EXTRA CRISPY ROSEMARY ROASTED POTATOES
Extra Crispy Roasted Potatoes are a side dish dream. Not only do they have the perfect balance of crunch and creamy, but rosemary gives them just the right hint of fall flavor. Lightly-salted and herbacious, these Rosemary Potatoes crisp up perfectly with the right amount of heat, breathing room, and olive oil. Just be mindful of the recipe during prep and let your oven take care of the heavy lifting. A quick turn in the microwave to par-cook ensures an even roast, inside and out.
Provided by Danielle Esposti
Categories Side Dish
Time 55m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 heaping cup, Calories 185 kcal, Carbohydrate 30 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 432 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 6 g
CRISPY ROSEMARY POTATOES
You must use fresh potatoes for this. These potatoes develop a crisp crust when seared in olive oil. They can be served with dinner or breakfast. Recipe from Vegetarian Planet. Cooking and prep times are an estimate.
Provided by cookiedog
Categories Breakfast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 296.6, Fat 13.7, SaturatedFat 1.9, Sodium 595.6, Carbohydrate 40.2, Fiber 5, Sugar 1.8, Protein 4.7
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
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.
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.
CRISPY ROASTED ROSEMARY POTATOES
Easy and goes great with roasted or grilled meats. Use fresh rosemary, if you have it. Lovely! :)
Provided by Messy44
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
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! :).
Nutrition Facts : Calories 390.2, Fat 3.3, SaturatedFat 0.5, Sodium 103.4, Carbohydrate 81.2, Fiber 8.8, Sugar 5.1, Protein 9.7
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