These skin-on red potato mashed potatoes are creamy but lightly rustic, with visible red flecks and soft spoon swirls. Garlic cooked gently in butter adds mellow flavor, while a pat of butter melts in the center.
Boiled baby yellow potatoes are gently smashed, then roasted until their split edges turn golden. A short finish with garlic butter and Parmesan keeps the topping light, while parsley adds a fresh final touch.
These skin-on baby yellow potatoes roast directly on a sheet pan—no boiling or starch coating needed. Dry them well and give them room to brown, then pile the tender, crisp-edged pieces in a bowl with fresh parsley.
Whole chicken drumsticks bake in zesty Italian dressing, then finish with finely grated Parmesan. Turn them during baking, check the thickest pieces with a thermometer, and serve with parsley and the cooked pan juices.
These oven-baked chicken lollipop drumsticks start as skin-on legs trimmed into rounded, handheld pieces. A paprika-garlic seasoning browns first, then a late coat of barbecue sauce sets into a glossy glaze.
These oven-roasted chicken drumsticks get their patchy amber-red coating from a yogurt, tomato, garlic, and spice marinade. Serve them family-style over fluffy golden bulgur, with a separate pile of sumac onions and fresh parsley.
These whole chicken drumsticks are coated in dry blackening spices, browned on several sides in a skillet, and finished uncovered in the oven. Check the meat beside the bone with a thermometer, then serve with sliced scallions.
Whole chicken drumsticks roast with shallots before a glossy orange-ginger glaze is brushed on. Orange wedges join the pan for the final roast, and sesame seeds and sliced green onions finish the dish.
Whole chicken drumsticks roast uncovered over chunky potatoes, thick carrots, and a few mushrooms. Paprika, garlic, and thyme season the dish; parsley and a little natural pan juice finish it.