Rosemary Skewered Potatoes Recipes

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GARLIC ROSEMARY POTATO SKEWERS



Garlic Rosemary Potato Skewers image

Provided by Rich Rogers

Categories     Sides

Time 40m

Number Of Ingredients 5

1½ lbs uncooked red potatoes
¼ cup Chef Shamy Garlic Butter
2 tsp fresh rosemary, chopped
1 tsp salt
½ tsp pepper

Steps:

  • Place wooden skewers in water for 30 minutes.
  • Quarter potatoes and rinse. Place potatoes in a microwave safe bowl, and cover with 1/4 cup of water. Microwave for 10 minutes, or until potatoes are tender.
  • Allow potatoes to cool, the skewer potatoes, 5-6 quarters on each one.
  • Places potato skewers on grill, brushing generously with Chef Shamy Garlic Butter. Sprinkle with rosemary, salt and pepper. Cook 5 minutes, then flip. Brush with more Garlic Butter, rosemary, salt, and pepper.
  • Cook an additional 5 minutes, or until grill marks are evident.
  • Serve immediately.

Nutrition Facts :

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.

ROSEMARY POTATOES



Rosemary Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 1h

Yield 1 to 2 servings

Number Of Ingredients 5

4 small organic russet potatoes
2 sprigs fresh rosemary
3 cloves garlic
Vegetable oil, for deep-frying
Sea salt and freshly ground black pepper

Steps:

  • Place the potatoes in a stockpot and cover with cold water; add the rosemary and garlic. Bring to a simmer and cook until the potatoes are al dente, about 30 minutes. Remove the potatoes from the water and let cool.
  • Preheat a deep-fryer filled with vegetable oil to 350 degrees F.
  • Cut the potatoes into bite-size pieces and fry them in the oil until golden brown and crispy. Drain on paper towels, then transfer to a bowl and season with salt and pepper.

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

SKEWERED GRILLED POTATOES



Skewered Grilled Potatoes image

New potatoes coated in a rosemary and garlic marinade then skewered and grilled.

Provided by kimberlyj

Categories     Side Dish     Potato Side Dish Recipes

Time 1h40m

Yield 8

Number Of Ingredients 7

2 pounds red potatoes, quartered
½ cup water
½ cup light mayonnaise
¼ cup dry white wine
2 teaspoons crushed dried rosemary
1 teaspoon garlic powder
wooden skewers, soaked in water for 30 minutes

Steps:

  • Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
  • In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.

Nutrition Facts : Calories 136.6 calories, Carbohydrate 19.9 g, Cholesterol 5.3 mg, Fat 5.2 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 108.8 mg, Sugar 1.9 g

ROSEMARY SKEWERED POTATOES



Rosemary Skewered Potatoes image

Created this recipe for Father's day. Smells really great cooking on the grill. Try to use longer rosemary sprigs for skewering. You could use wooden or metal skewers if you like.

Provided by Lorianne1

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb new potato
3 teaspoons fresh rosemary, chopped
6 -8 rosemary sprigs
2 -3 tablespoons olive oil
salt, to taste
pepper, to taste

Steps:

  • boil new potatoes 15 minutes, until tender.
  • Cut potatoes in half and toss with olive oil, chopped rosemary, salt, and pepper.
  • Remove most of rosemary from sprigs leaving a little at tip.
  • Skewer potatoes on rosemary sprigs, cut side down.
  • Place potatoes on medium-hot grill, cut side down, and grill 5-6 minutes or until browned.

Nutrition Facts : Calories 147.8, Fat 6.9, SaturatedFat 1, Sodium 7.1, Carbohydrate 19.9, Fiber 2.6, Sugar 0.9, Protein 2.3

GRILLED LAMB WITH ROSEMARY POTATO SKEWERS



Grilled Lamb With Rosemary Potato Skewers image

Here, grilled leg of lamb is accompanied by tender fingerling potatoes, which are skewered onto fresh rosemary sprigs and then grilled. This technique infuses the potatoes with a delicate herbal flavor. The rosemary echoes the piney aromas of the Zweigelt, while the lamb provides a counterpoint to the wine's medium weight and spiciness. Williams-Sonoma

Provided by By The Lake

Categories     Lamb/Sheep

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 tablespoons kosher salt
1/4 teaspoon red pepper flakes
1 1/2 teaspoons fresh ground black pepper
1 teaspoon finely chopped fresh rosemary
1 1/2 teaspoons finely chopped fresh thyme
2 tablespoons minced garlic
1/2 cup olive oil
2 teaspoons Dijon mustard
1 butterflied leg of lamb, 2 1/2 to 3 lb
4 lbs fingerling potatoes
10 rosemary sprigs, each about 8 inches long, leaves removed except at tips

Steps:

  • In a large bowl, stir together 2 Tbs. of the salt, the red pepper flakes, 1/2 teaspoons of the black pepper, the chopped rosemary, thyme, garlic, 1/4 cup of the olive oil and the mustard. Coat the lamb on both sides with the mixture. Cover and refrigerate for 5 to 6 hours.
  • In a large pot of salted boiling water, cook the potatoes until tender, 5 to 7 minutes. Drain and let cool. Skewer the potatoes onto the rosemary sprigs. Rub the potatoes with the remaining 1/4 cup olive oil. Season with the remaining 1 Tbs. salt and 1 teaspoons black pepper.
  • Prepare a medium-hot fire in a grill.
  • Place the lamb on the center of the grill rack, close the lid and grill for 10 minutes. Turn the lamb over and arrange the potato skewers on the grill. Close the lid and cook, turning the potatoes occasionally, until an instant-read thermometer inserted into the center of the lamb registers 130° to 135°F for medium-rare to medium, 10 to 15 minutes more.
  • Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Place the potato skewers on a warmed platter. Cut the lamb into thin slices and arrange on the platter alongside the potatoes.

Nutrition Facts : Calories 378.2, Fat 18.4, SaturatedFat 2.6, Sodium 3526.2, Carbohydrate 49.1, Fiber 7.6, Sugar 3.6, Protein 5.4

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