Potatoes String Beans Rosemary Garlic Recipes

ROASTED ROSEMARY POTATOES WITH GARLIC

Steps:

• Preheat oven to 400.
• Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
• Drizzle with the oil and toss well to evenly coat.
• Sprinkle with the rosemary, salt and freshly ground pepper.
• Toss again.
• Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
• Serve hot.
• Serves 6.

ROSEMARY-GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss new potatoes and garlic cloves with rosemary. Toss with olive oil to coat lightly and add salt and pepper to taste. Lightly oil a sheetpan and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender. Remove from oven and let cool for 20 minutes before removing with a spatula. Serve hot or cold.

ROSEMARY POTATOES

Steps:

• In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, about 14 to 16 minutes.
• With a slotted spoon, transfer potatoes to a bowl. (Reserve pot of water for Steamed Green Beans.
• Sprinkle potatoes with rosemary and oil. Season with salt and pepper. Break up potatoes with a fork or spoon, tossing to coat; cover to keep warm.

GARLIC AND ROSEMARY GREEN BEANS

Steps:

• Thaw green beans in a colander.
• Put olive oil, garlic, rosemary and salt in a skillet or stir-fry pan and mix.
• Add green beans. Stir-fry until beans are just softened.
• Serve immediately.

GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE

Steps:

• Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC

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.

GARLIC-ROSEMARY MASHED POTATOES WITH CRISPY PANCETTA

Steps:

• Saute pancetta in a skillet over medium heat until browned and crisp, about 8 minutes. Drain on paper towel.
• Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 12 minutes. Drain. Transfer back to pot.
• Meanwhile, place heavy cream, milk, garlic, and rosemary in a medium saucepan. Bring just to a boil over high heat. Reduce heat to low and simmer until liquid reduces by half (about 20 minutes). Remove rosemary (its okay if a few stray leaves stay in the liquid) and pour mixture into pot with potatoes. Season with salt and coarsely mash.
• Sprinkle with pancetta and serve immediately.