6 large red potatoes rinsed, dried and cubed with skin on, about 1 1/2 pounds.If you are using small potatoes you want to ...

Add the potatoes, thyme, 1/2 teaspoon of the salt and the pepper. Toss well, and saute for 10 minutes. Transfer the potatoes to the prepared baking sheet, then roast for 15 minutes.

Makes 6 servings. 10 small red potatoes, scrubbed and quartered. 3 to 4 small sweet potatoes, peeled and quartered. 5 cloves garlic, in their skins ...

About 3/4 cup barbecue sauce, at room temperature. Preheat the oven to 400 degrees. Put the potatoes on a rimmed baking sheet lined with aluminum foil.

Toss potatoes on a baking sheet with a drizzle of olive oil, 1 teaspoon chopped rosemary and a pinch of salt and pepper. Roast in oven until tender and crisped, 20 to 25 minutes, tossing halfway ...

» RELATED: Not-Freezer-Bag Sweet Potato Fries But sides got a whole new lease on life chez moi with The Best Pan Roasted Potatoes. ... green beans, and yeah, I’ll say it, ...

Roasted Green Beans and Red Potatoes. The Diary of a Real Housewife. This roasted green beans and potatoes recipe is a side dish that is simple to make and one that your family is going to love.

Preparation. Step 1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Coat 2 heavy large rimmed baking sheets with nonstick spray.

I use medium-size potatoes — red or white boiling or Yukon golds — sliced thin, tossed with olive oil, salt and pepper, and roasted in a 425-degree oven until tender.

Add the green beans to the boiling water and cook until just tender, about 2 minutes. Scoop out with a sieve and run under cold water. Place on a clean kitchen towel and pat dry.

Add the potatoes, thyme, 1/2 teaspoon of the salt, and the pepper. Toss well and saute for 10 minutes. Transfer the potatoes to the prepared baking sheet, then roast for 15 minutes.