PAN-ROASTED ROSEMARY POTATOES
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
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 ROASTED POTATOES
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
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.
SKILLET ROASTED POTATOES WITH ROSEMARY
Provided by Jacques Pepin
Categories quick, weekday, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams
ROSEMARY ROASTED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes into halves or quarters, as long as they are all about the same size. Place the potatoes in a large bowl and add the garlic and rosemary. Generously sprinkle with salt and oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
- Lay the potatoes in a single layer on a sheet tray and roast in the oven for 15 to 20 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve. Hot potato!
Nutrition Facts : Calories 149 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
ROASTED ROSEMARY ONION POTATOES
These are so good. You can make them with just about anything as a side dish. And even my 5-year-old likes the flavor...so that could say something.
Provided by mommylady2010
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.
- Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
- Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 12.3 g, Fat 6.9 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 151 mg, Sugar 1.1 g
OVEN-ROASTED ROSEMARY POTATOES
Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden.
PAN-ROASTED POTATOES
Enjoy one of life's simplest pleasures: roasted potatoes with fresh rosemary.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
- Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.
Nutrition Facts : Calories 340, Carbohydrate 43 g, Cholesterol 0 mg, Fat 3, Fiber 5 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g
ROSEMARY ROASTED POTATOES
"Fresh rosemary is the key to these savory and colorful potatoes. You can substitute carrots for the sweet potatoes with equally tasty and beautiful results." Shannon Koene - Blacksburg, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 40-50 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 157 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROSEMARY ROASTED POTATOES AND ASPARAGUS
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Nutrition Facts : Calories 175 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PAN-ROASTED ROSEMARY POTATOES RECIPE - (4.4/5)
Provided by PattyP
Number Of Ingredients 5
Steps:
- DIRECTIONS STEP 1 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. STEP 2 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). STEP 3 Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.
ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC
This wonderful dish is great for a cookout. I've even made it while camping, cooked over a charcoal grill. Squeeze the roasted cloves of garlic over your potatoes or on crusty buttered chunks of French bread. A taste sensation!
Provided by Dotty Snyder Grohman
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper.
- Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 13 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 49.7 mg, Sugar 1.4 g
ROASTED ROSEMARY POTATOES
Provided by Federica Cucinelli
Categories Potato Side Roast Low Fat Vegetarian Quick & Easy Root Vegetable Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Bring vinegar, 1/4 cup salt, and 4 quarts water to a boil in a large pot. Add potatoes and cook until crisp-tender, about 5 minutes; drain.
- Transfer potatoes to a large rimmed baking sheet and toss with garlic, rosemary, wine, and oil; season with salt and pepper. Roast potatoes, tossing occasionally, until completely tender and just beginning to brown, 35-45 minutes.
SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY
This is such a delicious way to cook potatoes, and so good with meatloaf - For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.
Provided by Chef mariajane
Categories Potato
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic and rosemary in small bowl.
- If using small potatoes, halve each potato. If using medium potatoes, quarter each potato to create 3/4 - 1- inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
- Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmmering. Put potatoes, cut side down on single layer; cook , without stirring, until golden brown (oil should sizzle but not smoke) 5-7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook withoug stirring, until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medum-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6-9 minutes.
- When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine, Clean center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with a heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.
- TIP: Another way to serve these potatoes is to use 1 teaspoons chili powder and 1 teaspoons sweet paprika in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt, and chili powder mixture and toss gently or stir gently to combine. Cook over medium-low heat until spices are fragrant, about 30 seconds.
- Anotehr spice combination is 2 teaspoons lemon zest and 2 tablespoons minced fresh chives in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss gently to combine.
Nutrition Facts : Calories 246.1, Fat 9.4, SaturatedFat 1.3, Sodium 450.3, Carbohydrate 36.8, Fiber 4, Sugar 2.3, Protein 4.4
PARMESAN, GARLIC & ROSEMARY ROASTED POTATOES RECIPE BY TASTY
Here's what you need: potato, shredded parmesan cheese, goose fat, dried rosemary, garlic, salt, pepper
Provided by Matthew Cullum
Categories Sides
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C (350°F).
- Peel and quarter the potatoes.
- Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered.
- Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered.
- Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, making sure the oil is hot. Add the potatoes.
- Cook for 1 hour, flipping every 15 minutes to ensure they are evenly browned.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 47 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, Sugar 2 grams
ROSEMARY-ROASTED POTATOES
Provided by Molly O'Neill
Categories easy, side dish
Time 35m
Yield Four servings
Number Of Ingredients 5
Steps:
- Heat the oven to 450 degrees. Toss the potatoes with the rosemary oil and pepper and divide between 2 baking sheets. Roast until tender, shaking the pans occasionally, about 30 minutes. Toss with the salt and chopped rosemary and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 3 grams, Carbohydrate 119 grams, Fat 3 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 715 milligrams, Sugar 10 grams, TransFat 0 grams
ROASTED ROSEMARY POTATOES
Make and share this Roasted Rosemary Potatoes recipe from Food.com.
Provided by Theresa Thunderbird
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450°F.
- Grease a jelly roll pan (15 1/2x10 1/2x1-inch).
- Cut potatoes into 1-inch pieces.
- Mix remaining ingredients in large bowl.
- Add potatoes and toss to coat.
- Spread potatoes in a single layer in the pan.
- Bake uncovered 20-25 minutes until they are light brown.
Nutrition Facts : Calories 229.4, Fat 7, SaturatedFat 1, Sodium 158.8, Carbohydrate 38.5, Fiber 5, Sugar 2.1, Protein 4.4
PAN-ROASTED NEW POTATOES WITH ROSEMARY
Steps:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add potatoes and 3 teaspoons rosemary. Toss to coat, then spread out in skillet. Drizzle 1/4 cup water over. Bring to boil. Cover skillet, reduce heat to medium, and cook until potatoes are tender, stirring occasionally, about 20 minutes (water will evaporate). Uncover; continue to cook until potatoes brown, tossing often, about 10 minutes longer. Add remaining 1 teaspoon rosemary. Sprinkle generously with coarse salt and pepper and toss. Transfer potatoes to bowl; garnish with rosemary sprigs.
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