Crispy Potatoes With Rosemary Food

EXTRA CRISPY ROSEMARY ROASTED POTATOES

Steps:

• Position a rack in the lower third of the oven and heat to 425°F. Line a baking sheet with parchment paper or spray with olive oil cooking spray.
• Combine potatoes, 1 c water, and 1 tsp kosher salt in a microwave safe bowl. Cover with a plate and microwave on high for 5 minutes.
• Drain the potatoes, then return to the bowl and toss. The residual heat from the bowl will evaporate any remaining water droplets.
• Add the olive oil, rosemary, and pepper to the bowl, then toss to combine.
• Spread the potatoes evenly over the prepared baking sheet, ensuring the potatoes aren't touching. Season with the remaining salt, then transfer to the oven. Roast 40-45 minutes, flipping once halfway through, until golden brown and crisp on the outside and tender on the inside. Serve immediately.

CRISPY POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees. Cover potatoes with 2 inches of water in a medium saucepan and bring to a boil; add a generous amount of salt. Boil until potatoes are just tender, about 5 minutes. Drain and immediately toss in a bowl with oil and rosemary. (Potatoes will break apart slightly.) Season with salt and pepper.
• Transfer potatoes to a rimmed baking sheet. Roast, flipping once, until golden and crisp, about 35 minutes. Serve immediately.

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.

ROASTED PARMESAN ROSEMARY POTATOES

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.

CRISPY SHAKEN POTATOES WITH ROSEMARY

Steps:

• Preheat the oven to 425°F.
• Cut the potatoes into 1-inch chunks. Place in a large stockpot, cover in cold water and add a teaspoon of kosher salt. Set over high heat, cover, and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes or until fork tender but still firm in the center.
• Drain the potatoes in a colander, then place them back in the empty stockpot. Cover with a lid and shake the pot vigorously for a few seconds, until the surface of the potato is fuzzy; this will help the formation of a crust. Season potatoes generously with salt.
• Add the oil to a 13x18 inch sheet or roasting pan and place in the oven until oil is hot and almost smoking, about 5 minutes. Remove the roasting pan and carefully add the potatoes. Return pan to oven and roast for 30 minutes. Flip the potatoes, scatter with rosemary, and continue to cook until the potatoes are crispy and brown, 10 to 15 minutes more.
• Return potatoes to the oven to rewarm at 350°F for 10 minutes before serving.

CRISPY ROSEMARY POTATOES

Steps:

• Bring a large kettle of salted water to a boil.
• While the water heats, cut the potatoes in half (do not peel them).
• Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
• When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
• Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
• Heat a large, heavy skillet over medium-high heat.
• Add the olive oil, then quickly add the potatoes.
• Salt and pepper the potatoes well.
• Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
• Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
• Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
• Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
• Serve the potatoes hot.

CRUNCHY ROASTED ROSEMARY POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. Serve immediately.

CRISP ROSEMARY POTATOES

Steps:

• Preheat oven to 450°F and generously oil 2 large baking sheets.
• Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.
• Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.

CRISPY ROASTED ROSEMARY POTATOES

Steps:

• Preheat oven to 375 degrees.
• Heat oil in cast iron skillet over medium high heat until hot. Add potatoes and cook for 8 minutes or until lightly browned, stirring frequently. Remove from heat.
• Add remaining ingredients, toss gently.
• Place skillet in oven and bake 1 hour and 15 minutes or until browned, stirring every 30 minutes.
• Be careful not to grab the handle when you remove to serve! :).