SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Microwave the potatoes for the time instructed on the package, minus 2 minutes. Allow to cool slightly to handle, then cut the longer potatoes in half, leaving the smaller potatoes intact.
- In a large pan on medium-high heat, add the oil, butter and rosemary stalks. Using the bottom of a dry cup measure or something similar, gently smash each potato portion to about 1/4 inch thick and scrape off with a butter knife. Slide a smashed potato right into the bubbling fat and repeat with the remaining potatoes. Cook until the potatoes are golden and crisp on one side, about 3 minutes, then flip and continue to cook, adding more butter if needed, until golden on the other side, about another 3 minutes. While cooking, mind the rosemary stalks and flip and turn them as well. Once they are lightly crisped, remove them to a drying rack above a baking sheet along with any crisped potatoes. Season gently with salt and pepper.
- Crinkle the rosemary leaves with your fingers or chop gently and add to a large metal bowl with the parsley. Coat the inside of the bowl with the garlic. Transfer the potatoes to the bowl and toss gently until coated. Serve warm.
AIR FRYER ROSEMARY GARLIC BABY POTATOES
Transform new potatoes into a satisfying side dish via air fryer with the subtlest sprinkling of garlic, rosemary, and lemon zest.
Provided by Allrecipes
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Toss together potatoes, oil, garlic, rosemary, and salt in a large bowl. Arrange potatoes in a single layer in the air fryer basket without overcrowding; work in batches, if necessary. Cook until potatoes are golden brown and tender, about 20 minutes. Sprinkle with lemon zest before serving.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 15.2 g, Fat 3.5 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 125.3 mg, Sugar 0.7 g
ROASTED ROSEMARY POTATOES WITH GARLIC
This Italian favorite pairs up especially well with the recipes I posted for Mediterranean Roasted Green Beans with Slivered Amonds recipe #21300 and/or Roasted Asparagus recipe #21148. From The Mediterranean Vegan Kitchen.
Provided by Bev I Am
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 153.5, Fat 4.8, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 25.7, Fiber 2.9, Sugar 2, Protein 3.1
ROSEMARY-GARLIC ROASTED POTATOES
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 5
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.
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 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
15-MINUTE ROSEMARY-GARLIC POTATOES
Ready in no-time, this is the perfect side dish for a busy night.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Combine oil, garlic, and rosemary in a 2-quart microwave-safe baking dish with a lid. Cover, and microwave on high until garlic is fragrant, 1 minute. Stir in potatoes. Cover, and microwave on high until potatoes are tender, 13 to 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 151 g, Fat 4 g, Fiber 3 g, Protein 3 g
CRUSTY GARLIC AND ROSEMARY POTATOES
Steps:
- In a steamer set over boiling water steam the potatoes, covered, for 8 to 10 minutes, or until they are just tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirrng, until it is pale golden, add the potatoes, the rosemary, and salt and pepper to taste, and sauté the mixture over moderately high heat, stirring, for 5 minutes, or until the potatoes are golden.
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Servings 8Estimated Reading Time 5 minsCategory Main Dish, Side DishTotal Time 35 mins
- Bring a pot of salted water to a boil. Carefully lower the potato chunks into the water and cook them until fork-tender, about 15-20 minutes.
- Drain the potatoes, then pour onto a sheet pan and allow them to dry completely and cool slightly.Bring a pot of vegetable oil to a temperature of 350 degrees. (NOTE: Put pot on the backburner of the stove if you have children in the house.) Using a slotted spatula and working in batches, carefully lower cooked potatoes into the oil and allow them to fry for 3 to 4 minutes, or until golden and slightly crisp.
- Add a few garlic slices and rosemary to the pot, and continue frying for another minute or so, until potatoes or deep golden and crisp.
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