Crispy Roasted Rosemary Potatoes Food

CRISPY ROASTED ROSEMARY SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper.
• Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 450 degrees F. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.
• Enjoy!

EASY CRISPY ROAST POTATOES WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 200C.
• Place the peeled and halved potatoes in a large saucepan and cover with water. Salt the water and bring to the boil, reducing to medium heat and allowing to cook for about 8-10 minutes.
• When the outer edges of the potatoes have softened a little, but the potato is not cooked through, drain into a colander and allow to steam dry for 5 minutes.
• Tip the potatoes back into the saucepan, add the lid, and holding it on securely give it a shake to roughen up the outside of the potatoes.
• Meanwhile, heat up the oil in a large, high-sided baking tray in the preheated oven. This should take maybe 10 minutes or so.
• Remove the baking tray and place on the hob over a low heat whilst you carefully place the potatoes into the tray in one layer, be sure not to overcrowd the tray.
• Add the sprigs of rosemary and turn each potato, using a pair of long tongs, to make sure each is even coated in oil. Sprinkle generously with sea salt.
• Roast the potatoes for about 40-50 minutes, turning the potatoes after 25 minutes and adding the whole garlic cloves.
• When golden brown removes the pan from the oven and using tongs transfer the potatoes out of the pan onto a plate covered in a kitchen towel to soak up any excess oil.
• Serve immediately in a lovely serving dish.

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 ROAST POTATOES RECIPE

Steps:

• Preheat oven to 425°F/220°C.
• Peel potatoes and halve or quarter (depending on size) into approx 2 inch pieces.
• Place potatoes and 1 teaspoon of salt in a medium saucepan and cover with tap water (not hot).
• Bring to boil over high heat.
• When boiling, reduce to medium heat and simmer for 10-15 minutes or until just tender when pierced with a skewer.
• Drain potatoes into a colander and allow to dry out for 5 minutes.
• While waiting for the potatoes to dry, pour the extra virgin olive oil into a medium size roasting pan which will hold the potatoes easily in one layer. Place the pan in the oven to heat for 5 minutes.
• Also prepare the garlic by crushing with the back of a knife but leaving whole and with skins on.
• When potatoes have dried, shake in the colander vigorously to rough up the surface and crush them slightly.
• Carefully remove roasting pan from the oven and add the potatoes to the hot oil. Quickly turn the potatoes in the oil to coat. Sprinkle with 1 teaspoon salt.
• Return to the oven. Roast potatoes for 30 minutes.
• Remove from the oven. Add garlic and rosemary then turn potatoes and roast for another 40 minutes turning over a few more times to ensure potatoes are golden and crisp on all sides.
• Season with remaining 1 teaspoon salt and serve immediately.

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 GARLIC ROSEMARY SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Place potatoes in a large pot and cover with water. Salt the water generously. Bring to a boil and cook until potatoes are fork tender, about 20 minutes; drain and cool slightly.
• In a small bowl, combine melted butter, garlic and rosemary. Drizzle a large sheet pan with olive oil.
• Arrange potatoes on the pan, leaving about an inch of space between potatoes. With a potato masher or fork, press down on each potato until it flattens, but is still held together by the skin.
• Drizzle the butter mixture over the potatoes. Sprinkle with additional rosemary, if desired. Season with salt and pepper.
• Bake for 20-25 minutes, or until potatoes are golden brown.

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.

GARLIC ROSEMARY CRISPY ROASTED POTATOES

Steps:

• Begin by peeling and chopping the potatoes. If using a potato variety with thin skin, you can simply scrub the potatoes then leave them on.
• Next, fill a large pot with water and bring to boil (to add extra flavor, you can salt the water). Then add the chopped potatoes (carefully) and boil for 7 minutes.
• Drain the potatoes and shake the basket/sieve well as this will help the potatoes to crisp up more in the pan.
• Optionally, dry the potatoes well before shaking the potatoes and this will help them crisp up better and avoid them sticking to the bottom of the pan.
• Chop the rosemary and garlic. I kept my garlic whole aside from chopping the top. However, you can optionally crush some into the oil, for extra flavor.
• Preheat oven to 160C/320F. Heat up the olive oil in a large pan. Then add the boiled potatoes, rosemary, and garlic. Lightly fry for a few minutes, until just beginning to crisp up - 2-3 minutes should be more than enough.
• If your pan is oven-safe then you can leave them in the pan, optionally tossing with a little extra oil. Alternatively, transfer the spuds in a single layer to a baking sheet pan and then place in the oven for 45-55 minutes, until crispy and golden brown.
• Turn the potatoes once, halfway through cooking. Once ready, serve immediately.

