Sauté Potatoes With Sea Salt Rosemary Recipes

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SAUTé POTATOES WITH SEA SALT & ROSEMARY



Sauté potatoes with sea salt & rosemary image

There are few sides as simple and perfect as pan-fried spuds - the secret is boiling the potatoes in their skins before frying until golden

Provided by Sara Buenfeld

Categories     Side dish

Time 40m

Number Of Ingredients 5

6 even-sized medium potatoes (about 700g)
2 tbsp rapeseed oil
2 tbsp olive oil
2 tsp chopped rosemary
generous sprinkling flaky sea salt

Steps:

  • Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
  • When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

ROASTED GARLIC AND ROSEMARY SALT POTATOES



Roasted Garlic and Rosemary Salt Potatoes image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 (10-pound) bag salt potatoes, 18 potatoes
1 cup salt
Roasted Garlic, recipe below
1/4 cup butter, cubed
1 bunch rosemary, chopped
Salt and freshly ground black pepper
1 head garlic
Olive oil, to coat
2 teaspoons sea salt

Steps:

  • For the rosemary salt potatoes:
  • Clean potatoes and place whole in stock pot. Add cold water to cover, add salt, cover and bring to boil. Remove lid and boil 18 to 20 minutes, until tender.
  • Remove from heat and drain. Return cooked potatoes to stock pot. Squeeze roasted garlic into pot, add butter, minced rosemary, and cracked pepper to taste, stir to coat potatoes. Serve 3 potatoes per plate.
  • Place garlic in aluminum foil square. Drizzle with olive oil and salt liberally. Wrap with foil and grill for an hour. Remove from heat and remove foil.

POTATOES WITH ROSEMARY



Potatoes With Rosemary image

Provided by Florence Fabricant

Categories     easy, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

1 pound small white potatoes
1 tablespoon extra-virgin olive oil
1 tablespoon fresh rosemary leaves
Salt and freshly ground black pepper
1/4 cup water or dry white wine

Steps:

  • Quarter the potatoes and toss them in a bowl with the olive oil, rosemary and salt and pepper to taste.
  • Place them in a nonstick skillet large enough to hold them in a single layer. Place the skillet over high heat for five minutes, turning the potatoes once during this time. Add the water or wine to the pan, reduce the heat to low, cover the pan and cook for 20 minutes longer, turning the potatoes once or twice as they cook.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 306 milligrams, Sugar 1 gram

POTATOES ROASTED WITH ROSEMARY AND SEA SALT



Potatoes Roasted with Rosemary and Sea Salt image

Categories     Potato     Breakfast     Brunch     Roast     Christmas     Easter     Thanksgiving     Valentine's Day     Vegetarian     Rosemary     Winter     Vegan     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 6

8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or other coarse salt
1/2 teaspoon ground black pepper
3 large garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
  • Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

ROASTED POTATOES WITH ROSEMARY AND SEA SALT



Roasted Potatoes With Rosemary and Sea Salt image

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

Provided by Bev I Am

Categories     Potato

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

8 ounces red potatoes, each cut into 6 wedges
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt or 1/2 teaspoon other coarse salt
1/2 teaspoon ground black pepper
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400°F.
  • Toss potatoes with oil, salt and pepper in medium bowl to coat.
  • Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
  • Add garlic and rosemary to potatoes; toss.
  • Roast until potatoes are just tender, about 10 minutes.
  • Transfer to plate; serve.
  • Makes 2 servings.

TWO POTATO ROSEMARY SAUTE



Two Potato Rosemary Saute image

Make and share this Two Potato Rosemary Saute recipe from Food.com.

Provided by loof751

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1/2 sweet onion, chopped
3 large garlic cloves, minced
1 large sweet potato
1 large russet potato
1 tablespoon chopped fresh rosemary
salt and pepper

Steps:

  • Peel potatoes and cut in to 3/4 inch cubes.
  • Heat oil in a large non-stick skillet over medium heat. Add onion and garlic and saute 2 minutes, stirring constantly so that garlic does not burn.
  • Add potatoes and rosemary and saute 5 minutes.
  • Cover skillet and reduce heat to medium-low. Cook 20-25 more minutes until potatoes are tender. Stir occasionally during this time so that the potatoes don't stick.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 168.7, Fat 6.9, SaturatedFat 1, Sodium 24.7, Carbohydrate 24.9, Fiber 3.4, Sugar 2.7, Protein 2.7

FRIED POTATOES WITH ROSEMARY SALT



Fried Potatoes With Rosemary Salt image

Provided by Amanda Hesser

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 1/2 tablespoons kosher salt, more for seasoning water
6 medium Yukon Gold potatoes
1 tablespoon dried rosemary
Canola oil
Olive oil

Steps:

  • Bring a large pot of salted water to a boil. Slice potatoes 1/4 inch thick and place in a bowl filled with 1 quart of water and 1 tablespoon of the kosher salt. Drain potatoes, and add to boiling water. Cook 6 to 8 minutes, until potatoes are tender but firm. Drain, and let cool completely.
  • Meanwhile, grind rosemary in a small spice grinder or coffee grinder. In a small bowl, combine rosemary and 1/2 tablespoon salt, and mix well. Set aside.
  • Heat oven to 175 degrees. Fill a large skillet with 1/4 inch oil, half canola, half olive oil. Heat oil until a bread crumb added to the oil browns in about 20 seconds. Carefully add dry potato slices in a single layer, and fry until golden brown, about 3 to 5 minutes. Turn, and brown other side, about 2 to 3 minutes. Remove to an ovenproof plate lined with paper towels, and keep warm in heated oven. Repeat with remaining potatoes. Sprinkle potatoes with rosemary salt, to taste, and serve immediately.

Nutrition Facts : @context http, Calories 681, UnsaturatedFat 43 grams, Carbohydrate 56 grams, Fat 49 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 859 milligrams, Sugar 2 grams, TransFat 0 grams

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