Preheat oven to 450 degrees F. Toss potatoes and ingredients on a rimmed baking sheet and place in the oven. Roast potatoes for 20 to 25 minutes, until fork tender. Toss once while roasting for even cooking.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-16 09:44:252013-07-16 09:44:25Rosemary Roasted Red Potatoes
From BetterWithReds.com, this roasted red potato recipes make a nice side dish to almost any meal.
INGREDIENTS
2 lbs. red potatoes, washed, unpeeled, and sliced ¼” thick
4 T. unsalted butter, divided
2 T. olive oil
1 tsp. kosher salt
½ tsp. freshly ground black pepper
3 large garlic cloves, chopped
1 T. chopped fresh thyme leaves
¼ c. shredded Parmesan
additional salt and pepper to finish the dish, if desired
DIRECTIONS
Preheat oven to 400°. Spread out the potato slices in a large rimmed baking pan. In a small bowl, melt 1 tablespoon of the butter in microwave. Stir olive oil into the butter and then drizzle over potatoes. Toss to coat and then spread the potatoes out evenly in the pan. Season with salt and pepper. Roast in the oven until golden, about 35 min. total, flipping the potatoes half way. While the potatoes are roasting, in a small skillet over medium heat, melt the remaining 3 tablespoons of butter. Add the garlic and cook until softened and very fragrant but not too brown. Remove pan from heat. Transfer half of the roasted potatoes to a serving dish and drizzle with half of the garlic butter mixture. Sprinkle with half of the thyme. Add the remaining potatoes, followed by the remaining garlic butter mixture and thyme. Sprinkle with Parmesan, adding more salt and pepper, if desired. Serve hot.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-16 09:43:232013-07-16 09:43:23Roasted Red Potatoes with Garlic Butter and Thyme
Be sure to use a ripe peach in this tart, refreshing spin on the classic Caipirinha. Adapted from SeriousEats and Back 40 West in NYC.
INGREDIENTS
1 half very ripe peach
3/4 ounce freshly squeezed juice from 1 to 2 limes
1 teaspoon sugar
2 1/4 ounces cachaça
1/2 lime, cut in 4 wedges
DIRECTIONS
Slice peach in quarters and place in cocktail
shaker. Add lime juice and sugar, muddle well. Add cachaça and lime wedges,
fill shaker with ice and shake until very cold, about 15 seconds. Pour
unstrained into a rocks glass
Frozen Peach Margarita
INGREDIENTS
16 oz. peaches, sliced
3/4 cup tequila
1/4 cup triple sec
1/4 cup fresh lime juice (3 limes)
1/4 cup sugar
1-2 cups ice cubes
DIRECTIONS
In a blender, combine frozen sliced peaches, tequila, triple sec, fresh lime juice, sugar, and ice cubes. Puree until smooth (stop blender and stir if necessary) and serve immediately.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-08 21:46:522013-07-08 21:47:11Peacah Caipirinha and Frozen Peach Margarita
Rosemary Roasted Red Potatoes
Rosemary Roasted Red Potatoes
INGREDIENTS
DIRECTIONS
Preheat oven to 450 degrees F. Toss potatoes and ingredients on a rimmed baking sheet and place in the oven. Roast potatoes for 20 to 25 minutes, until fork tender. Toss once while roasting for even cooking.
[print-me target=”.post-content”]
Roasted Red Potatoes with Garlic Butter and Thyme
Roasted Red Potatoes with Garlic Butter and Thyme
From BetterWithReds.com, this roasted red potato recipes make a nice side dish to almost any meal.
INGREDIENTS
DIRECTIONS
Preheat oven to 400°. Spread out the potato slices in a large rimmed baking pan. In a small bowl, melt 1 tablespoon of the butter in microwave. Stir olive oil into the butter and then drizzle over potatoes. Toss to coat and then spread the potatoes out evenly in the pan. Season with salt and pepper. Roast in the oven until golden, about 35 min. total, flipping the potatoes half way. While the potatoes are roasting, in a small skillet over medium heat, melt the remaining 3 tablespoons of butter. Add the garlic and cook until softened and very fragrant but not too brown. Remove pan from heat. Transfer half of the roasted potatoes to a serving dish and drizzle with half of the garlic butter mixture. Sprinkle with half of the thyme. Add the remaining potatoes, followed by the remaining garlic butter mixture and thyme. Sprinkle with Parmesan, adding more salt and pepper, if desired. Serve hot.
[print-me target=”.post-content”]
Peacah Caipirinha and Frozen Peach Margarita
Peach Caipirinha
Be sure to use a ripe peach in this tart, refreshing spin on the classic Caipirinha. Adapted from SeriousEats and Back 40 West in NYC.
INGREDIENTS
DIRECTIONS
Slice peach in quarters and place in cocktail
shaker. Add lime juice and sugar, muddle well. Add cachaça and lime wedges,
fill shaker with ice and shake until very cold, about 15 seconds. Pour
unstrained into a rocks glass
Frozen Peach Margarita
INGREDIENTS
DIRECTIONS
In a blender, combine frozen sliced peaches, tequila, triple sec, fresh lime juice, sugar, and ice cubes. Puree until smooth (stop blender and stir if necessary) and serve immediately.
[print-me target=”.post-content”]