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.
ROSEMARY POTATOES
Provided by Bryan Miller
Categories dinner, side dish
Time 30m
Yield 10 servings
Number Of Ingredients 4
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
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
PROSCIUTTO & ROSEMARY POTATOES
These simple canapés are small but perfectly balanced
Provided by Good Food team
Categories Canapes, Dinner
Time 45m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Cook the baby new potatoes in salted boiling water until just tender. Cut the prosciutto slices in half lengthways and wrap one length around each new potato, tucking small sprigs of rosemary underneath, then secure with a toothpick. Place in a baking tray, drizzle with olive oil, then season well. Bake at 200C/fan 180C/gas 6 for 25-30 mins until very crisp and golden. Serve warm or at room temperature.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.76 milligram of sodium
CRUNCHY ROASTED ROSEMARY POTATOES
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. Serve immediately.
POTATOES WITH PROSCIUTTO
Delicious for breakfast, brunch, or with a homestyle dinner. Cook your potatoes ahead to save time in the morning.
Provided by PalatablePastime
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes whole in salted water until fork-tender, 15-20 minutes.
- Drain potatoes and chop coarsely.
- Heat oil/butter mixture in a large skillet.
- Add onions and cook until translucent.
- Add prosciutto and rosemary and cook until it just starts to brown at the edges.
- Add potatoes to pan and season with salt and pepper.
- Cook potatoes 10-12 minutes, stirring lightly, or until they brown to your liking (adding a little oil or butter if potatoes try to stick).
Nutrition Facts : Calories 262.2, Fat 10.6, SaturatedFat 1.4, Sodium 450.4, Carbohydrate 38.1, Fiber 4.2, Sugar 3, Protein 4.5
PROSCIUTTO POTATOES
Adapted from Super Food Ideas. A great new twist on roasted potatoes, sure to impress all your dinner guests.
Provided by Sarah
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add potatoes to a saucepan and cover with water.
- Bring to a boil and cook for 10 minutes or until a skewer comes out easily. Drain.
- Preheat oven to 220 celcius.
- Cut each slice of prosciutto in half lengthwise.
- Wrap one slice of prosciutto around each potato and secure with a sprig of rosemary.
- Place potatoes in a single layer in baking tray, spray with oil and sprinkle with salt and pepper.
- Roast for 30 to 35 minutes or until golden and crisp.
Nutrition Facts : Calories 116.7, Fat 0.2, Sodium 10, Carbohydrate 26.2, Fiber 4, Sugar 1.9, Protein 2.8
FANCY CRUSTED ROSEMARY SCALLOPED POTATOES
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
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
MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE
Categories Milk/Cream Potato Side Thanksgiving Parmesan Fall Prosciutto Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
- Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
- Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.
CREAMY ROSEMARY POTATOES
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
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
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
POTATOES WITH ROSEMARY
Provided by Florence Fabricant
Categories easy, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Quarter the potatoes and toss them in a bowl with the olive oil, rosemary and salt and pepper to taste.
- Place them in a nonstick skillet large enough to hold them in a single layer. Place the skillet over high heat for five minutes, turning the potatoes once during this time. Add the water or wine to the pan, reduce the heat to low, cover the pan and cook for 20 minutes longer, turning the potatoes once or twice as they cook.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 306 milligrams, Sugar 1 gram
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- Fill a large bowl with cold water. Peel and grate the potatoes and add them to the bowl of water.
- Add the stock to a medium-sized pot. Remove 1 1/2 cups of the grated potatoes from the water, squeeze out as much liquid as possible with your hands, and add them to the stock. Place the pot over high heat and bring to a boil. Then cover, turn the heat to low, and simmer until the potatoes are soft, about 5 minutes. Pour this mixture into a blender and purée just until smooth, 5 to 10 seconds on high. (Alternatively, you can also use a hand immersion blender in the pot.) Set aside to cool.
- Place a large sauté pan (about 14-inch), over medium heat, and add 2 tablespoons of the butter, onions and garlic. Stirring often, sauté until the onions are soft, about 10 minutes. Mix in the prosciutto and 1 1/2 tablespoons of the rosemary and sauté for another 3 minutes.
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- Fill a large bowl with cold water. Peel and grate the potatoes and add them to the bowl of water.
- Add the stock to a medium-sized pot. Remove 1 1/2 cups of the grated potatoes from the water, squeeze out as much liquid as possible with your hands, and add them to the stock. Place the pot over high heat and bring to a boil. Then cover, turn the heat to low, and simmer until the potatoes are soft, about 5 minutes. Pour this mixture into a blender and purée just until smooth, 5 to 10 seconds on high. (Alternatively, you can also use a hand immersion blender in the pot.) Set aside to cool.
- Place a large sauté pan (about 14-inch), over medium heat, and add 2 tablespoons of the butter, onions and garlic. Stirring often, cook until the onions are soft, about 10 minutes. Mix in the prosciutto and 1 1/2 tablespoons of the rosemary and sauté for another 3 minutes.
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