Baked Potatoes With Sea Salt And Rosemary Recipes

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ROASTED POTATOES WITH ROSEMARY AND SEA SALT



Roasted Potatoes With Rosemary and Sea Salt image

Make and share this Roasted Potatoes With Rosemary and Sea Salt recipe from Food.com.

Provided by Bev I Am

Categories     Potato

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

8 ounces red potatoes, each cut into 6 wedges
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt or 1/2 teaspoon other coarse salt
1/2 teaspoon ground black pepper
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400°F.
  • Toss potatoes with oil, salt and pepper in medium bowl to coat.
  • Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
  • Add garlic and rosemary to potatoes; toss.
  • Roast until potatoes are just tender, about 10 minutes.
  • Transfer to plate; serve.
  • Makes 2 servings.

ROASTED GARLIC AND ROSEMARY SALT POTATOES



Roasted Garlic and Rosemary Salt Potatoes image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 (10-pound) bag salt potatoes, 18 potatoes
1 cup salt
Roasted Garlic, recipe below
1/4 cup butter, cubed
1 bunch rosemary, chopped
Salt and freshly ground black pepper
1 head garlic
Olive oil, to coat
2 teaspoons sea salt

Steps:

  • For the rosemary salt potatoes:
  • Clean potatoes and place whole in stock pot. Add cold water to cover, add salt, cover and bring to boil. Remove lid and boil 18 to 20 minutes, until tender.
  • Remove from heat and drain. Return cooked potatoes to stock pot. Squeeze roasted garlic into pot, add butter, minced rosemary, and cracked pepper to taste, stir to coat potatoes. Serve 3 potatoes per plate.
  • Place garlic in aluminum foil square. Drizzle with olive oil and salt liberally. Wrap with foil and grill for an hour. Remove from heat and remove foil.

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
  • Remove the potatoes from the oven, season to taste, and serve.

POTATOES ROASTED WITH ROSEMARY AND SEA SALT



Potatoes Roasted with Rosemary and Sea Salt image

Categories     Potato     Breakfast     Brunch     Roast     Christmas     Easter     Thanksgiving     Valentine's Day     Vegetarian     Rosemary     Winter     Vegan     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 6

8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or other coarse salt
1/2 teaspoon ground black pepper
3 large garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
  • Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

SAUTé POTATOES WITH SEA SALT & ROSEMARY



Sauté potatoes with sea salt & rosemary image

There are few sides as simple and perfect as pan-fried spuds - the secret is boiling the potatoes in their skins before frying until golden

Provided by Sara Buenfeld

Categories     Side dish

Time 40m

Number Of Ingredients 5

6 even-sized medium potatoes (about 700g)
2 tbsp rapeseed oil
2 tbsp olive oil
2 tsp chopped rosemary
generous sprinkling flaky sea salt

Steps:

  • Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
  • When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

BAKED POTATOES WITH SEA SALT AND ROSEMARY



Baked Potatoes With Sea Salt and Rosemary image

Make and share this Baked Potatoes With Sea Salt and Rosemary recipe from Food.com.

Provided by kate_nyc

Categories     Potato

Time 45m

Yield 2 serving(s)

Number Of Ingredients 4

1 lb small potato
olive oil
salt and pepper
2 sprigs fresh rosemary, leaves

Steps:

  • Preheat oven to 425. Wash potatoes and boil until almost tender. When done, drain and drizzle with a touch of olive oil; roll in sea salt, a little petter and rosemary leaves. Put potatoes in a roasting pan; bake in oven for 25 minutes, until golden. Or, wrap in aluminum foil and throw on the grill for the same amount of time.

Nutrition Facts : Calories 158.9, Fat 0.2, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 35.7, Fiber 5.5, Sugar 2.6, Protein 3.8

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