Rosemary Roasted Potatoes Recipes

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ROASTED ROSEMARY POTATOES WITH GARLIC



Roasted Rosemary Potatoes with Garlic image

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

2 lbs red potatoes, left whole if small,halved or quartered if large
8 cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 tablespoon dried rosemary
salt, preferably the coarse variety
fresh ground pepper

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 ROASTED POTATOES



Rosemary Roasted Potatoes image

Provided by Anne Burrell

Categories     side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 5

8 ounces new potatoes
3 cloves garlic, smashed
1 sprig fresh rosemary, leaves finely chopped
Kosher salt
Extra-virgin olive oil

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!

Nutrition Facts : Calories 149 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams

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 ROASTED POTATOES



Rosemary Roasted Potatoes image

Provided by Ina Garten

Time 45m

Yield 8 servings

Number Of Ingredients 5

3 pounds baby Yukon Gold potatoes
1/3 cup olive oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided)

Steps:

  • Preheat oven to 425 degrees F.
  • Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
  • Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
  • Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
  • ;
  • Sprinkle with remaining rosemary and serve.

SKILLET ROASTED POTATOES WITH ROSEMARY



Skillet Roasted Potatoes With Rosemary image

Provided by Jacques Pepin

Categories     quick, weekday, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

2 pounds small new potatoes (about 24), thoroughly washed and any damaged spots removed
3 tablespoons olive oil
1 tablespoon unsalted butter
1 cup water
1/4 teaspoon salt
2 tablespoons fresh rosemary leaves or 2 teaspoons dried

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.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

"Fresh rosemary is the key to these savory and colorful potatoes. You can substitute carrots for the sweet potatoes with equally tasty and beautiful results." Shannon Koene - Blacksburg, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 9

1-1/2 pounds potatoes, peeled and cut into 1-inch cubes
1-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 large onion, cut into wedges
2 garlic cloves, minced
3 tablespoons olive oil
4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
1-1/2 teaspoons Creole seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 157 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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-GARLIC ROASTED POTATOES



Rosemary-Garlic Roasted Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 5

4 pounds new potatoes, scrubbed, halved
2 heads garlic, cloves separated
4 tablespoons rosemary, chopped
1/4 cup olive oil
Kosher salt and pepper to taste

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.

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 5

6 medium red potatoes cut in wedges
8 teaspoons olive oil
2 teaspoons chopped garlic
2 teaspoons chopped rosemary leaves
Salt and pepper

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.

ROASTED POTATOES WITH ROSEMARY



roasted Potatoes with Rosemary image

In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too they don't need any attention; you just leave them in the oven till you're ready to serve.

Provided by pjsanders22

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Pre-heat the oven to gas mark 7, 425°F (220°C).
  • Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through. Wash the potatoes but don't scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm). Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate. Remove the tin from the oven, place it over direct heat the oil needs to be very hot then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp. Season with salt and pepper before serving.

ROSEMARY-ROASTED POTATOES



Rosemary-Roasted Potatoes image

Provided by Molly O'Neill

Categories     easy, side dish

Time 35m

Yield Four servings

Number Of Ingredients 5

8 large red potatoes, cut into 1/2-inch cubes
2 teaspoons rosemary oil
Freshly ground pepper to taste
1 teaspoon salt
2 teaspoons chopped fresh rosemary

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.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 3 grams, Carbohydrate 119 grams, Fat 3 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 715 milligrams, Sugar 10 grams, TransFat 0 grams

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

Found this recipe in a local fundraising cook book. It is quick, easy and tasty. You can vary the herbs to your individual taste, but the thyme and rosemary are my favorite.

Provided by Jellyqueen

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs red potatoes, unpeeled and quartered
2 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon olive oil
2 teaspoons chopped fresh rosemary
1/8 teaspoon pepper

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.

GARLIC ROAST POTATOES



Garlic roast potatoes image

Crispy roasties are essential to any Sunday dinner. Everyone's favourite side can only be improved by roasting in goose fat, with garlic and herbs

Provided by Mark Sargeant

Categories     Side dish

Time 1h50m

Number Of Ingredients 4

2kg Maris Piper potatoes
4 tbsp goose fat
4 rosemary sprigs, leaves picked and roughly chopped
4 garlic cloves , peeled and left whole

Steps:

  • Peel the potatoes, leaving the smaller ones whole and cutting the larger ones so that they are all roughly the same size. Put them in a large pan of cold salted water, bring to the boil and simmer gently for about 15 mins until cooked through. Tip gently into a colander and leave to drain and cool - there's no need to shake. When they stop steaming, put them on a tray in a single layer and place in the fridge, uncovered, until ready to roast. Can be done up to two days ahead.
  • Once you have put the loin in to start roasting, spoon the goose fat into a flameproof roasting tin and heat on the hob for a few mins. Turn the heat off and, one at a time, turn each potato in the fat so they are completely coated. Make sure they are in a single layer and not touching. Once the oven has been turned down to 180C/160C fan/gas 4, put the potatoes in the oven with the pork and cook for 40 mins undisturbed.
  • Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. The pork should have come out of the oven by now, so turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a final 20 mins. Add the rosemary and garlic 5 mins before the end. Once cooked, the potatoes should be deep golden and crunchy on the outside and fluffy in the middle. Sprinkle with sea salt and serve.

Nutrition Facts : Calories 347 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC



Rosemary Potatoes with Roasted Heads of Garlic image

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

4 pounds new red potatoes, cut into 1-inch pieces
2 large heads garlic, top third sliced off and discarded
½ cup butter, cut into pieces
3 sprigs fresh rosemary, chopped
1 cup dry white wine
½ cup extra-virgin olive oil
salt and ground black pepper to taste

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

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

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From spendwithpennies.com
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Top Asked Questions

How to cook potatoes in the oven with Rosemary?
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.
How do you make potato salad with Rosemary?
(You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.) Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices.
How to cook sweet potatoes with Rosemary and salt?
Directions. Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up. Bake the potatoes for 30 minutes, until they are tender and golden...
How to cook potatoes in the oven?
Watch how to make this recipe. 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.

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