Rosemary And Herb Fried Potatoes In Olive Oil Recipes
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.
OVEN FRIED ROSEMARY POTATOES
Make and share this Oven Fried Rosemary Potatoes recipe from Food.com.
Provided by Toby Jermain
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut each potato in 6-8 wedges, depending on size.
- Place in a plastic bag, add garlic and spices, and shake to coat.
- Drizzle with olive oil, and shake again.
- Lightly oil a baking sheet, and transfer potatoes to sheet.
- Drizzle oil and herbs remaining in bag over potatoes, keeping as much as possible on the potatoes.
- Place in a preheated 400degF oven, turning as necessary, and bake until soft on the inside and browned and crisp on the outside.
- If fixing with Breaded Lamb Chops (separate recipe), place in oven while it preheats and all of the time while the lamb chops bake.
ROSEMARY AND HERB FRIED POTATOES IN OLIVE OIL
This is my original recipe that I've been making for years. If you know Potatoes Anna, just think of that, with a wonderful, fragrent twist. Hopefully you have all of the herbs growing in your garden.
Provided by personalchef
Categories Low Protein
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Wash, then slice your beautiful fresh Red Potato into 1/8 inch slices.
- Put Olive Oil into a 12-Inch Skillet, and heat over med/high heat.
- Add potato slices to skillet. Cover and reduce heat to med/low. Sautee potatoes for about 10 minutes, checking constantly to make sure they don't get too brown.
- After about 10 minutes, when potatoes are brown on bottom layer, turn the whole layer.
- Brown the underside just a couple of minutes till slightly brown. Add herbs and water.
- Cover and cook till potatoes are tender.
- Sometimes I end up with crispy parts, and sometimes I don't, but they are great either way.
Nutrition Facts : Calories 508.2, Fat 27.6, SaturatedFat 3.9, Sodium 24.2, Carbohydrate 59.4, Fiber 6.8, Sugar 3.7, Protein 7.1
FRIED POTATOES WITH ROSEMARY SALT
Steps:
- Bring a large pot of salted water to a boil. Slice potatoes 1/4 inch thick and place in a bowl filled with 1 quart of water and 1 tablespoon of the kosher salt. Drain potatoes, and add to boiling water. Cook 6 to 8 minutes, until potatoes are tender but firm. Drain, and let cool completely.
- Meanwhile, grind rosemary in a small spice grinder or coffee grinder. In a small bowl, combine rosemary and 1/2 tablespoon salt, and mix well. Set aside.
- Heat oven to 175 degrees. Fill a large skillet with 1/4 inch oil, half canola, half olive oil. Heat oil until a bread crumb added to the oil browns in about 20 seconds. Carefully add dry potato slices in a single layer, and fry until golden brown, about 3 to 5 minutes. Turn, and brown other side, about 2 to 3 minutes. Remove to an ovenproof plate lined with paper towels, and keep warm in heated oven. Repeat with remaining potatoes. Sprinkle potatoes with rosemary salt, to taste, and serve immediately.
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 43 grams, Carbohydrate 56 grams, Fat 49 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 859 milligrams, Sugar 2 grams, TransFat 0 grams
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