Creamy Rosemary Potatoes Recipes

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ROSEMARY POTATOES



Rosemary Potatoes image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper

Steps:

  • Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.
  • Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.

PAN-ROASTED ROSEMARY POTATOES



Pan-Roasted Rosemary Potatoes image

Aromatic rosemary and garlic add depth to roasted potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Number Of Ingredients 5

1 tablespoon olive oil
1 pound small new potatoes, halved
6 cloves peeled garlic
3 sprigs fresh rosemary
Coarse salt and ground pepper

Steps:

  • In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and garlic; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes.
  • Add rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done).
  • Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.

Nutrition Facts : Calories 124 g, Fat 4 g, Fiber 2 g, Protein 3 g

ROSEMARY AU GRATIN POTATOES



Rosemary Au Gratin Potatoes image

Rosemary, garlic and Parmesan cheese season the tender potato slices in this delectable side dish. It's sure to satisfy family and guests alike. -Jean Minner, New Castle, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8-10 servings.

Number Of Ingredients 9

1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
3 pounds potatoes, peeled and cut into 1/8-inch slices
2/3 cup grated Parmesan cheese

Steps:

  • In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 220 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 408mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

CREAMY POTATO WITH ROSEMARY SOUP



Creamy Potato With Rosemary Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
1 ½ pounds peeled russet (Idaho) potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ teaspoons minced fresh rosemary
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: crumbled bacon

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 19.4 g, Cholesterol 22.5 mg, Fat 10.9 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 75.5 mg, Sugar 1.7 g

CREAMY ROSEMARY POTATOES



Creamy Rosemary Potatoes image

I love making potato dishes during the holidays. Everyone will fall in love with these tender spuds that bake in a creamy sauce and are perfectly seasoned with rosemary and garlic.-Tamra Duncan, Castle, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 9 servings.

Number Of Ingredients 9

2 pounds small red potatoes, quartered
4-1/2 teaspoons butter
4-1/2 teaspoons all-purpose flour
1-1/2 cups whole milk
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 40 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, rosemary, garlic, salt and pepper., Pour over potatoes and stir to coat. Bake 8-12 minutes longer or until sauce is bubbly and potatoes are tender.

Nutrition Facts : Calories 139 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 169mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

PIONEER WOMAN CREAMY ROSEMARY POTATOES



Pioneer Woman creamy rosemary potatoes image

Awesome pioneer woman recipe

Categories     Vegetarian Meals     Dinner     Vegetarian Meals Dinner

Yield 9

Number Of Ingredients 13

4 tbsp butter
1 cup half and half cream
1 cup heavy cream
5 or 6 russet potatoes thinly sliced
4 cloves garlic finely chopped
1 med onion diced
8 oz cream cheese
1 tsp salt
1 tsp pepper
2 tbsn mincedmrosemary leaves
3 green onions thinlynsliced
1 cup parmesean cheese
3 tbsp minced chives

Steps:

  • Coat 9x13 baking pan in butter
  • Sliced potatoes
  • Mix half and half cream and heavy cream
  • Pour half of the crem over potatoes and let soak
  • Melt butter in pan over med heat
  • Add onions and garlic and cook until translucent
  • Cut cream cheese block in half and add to onions and garlic. Stir about 3 min until smooth
  • Add rest of cream mixture
  • Add salt and pepper and stir
  • Add rosemary and green onions
  • Add 1/2 cup cheese
  • Put potatoes in pan and cover with cheese sauce
  • Cover with half cup of cheese
  • Bake 1 hour
  • Sprinkle with chives and serve

Nutrition Facts : Nutritional Info Servings Per Recipe 9 Amount Per Serving Calories

ROSEMARY POTATOES



Rosemary potatoes image

Provided by Bryan Miller

Categories     dinner, side dish

Time 30m

Yield 10 servings

Number Of Ingredients 4

11 Idaho potatoes
1/2 cup clarified sweet butter
1/2 teaspoon crushed dried rosemary or one-quarter teaspoon chopped fresh rosemary
Salt and pepper, to taste

Steps:

  • Cut 22 two-and-one-half-inch olive shapes from the potatoes. Preheat oven to 400 degrees.
  • Place potatoes and clarified butter in a pan and roast for 15 minutes. Sprinkle with the rosemary and return them to the oven for an additional five minutes, or until done.
  • Toss lightly with salt and pepper to taste. Serve hot.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 573 milligrams, Sugar 2 grams, TransFat 0 grams

PIONEER WOMAN CREAMY ROSEMARY POTATOES RECIPE - (5/5)



Pioneer Woman Creamy Rosemary Potatoes Recipe - (5/5) image

Provided by á-3347

Number Of Ingredients 12

4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish
5 to 6 medium russet potatoes
1 teaspoon salt, or to taste
Freshly ground black pepper
4 cloves garlic, finely chopped
1 medium onion, finely diced
One 8-ounce package cream cheese, at room temperature
1 cup half-and-half
2 tablespoons minced fresh rosemary
3 green onions, light green and medium green parts, thinly sliced
1 cup grated Parmesan
Special equipment: a madoline, optional

Steps:

  • 4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish 5 to 6 medium russet potatoes Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter. Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper. In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan. Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving. Recipe courtesy of Ree Drummond

FANCY CRUSTED ROSEMARY SCALLOPED POTATOES



Fancy Crusted Rosemary Scalloped Potatoes image

Slices of potatoes are layered around a baking dish to create a beautiful crust for these creamy rosemary potatoes.

Provided by Mackenzie Schieck

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

cooking spray
1 ½ cups grated Parmesan cheese
2 tablespoons minced fresh rosemary
2 cloves garlic, minced
3 ½ pounds red potatoes
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon salt
1 teaspoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
  • Mix Parmesan cheese, rosemary, and garlic together in a bowl.
  • Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
  • Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
  • Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
  • Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
  • Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
  • Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 50.1 g, Cholesterol 41 mg, Fat 15.4 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 8.8 g, Sodium 590 mg, Sugar 6.5 g

CREAMY GARLIC/ ROSEMARY MASHED POTATOES



Creamy Garlic/ Rosemary Mashed Potatoes image

this is my favorite way to serve mashed potatoes, everyone in my family loves garlic so if ur not a fan of garlic use rosemary another great way to add flavor...

Provided by ChefMomma4life

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb red potatoes, leave skin & cube
4 ounces fat free cream cheese
2 tablespoons fat free sour cream
2 tablespoons butter
1 tablespoon garlic, minced or 1 tablespoon dried rosemary
3 tablespoons heavy cream
1/8 cup scallion, chopped (optional)
salt & pepper

Steps:

  • In lrg. pan fill with water and bring to a boil on med-med hi heat, add chopped potatoes and boil 10-15 minutes or until potatoes are tender. drain water from potatoes,turn burner down to low heat. using the same pan add remaining ingrdients and mix with electric hand mixer until smooth. ready to.
  • serve.

Nutrition Facts : Calories 209.1, Fat 10.6, SaturatedFat 6.6, Cholesterol 33.7, Sodium 212.6, Carbohydrate 21.9, Fiber 2, Sugar 1.9, Protein 7

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