GARLIC ROSEMARY POTATO SKEWERS
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
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
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
Provided by Tyler Florence
Categories side-dish
Time 1h
Yield 1 to 2 servings
Number Of Ingredients 5
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
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
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
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
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
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
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
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
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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