Easy Crispy Roast Potatoes With Garlic And Rosemary Food

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.

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.

OVEN ROASTED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• In a saucepan large enough to hold all of the potato chunks, bring water to a boil.
• Add potatoes, and boil for 2 minutes. You are not trying to cook the potatoes through at this point.
• In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland.
• Drain the potatoes well, and add to the oil and garlic mixture.
• Mix gently, but thoroughly.
• Cover bowl, and let sit for at least 20 minutes, and up to 2 hours.
• Preheat oven to 450.
• Place potato mixture in a roasting pan.
• Bake for 20 minutes.
• Toss potatoes with a spatula.
• Return to the oven for 10 more minutes until cooked through and golden brown.
• Check seasonings, and add more salt or pepper as needed.
• Serve immediately.

GARLIC AND ROSEMARY ROASTED POTATOES

Steps:

• Wash and scrub potatoes.
• Cut potatoes in half.
• Grease a baking sheet.
• Preheat the oven to 400°F.
• Place potatoes in a bowl or zip lock bag.
• Add the olive oil and coat potatoes thoroughly.
• Sprinkle potatoes with garlic, rosemary, and salt and pepper and stir or shake to mix well.
• Turn out onto baking sheet.
• Bake uncovered for 20 to 35 minutes, until lightly browned and crispy, stirring occasionally.

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! :).

ROASTED ROSEMARY POTATOES WITH GARLIC

Steps:

• Preheat oven to 400.
• Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
• Drizzle with the oil and toss well to evenly coat.
• Sprinkle with the rosemary, salt and freshly ground pepper.
• Toss again.
• Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
• Serve hot.
• Serves 6.