Rosemary Red Potatoes Recipes

LIGHT ROSEMARY RED POTATOES

Steps:

• Remove papery outer skin from garlic; separate into cloves, leaving them unpeeled. In a large bowl, combine potatoes, onion and garlic. Add oil and salt; toss to coat. , Arrange potato mixture in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Top with rosemary sprigs. Bake at 450° for 15-17 minutes or until garlic is tender. , Remove garlic cloves; cool. Stir potato mixture; bake 5-8 minutes longer or until potatoes are tender, stirring occasionally. Discard rosemary. Squeeze softened garlic into a large bowl; mash with a fork. Add mustard and vinegar. Add potato mixture and stir gently to coat.

ROSEMARY RED POTATOES

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.

ROASTED RED POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

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.

BELLA'S ROSEMARY RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

ROASTED BABY RED POTATOES WITH ROSEMARY

Steps:

• Preheat the oven to 450°F.
• Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet. Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender and beginning to brown in spots, about 45 minutes.

ROSEMARY POTATOES

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.

BARBARA'S ROSEMARY RED POTATOES

Steps:

• Preheat oven to 375°F.
• In a small sauce pan or in microwave, melt butter.
• Stir oil into the butter,before pouring mixture into GLASS baking dish.
• Place the potatoes into the GLASS baking dish, and stir until coated.
• Sprinkle with rosemary, salt and pepper.
• Cover the baking dish with aluminum foil.
• Bake for 30 minutes or until potatoes are tender.
• Stir occasionally to ensure even cooking.

RED POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 325 degrees F.
• On a cooking sheet or baking dish toss potatoes with oil 1/4 teaspoon of the salt and the pepper. Roast for 20-30 minutes or until potatoes begin to brown.
• Remove from oven and sprinkle with rosemary and remaining salt (1/2 teaspoon).
• Return to oven and cook until potatoes are done (5-10 minutes).

15-MINUTE ROSEMARY-GARLIC POTATOES

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.

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.