CRISPY ROASTED BABY POTATOES WITH ROSEMARY

Steps:

• Before you get started, scroll up a little and watch a quick recipe video.
• Check the notes and tips of the recipe for extra info and help.
• Wash, peel and cut potatoes into half. Soak in water for at least 15-20 minutes to remove starch.
• In a pot, add boiling hot water from a kettle. Add salt, soaked potatoes and simmer for 10 minutes or until they are almost cooked.
• Drain potatoes in a colander, shake lightly to remove excess water. Leave them for a couple of minutes to dry out.
• Preheat oven at 200 C. Meantime in a deep bottomed bowl, combine oil, rosemary, salt, chilli flakes and mix well. Put boiled potatoes and gently stir/toss to coat.
• Spread potatoes in a piping hot baking tray in a single layer with enough space between them. Do not overcrowd them.
• Place the tray in preheated oven and roast for 20-minutes.
• In a second bowl combine oil and garlic. Take the tray out, drizzle garlic-infused oil all over. Flip potatoes for even browning. keep the tray back in the oven and roast for further 20 minutes or until potatoes turns golden colour and crispy.

CRISPY ROSEMARY ROASTED POTATOES

Steps:

• Position a rack on the lowest level of the oven and preheat oven to 425°F.
• Cut each potato in half, then in half again, until you have 4 evenly sized chunks per potato. Place in a medium pot with 1 teaspoon of the salt, cover with cold water and set over high heat. Bring potatoes to a boil, then reduce heat slightly and boil for 2 minutes.
• In a large bowl, mix together cornmeal, remaining 1 teaspoon salt and pepper. Drain potatoes, then transfer to the bowl with the cornmeal and toss gently to coat.
• In a 12-inch cast-iron pan or heavy skillet, heat olive oil over high heat. When small bubbles begin to rise (but before oil is smoking) and oil is very hot, add rosemary and garlic. Stir carefully with tongs for a minute to infuse the oil.
• Carefully add cornmeal-crusted potatoes all at once to the hot oil and arrange them with your tongs so that they are evenly distributed around the pan. Place the skillet in the oven and roast for 15 minutes. Carefully remove pan from oven and turn each potato so the crispy side faces up. Roast for another 20 to 25 minutes or until golden all over.
• Using a slotted spoon, transfer potatoes to a serving platter. Sprinkle with chopped fresh rosemary and a sprinkling of sea salt if desired. Serve at once.

CRISPY ROASTED ROSEMARY POTATOES

Steps:

• Wash and clean the potatoes. If they are not organic, peel them.
• Cut the potatoes into wedges, chunks or quarters.
• Soak potatoes in a bowl of cold water for at least 1 hour and change the water if it looks cloudy or whitish.
• Preheat oven to 425 degrees Fahrenheit. Arrange an oven rack in the middle of the oven.
• Drain potatoes and rinse under cold water to remove the remaining starch.
• Using paper towels or a kitchen towel, pat dry the potatoes, remove as much moisture as possible. Transfer to a clean and dry, large bowl.
• Add olive oil, fresh rosemary, garlic, paprika, oregano, mustard, salt and pepper to a small bowl and stir to combine.
• Add the oil mixture to the potatoes and toss until well coated.
• Transfer the potatoes to a sheet pan and spread out into 1 layer with enough room between each one, the potatoes should not over-lap, do not overcrowd the pan.
• Roast in the oven for 45 minutes to 1 hour or until browned and crisp.
• Flip twice during cooking in order to ensure even browning.

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.

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.

CRISPY ROASTED GARLIC AND ROSEMARY POTATOES

Steps:

• Preheat oven to 425°F with baking sheet in the oven so that it gets hot.
• In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. Toss until everything is fully coated in oil.
• When oven is hot, carefully remove baking sheet and pour potatoes onto the hot pan, arranging in a single layer. Flip potatoes so that the cut side is facing the pan (that is how they will get crispy).
• Bake for 45-60 minutes, flipping halfway through. They are done when potatoes and garlic are golden brown.

