Add red onion, potatoes, tomatoes ... Place sheet pan in the hot oven and roast for 25-30 minutes, turning the vegetables after 15 minutes. Once the vegetables are fork-tender and nicely browned ...

There’s nothing quite like a tender, slow-cooked pot roast with hearty vegetables and a rich, savory gravy. This classi ...

Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs. Return to the oven and roast for about 45–55 minutes until golden brown and crisp, turning the ...

Everyone has their unique method of preparing and cooking roast potatoes ... off any excess starch and ensures the potatoes crisp up nicely in the oven. After rinsing, I filled the pan with ...

Roast potatoes are the star side dish at Christmas dinner, but simply placing them in the oven will not make them as crispy and mouthwatering as they should be. Chef James Martin recently shared ...

Use a floury potato such as agria, red rascal ... add the salted potatoes and baste the potatoes by spooning the fat over them. Place in the oven and roast for 45 minutes or until golden and ...

Continue to cook for a little longer if needed. Preheat the oven to 180C/350F/Gas 4. Meanwhile, for the roasted masala potatoes, pour the oil into a large bowl. Add the potatoes and sprinkle in ...

Preheat oven to 325 degrees. Heat olive oil in a Dutch oven over medium-high heat. When pot is searingly hot, add meat and brown on all sides, using a large fork to turn roast, 2-3 minutes per side.

Place the onions in a bowl and toss in the olive oil. Season with salt and pepper and place in a roasting tray. Roast for c 25 minutes until completely tender. Remove from the oven and cool.

Remove the roast from the refrigerator 2 hours before cooking. Preheat the oven to 450 degrees. Combine the potatoes, onions, pepper flakes, 1 tablespoon salt, and 1 teaspoon pepper with 1 ...