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Vegetables |
Main Dishes
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Fava Beans with Lamb & Rice |
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Spaghetti with Fava Beans |
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Melinda's Frittata |
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Roasted Fennel & Baby Red Potatoes |
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Roman Style Artichokes |
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Broccoli Cauliflower Casserole |
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Stuffed Acorn Squash |
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Roasted Winter Vegetables |
V |
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Broccoli Enchiladas |
V |
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Chili Beans |
E,*V |
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Easy Frittata |
V,*O |
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Mung Dal |
V,O |
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Marinated Roasted Vegetables |
V,O |
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Marinated Veggie Sandwich |
V |
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Beans with Sage |
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Spicy Roasted Potatoes |
V,O,E |
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Vegetable Rarebit |
V |
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Vegetable Bechamel Lasagna |
V |
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Vegetable Lasagna |
V; |
Side Dishes
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Sautéed Cherry Tomatoes |
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Roasted Baby Beets |
V |
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Asparagus with Orange Sauce |
V |
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Grilled Baby Bok Choy |
V |
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Roasted Butternut Squash |
V |
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Cauliflower Mash |
V |
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Lacinato Kale |
V |
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Baked Spinach |
V |
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Beets a la Marian |
V,O,E,Q |
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Boston Baked Beans |
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Dorothy Merman's Eggplant Casserole |
V |
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Kathy's Eggplant Casserole |
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Glazed Carrots |
V |
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Kathy's Scalloped Potatoes |
V,E |
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Mushrooms Au Gratin |
V |
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Potatoes Au Gratin |
V |
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Baked Beans |
E,Q |
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Roasted Asparagus |
V,E |
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Roasted Potatoes |
V,E |
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Sautéd Cabbage |
V,E |
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Sautéd Cabbage & Pears |
V,E |
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Spinach Mousse on Roasted Tomatoes |
V |
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Summer Green Beans |
V,E,Q |
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Zucchini |
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Summer Zucchini Recipes
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Zucchini, Lamb & Feta Casserole |
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Turkey Zucchini Chili |
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Zucchini Linguica Skillet |
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Zucchini Shells |
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Zucchini |
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Zucchini Sauté |
V |
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Baked Zucchini |
V |
Other
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Porcini Marinara Sauce |
V,O |
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Vegetarian Gravy |
V,O |
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Easy Beans |
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Spicy Roasted Potatoes
Contributed by: Melinda
This is so flavorful, it makes a nice vegetarian main course. It is also a delicious accompaniment to Roast Turkey. I use Earth Balance Buttery Sticks or Spread Soybean margarine. If dairy isn't a problem, you could
use Butter. I use about 1 1/2 tsp pepper flakes which is quite spicy.
2 small yukon gold potatoes
1 medium garnet yam
2 medium sweet potatoes
Olive Oil
Soybean Margarine
Peeled & minced fresh ginger
Garlic, lightly crushed
Hot red pepper flakes
Salt & Pepper
- Heat oil and add margarine, minced ginger, garlic and hot pepper flakes.
- Allow to simmer while preparing potatoes.
- Peel & cube potatoes. I cut them into approx. 1 1/2 inch pieces.
- Pour the seasoned oil mixture over the potatoes and add salt & pepper.
- Mix well to coat the potatoes thoroughly.
- Roast in a hot oven (375 - 400) until caramalized on the outside and
the yukon gold & sweet potatoes are very tender. Approx 30 - 50 minutes.
The yams cook much faster than the other potatoes and will begin to mash by the
time the others are ready. I like it this way, but you could keep them separate and
add them after about 15 minutes or so.
I crush the garlic cloves lightly and remove before
pouring the oil over the potatoes.
Questions about this recipe?
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