Ina Garten Rosemary Roasted Potatoes Recipes

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ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

2010 Ina Garten, All Rights Reserved.

Provided by Ina Garten

Categories     herbs,potatoes,Roast,side

Time 45m

Yield 8 servings

Number Of Ingredients 5

3 lb(s) baby Yukon Gold potatoes
⅓ cup olive oil
4 tsp kosher salt
2 tsp freshly ground black pepper
2 tbsp fresh rosemary, finely chopped (divided)

Steps:

  • Preheat oven to 425ºF.
  • Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
  • Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
  • Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.
  • Sprinkle with remaining rosemary and serve.

TUSCAN ROASTED POTATOES & LEMON



Tuscan Roasted Potatoes & Lemon image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced
8 large garlic cloves, smashed and peeled
2 large or 4 small branches fresh rosemary
1/2 large lemon, cut in half through the stem and thinly sliced crosswise
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
  • Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

Provided by Ina Garten

Time 45m

Yield 8 servings

Number Of Ingredients 5

3 pounds baby Yukon Gold potatoes
1/3 cup olive oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided)

Steps:

  • Preheat oven to 425 degrees F.
  • Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
  • Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
  • Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
  • ;
  • Sprinkle with remaining rosemary and serve.

GARLIC ROASTED POTATOES (BAREFOOT CONTESSA) INA GARTEN



Garlic Roasted Potatoes (Barefoot Contessa) Ina Garten image

This recipe is from Ina Garten's book "Barefoot Contessa Parties!" They are flavorful and easy, although I increase the pepper. Per Ina's suggestion in the book, I make the full amount just for me & DH, and use the leftover potatoes to make potato soup. Yum! *Note= You will need a very large baking sheet; I divide the potatoes between a medium sheet and a cast-iron skillet, and the potatoes cook faster in the skillet - so watch your cooking time if you use a cast-iron skillet OR if you cut the potatoes pretty small

Provided by newspapergal

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs small red potatoes
1/4 cup olive oil
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons minced garlic (6 cloves)

Steps:

  • Preheat oven to 400*.
  • Cut potatoes in halves or quarters, leaving skins on. Place them in a bowl with the olive oil, salt, pepper & garlic; toss until potatoes are well-coated.
  • Spray a large baking sheet well with cooking spray.
  • Dump potatoes onto baking sheet and spread into one layer.
  • Roast for at least an hour, until brown & crisp, TURNING them twice with a spatula during cooking so they will brown evenly.

Nutrition Facts : Calories 259.5, Fat 9.2, SaturatedFat 1.3, Sodium 450.4, Carbohydrate 40.8, Fiber 5.2, Sugar 1.8, Protein 4.8

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