1 green pepper
1 sweet or red onion

1 teaspoon each:
tarragon
oregano
sage
rosemary

Salt and pepper to taste

Chop all veggies into big chunks and put into a large pan. Sprinkle with herbs and salt and pepper then drizzle the whole thing with a few good glugs of olive oil. Roast at 400...along with the chicken..for about 45 minutes until veggies are tender. (When you put the raw veggies in the pan it will look like a lot, but remember...they will cook down.)

Bird legs!

Like buttah....

Spread the buttah under the skin....

...and on top, too!

Here's whatcha need for the veggies. 

You can change it up to your liking!

Looks like a lot, I know but this feeds 

my family of four with just a little leftover.

Honey Roasted Red Potatoes

As always, I'm on the hunt for a yummy side dish so it's always great when you discover flavor combinations that work. Who would have thought honey and potatoes, right? But believe me when I tell you...this WORKS! The honey gives an ever-so-slight sweetness to the potatoes that we really enjoyed. I used my Pampered Chef baking pan which I love, because it tends to give things like this a better roasted quality. Plus, I didn't have to use any cooking spray. Anyway...this little side dish was perfect! It's easy to increase the amounts to feed more than just three or four people, too! Love it!

Honey Roasted Red Potatoes




1 pound red potatoes, cut into chunks
2 sliced green onions
3 tablespoons butter, melted
1 tablespoon honey
1 pinch ground black pepper
1 teaspoon dry mustard
1/2 teaspoon salt

Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray.

Place potatoes in a single layer in prepared dish, and top with green onion.

In a small bowl, whisk together the melted butter, honey, mustard, salt and pepper.

Drizzle over potatoes and onions then stir to coat.

Bake for 45 minutes or until tender, stirring halfway through.

What you need.

Dice the potatoes and sprinkle 

with the sliced green onions.

Combine the melted butter, honey, 

ground mustard, salt and pepper.

Drizzle over the potatoes.

Then stir to coat.

Bake, stirring halfway through.

Here you go! So yummy!

Roasted Red Peppers

I went to the grocery store the other day to get some jarred roasted red peppers. Guess what? Nope. It wasn't to be. So frustrating!! Well....I showed THEM. I ran over to the produce department and got some red bell peppers so I could just do it myself. Here's how to make your own roasted red peppers to add to soups and casseroles.

Roasted Red Peppers



3 red bell peppers
2 tablespoon olive oil

Preheat your oven to 500 degrees. (Yes...I said 500 degrees.)

Place your whole peppers on a baking sheet and pop it in the oven for about 45 minutes to an hour.

After you see a nice black char on the peppers, turn them over to char the other side, of needed.

Cook for another 20 - 30 minutes, if needed

Remove peppers from the oven and immediately cover the pan with foil. Set aside for 30 minutes or until they're cool enough to handle.

Remove the stems and seeds. Remove seeds and and black peels.

Place peppers in a bowl, along with any juices in the pan.

Pour olive oil over peppers, toss to coat and cover with plastic wrap and place in the fridge.

These will last for up to two weeks in the fridge.

You can also char red peppers on your grill. Just follow the basic directions, making sure the peppers get charred on all sides. Then proceed with the rest of the instructions.

Here's all you need.

Place the peppers on a baking sheet.

Pop them in the oven until they're charred.

Then cover the pan with foil and allow to cool.

Then remove the seeds, stems and black peel.

Add the olive oil and place in a

storage container and pop in the fridge!