Roasted Potatoes With Tomatoes Rosemary Recipes

ROASTED POTATOES AND TOMATOES

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

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!

ROSEMARY ROASTED POTATOES

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

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.

ROASTED ROSEMARY ONION POTATOES

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.

ROASTED PARMESAN ROSEMARY POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
• Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

ROSEMARY ROASTED POTATOES

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.

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
• Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

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 ROASTED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Place potatoes in pot and add water to cover. Bring water to a boil. When the water is brought to a boil, turn heat off and remove from stove top. Strain potatoes and place in a mixing bowl. Add olive oil, garlic, rosemary, salt and pepper, to taste, and toss to combine.
• Place the potato wedges on a sheet pan and roast in the oven, stirring often with spatula until golden brown.

RED ROASTED POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• In a large roasting pan or baking sheet, spread the cubed potatoes evenly. Drizzle the olive oil over the potatoes, and season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Cover with foil and place in oven. Bake for 45 minutes, remove foil and bake for an additional 15 minutes and allow potatoes to brown.
• Serve with your favorite meat or fish dish.

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.

ROASTED ROSEMARY POTATOES

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. , Bake at 425° for 30-35 minutes or until golden brown, stirring once.

ROSEMARY-ROASTED POTATOES

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.

SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY

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.

ROASTED POTATOES WITH ROSEMARY, LEMON AND THYME

Steps:

• In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.
• Position a rack in the center of the oven and heat the oven to 475°F Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the potatoes with the infused olive oil, the salt, and a few grinds of pepper.
• Turn the potatoes out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Pick out and discard the pieces of lemon zest. Roast the potatoes until browned on bottom, 10 to 15 minutes. Flip and continue to roast until tender, 5 minutes.
• Return the potatoes to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little more olive oil. Season to taste with salt and pepper.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat oven to 450°F.
• Combine all ingredients in a large heavy duty zip lock plastic bag (can also use a large bowl with sealable lid).
• Shake well to coat potatoes.
• Arrange potatoes in a well-greased 13x9x2-inch baking dish.
• Bake, uncovered for 40 minutes or until potatoes are tender.

ROASTED ROSEMARY POTATOES WITH MAYONNAISE

Steps:

• In a large bowl, combine all ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring occasionally.

ROASTED POTATOES WITH TOMATOES & ROSEMARY

Steps:

• Preheat oven to 375 degrees.
• Cook potatoes in skins, done but firm.
• Peel and slice crosswise 1/2 in.
• thick.
• Oil large shallow baking dish.
• Alternate potatoes and tomatoes in rows.
• Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper.
• Bake 20 to 25 minutes, or until potatoes begin to turn golden crisp around edge.