Rosemary Potatoes With Cipollini Onions Recipes

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ROSEMARY ONION SKILLET POTATOES



Rosemary Onion Skillet Potatoes image

Provided by Mary Younkin

Number Of Ingredients 7

1 tablespoon butter
1 large sweet onion (cut into 1/2" pieces, about 1 cup's worth)
3 medium russet potatoes (cut into 1/2" pieces, about 4 cup's worth)
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Melt the butter in a large skillet over medium high heat. Add the onions, toss to coat and then cook for about 5 minutes, stirring occasionally, until they are soft and browned. Add the potatoes to the skillet, drizzle lightly with oil and then sprinkle with rosemary, salt and pepper. Stir to combine and then spread flat across the skillet.
  • Cover with lid and reduce heat to medium. Let the potatoes cook for 10 minutes. Stir and cover with lid again. Cook 5 more minutes. Remove lid, stir and cook uncovered, for about 5 more minutes, stirring occasionally until the potatoes are browned. The potatoes should be soft and well browned. Serve as is, or increase the heat to medium high and continue cooking in an open skillet, stirring every 2-3 minutes, until slightly crispy. Serve hot or let cool and store in the refrigerator until ready to serve. Potatoes can be reheated in a hot skillet for a few minutes just before serving. Enjoy!

ROASTED ROSEMARY ONION POTATOES



Roasted Rosemary Onion Potatoes image

These are so good. You can make them with just about anything as a side dish. And even my 5-year-old likes the flavor...so that could say something.

Provided by mommylady2010

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 small onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 ⅓ pounds potatoes, cut into 1-inch chunks

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.

Nutrition Facts : Calories 113.3 calories, Carbohydrate 12.3 g, Fat 6.9 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 151 mg, Sugar 1.1 g

ROSEMARY POTATOES WITH CARAMELIZED ONIONS



Rosemary Potatoes with Caramelized Onions image

Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12

2 pounds small red potatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
CARAMELIZED ONIONS:
2 large sweet onions, chopped
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons balsamic vinegar

Steps:

  • In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

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

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

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.

POTATOES AND ONIONS



Potatoes and Onions image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

ROASTED PARMESAN ROSEMARY POTATOES



Roasted Parmesan Rosemary Potatoes image

Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!

Provided by I Love Troy

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 5

1 ½ pounds new potatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 29.9 g, Cholesterol 2.2 mg, Fat 11 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 48.6 mg, Sugar 1.4 g

ROSEMARY RED POTATOES



Rosemary Red Potatoes image

Great with steak or any meat, this is one of our best-loved potato "sidekicks." Sometimes I add sliced fresh mushrooms and sliced fresh zucchini tossed with a little olive oil after the potatoes have baked about 15 minutes. -Kelly Ward Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1-3/4 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1-1/2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon garlic salt

Steps:

  • In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned.

Nutrition Facts : Calories 273 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 126mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

ROASTED ROSEMARY-ONION POTATOES



Roasted Rosemary-Onion Potatoes image

Who needs French fries? This potato dish will make you forget all about those deep-fried sticks.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 7

4 medium potatoes (1 1/3 pounds)
1 small onion, finely chopped (1/4 cup)
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried rosemary leaves
1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 450°F. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks.
  • Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
  • Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.

Nutrition Facts : Calories 185, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

ROSEMARY POTATOES



Rosemary Potatoes image

Try these potatoes with our Steaks with Balsamic-Mustard Sauce and Steamed Green Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

Coarse salt and ground pepper
2 1/2 pounds red new potatoes
1 teaspoon dried rosemary
1 tablespoon olive oil

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.

Nutrition Facts : Calories 166 g, Fat 4 g, Fiber 3 g, Protein 5 g

ROSEMARY POTATOES WITH CIPOLLINI ONIONS



Rosemary Potatoes With Cipollini Onions image

Delicious side dish to be served with steak or chicken. Cipollini onions are sweet and fragrant and add make everyday roasted potatoes into something special.

Provided by SilverOpera

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs baby red potatoes
2 cups cippolini onions
2 teaspoons crushed rosemary
3 tablespoons olive oil
morton's nature's seasoning

Steps:

  • Preheat the oven to 400 degrees.
  • Slice the red potatoes until they are about the same size as the onions.
  • Skin the onions. You may want to boil them for a minute and then shock them in cold water to make this easier.
  • Toss onions and potatoes with olive oil in a large bowl.
  • Add rosemary and Nature's Seasoning (other all-purpose seasonings can be substituted. Add salt if the seasoning does not include it).
  • Roast the potatoes until they are brown and crispy.
  • For crispier potatoes, chop the potatoes and onions to a smaller size.

Nutrition Facts : Calories 257.2, Fat 7, SaturatedFat 1, Sodium 15.4, Carbohydrate 45.1, Fiber 5.8, Sugar 4, Protein 5.1

PARMESAN, GARLIC & ROSEMARY ROASTED POTATOES RECIPE BY TASTY



Parmesan, Garlic & Rosemary Roasted Potatoes Recipe by Tasty image

Here's what you need: potato, shredded parmesan cheese, goose fat, dried rosemary, garlic, salt, pepper

Provided by Matthew Cullum

Categories     Sides

Yield 4 servings

Number Of Ingredients 7

2 lb potato
1 cup shredded parmesan cheese
3 tablespoons goose fat, or vegetable oil
1 tablespoon dried rosemary
1 tablespoon garlic, crushed
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 180°C (350°F).
  • Peel and quarter the potatoes.
  • Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered.
  • Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered.
  • Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, making sure the oil is hot. Add the potatoes.
  • Cook for 1 hour, flipping every 15 minutes to ensure they are evenly browned.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 47 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, Sugar 2 grams

POTATOES WITH ROSEMARY



Potatoes With Rosemary image

Make and share this Potatoes With Rosemary recipe from Food.com.

Provided by Leahs Kitchen

Categories     Potato

Time 1h50m

Yield 1 pie dish, 6-8 serving(s)

Number Of Ingredients 7

1/4 cup butter
2 large onions, thinly sliced
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
4 medium sized potatoes, scalloped
1 cup half-and-half

Steps:

  • Heat butter in a large skillet until melted.
  • Add onions, rosemary, salt and pepper.
  • Cook over low heat until onions are soft and browned slightly about 20 minutes.
  • Arrange 1/2 of the potato slices on the bottom of a 10"x 1 1/2" greased pie dish.
  • On top of the potatoes add 1/2 the onion mixture.
  • Repeat steps 4 and 5.
  • Pour half and half over the top.
  • Cover with aluminum foil and bake at 350F for 1 hour.
  • Uncover and cook for 20 minutes longer.
  • Cut into wedges to serve.

Nutrition Facts : Calories 251.1, Fat 12.5, SaturatedFat 7.8, Cholesterol 35.3, Sodium 274.9, Carbohydrate 31.7, Fiber 3.9, Sugar 3.3, Protein 4.6

CRISP ROSEMARY POTATOES



Crisp Rosemary Potatoes image

Categories     Potato     Side     Roast     Quick & Easy     Rosemary     Shallot     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 3

2 lb red potatoes, cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary

Steps:

  • Preheat oven to 450°F and generously oil 2 large baking sheets.
  • Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.
  • Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.

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