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! :).

CRISPY ROASTED POTATOES

Steps:

• Wash and cut your potatoes into similar size chunks (around 1 inch). You can peel them, however I prefer to leave the skins on
• Preheat oven to 230°C/450°F
• Boil a pot of water on the stove, season with sea salt. Add the potatoes and baking soda and parboil
• After about 8-10 minutes, when fork tender but not fully cooked, drain the potatoes through a colander. Shake the potatoes to roughen the edges with the colander
• Add 2-3 tbsp of olive oil to an oven dish. Add the potatoes and season with salt and pepper. Give it a shake, so the potatoes are coated with the oil and seasoning, then put into the oven
• In the meantime, grate the garlic cloves in a small ramekin. Add 2 tbsp of olive oil, and mix together with a rosemary sprig. Leave the rosemary tip in the ramekin to infuse the oil
• After 30-40 minutes, remove potatoes from the oven and shake around. Using the rosemary sprig, brush on the garlic oil over the potatoes.
• Tear over the rosemary leaves and place them back in the oven for 20 -30 minutes (depending on oven strength ) until they are nice and crispyRemove from oven , top with a sprinkle of flakey sea salt and enjoy alongside your favourite dish!

EASY CRISPY ROASTED ROSEMARY TRI-COLORED POTATOES

Steps:

• Get a large pot of water on the stovetop ready to boil. While that it heats up, scrub/wash your potatoes and pre-heat your oven to 400 degrees F.
• When the water in your pot boils, add your potatoes to the water and boil them just until slightly soft. This is when your fork goes into the potato about 3/4 of an inch, but the center of the potato is still tough. About 10 minutes or so. Drain the potatoes with a strainer, do not rinse the potatoes, and set aside to drain the water off the potatoes.
• Carefully, cut the potatoes in half, Use a cutting board, and cut thru the center of each potato quickly for minimum heat exposure.
• Starting with a cast-iron skillet, heat the olive oil.. When the oil is hot, add the boiled, well-drained and cut up, red skins, rosemary, and salt and pepper. Stir the potatoes to be sure they are coated well with the ingredients. Cook on top of the stove for about 5 minutes.
• Take the cast iron right to the 400 degrees F oven that is waiting and bake for 25-30 minutes depending on your oven.
• The potatoes are done when you see a nice crispy brown color on the surface and skins of the potatoes.

CRISPY ROSEMARY GARLIC POTATOES

Steps:

• Chop up your potatoes into bite sized pieces, around 2 inch chunks
• Add to cold water to a bowl to cover the potatoes and add roughly 4 tbs- 8tbs salt. Make this water as salty as the ocean! Set potatoes to sit in the water for about 20 minutes This helps makes the potatoes crispy without drying them out
• Preheat oven to 425
• Finely chop your garlic, rosemary, and sage
• On medium heat add 1 tbs butter to a large fry pan (bake friendly if possible) to melt Then add your garlic and sauté until it starts to brown
• Drain and rinse your potatoes, then add to the pan with the garlic. Fry for about 10-15 minutes until the potatoes start to brown on the edges
• If your potatoes start to stick to the pan add an additional 1 tbs of butter. Now turn off heat and add your rosemary and sage, mix well
• Add your potatoes to the oven and roast for 20-25 minutes until they are crispy and completely golden brown

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.

ROSEMARY LEMON ROASTED POTATOES

Steps:

• Start bringing a large pot of water to a boil on the stovetop.
• While you wait, chop the potatoes into approximately 1-inch chunks and prepare the lemon juice, lemon zest and chopped rosemary.
• Once the water is boiling, add the potatoes and boil for 7 minutes.
• Drain and shake off excess water then let cool for 5-10 minutes. While you wait, preheat the oven to 400 F (200 C) and line a large baking tray with parchment paper.
• Add the potatoes and sprinkle/drizzle the rest of the ingredients over them. Use your hands or a spatula to mix well then evenly space the potatoes out on the tray in on layer. If you'd like to you place a few sprigs of rosemary around the pan along with some chopped pieces of the lemon.
• Roast for 30-35 minutes until tender and browned.
• Discard the rosemary sprigs and lemon from the pan and serve right away.