CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY
This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs mixed with more Parmesan and lemon zest are sprinkled on top and placed under the broiler until golden and crisp.
Provided by Melissa Clark
Categories weekday, side dish
Time 1h30m
Yield 4 large servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
- When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined.
- Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 811 milligrams, Sugar 2 grams
EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES
These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.
Provided by J. Kenji López-Alt
Categories dinner, vegetables
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
- Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
- Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
- Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
- Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
- Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.
CRISPY PARMESAN BAKED POTATOES
Watch our video to learn how to cook Crispy Parmesan Baked Potatoes with just four ingredients! The kids will love this Parmesan baked potato side dish.
Provided by My Food and Family
Categories Spices
Time 45m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Combine cheese and garlic powder in shallow dish.
- Dip cut-sides of potatoes in butter, then in cheese mixture. Place, cheese sides down, on baking sheet; drizzle with any remaining butter.
- Bake 30 to 35 min. or until potatoes are tender.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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
CRUNCHY ROASTED ROSEMARY POTATOES
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 7
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. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately.
CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY
Steps:
- 1. Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt comes off) Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 - 70 minutes. 2. When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin, transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon fo salt to bowl and mash with a fork until combined. 3. Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through about 10 minutes. Run under broiler for an additional 1 - 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.
CRUNCHY ROASTED ROSEMARY POTATOES
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 4
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.
ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC
This wonderful dish is great for a cookout. I've even made it while camping, cooked over a charcoal grill. Squeeze the roasted cloves of garlic over your potatoes or on crusty buttered chunks of French bread. A taste sensation!
Provided by Dotty Snyder Grohman
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper.
- Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 13 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 49.7 mg, Sugar 1.4 g
CRUNCHY ROSEMARY POTATOES
This recipe reminds me of some roasted potatoes we had at Victoria Station Restaurant at the Burswood Resort and they were delicious.
Provided by ImPat
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 220°C.
- Line a baking tray with foil and then baking paper and spread potatoes on the tray in a single layer and scatter with rosemary leaves and ross with a decent slurp of olive oil until potatoes are thoroughly coated and cover loosely with foil and roast for 20 minutes.
- Remove the foil, reduce the oven to 200C and cook for 35 to 40 minutes until golden brown.
- Sprinkle with sea salt to serve.
ROASTED ROSEMARY POTATOES WITH MAYONNAISE
"This is one of my family's all-time favorites, and you won't believe how simple it is. You can alter it to fit whatever meal you dream up." -Melissa Graham, Savannah, Texas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 268 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 499mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
BAKED POTATO WITH ROSEMARY
Make and share this Baked Potato With Rosemary recipe from Food.com.
Provided by Unkle Leo
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Scrub potatoes and slice 1/2" thick slices from end to end.
- Keep each potato together.
- I use individual ramekins to bake them in, but you can use a caserole dish that will hold the potatoes so they don't fall apart.
- Brush some of the oil in the bottom of the ramekins and put one potato in each.
- Spread the slices a little so they are kind of loose.
- Brush the rest of the oil on the potatoes.
- Sprinkle rosemary and salt on top and top with butter.
- Bake 1 hour or until fork tender.
- The whole thing should come right out together and can be served on plates.
- Drizzle remaining oil and butter over top.
PARMESAN, GARLIC & ROSEMARY ROASTED POTATOES RECIPE BY TASTY
Here's what you need: potato, shredded parmesan cheese, goose fat, dried rosemary, garlic, salt, pepper
Provided by Matthew Cullum
Categories Sides
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C (350°F).
- Peel and quarter the potatoes.
- Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered.
- Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered.
- Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, making sure the oil is hot. Add the potatoes.
- Cook for 1 hour, flipping every 15 minutes to ensure they are evenly browned.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 47 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, Sugar 2 grams
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