Garlicbalsamic And Rosemary Roasted Potatoes Food

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.

GARLIC,BALSAMIC AND ROSEMARY ROASTED POTATOES

Steps:

• Preheat oven to 375°F (190°C).
• Combine all ingredients on a large greased baking sheet (recommend using tin foil for easy cleanup); arrange in a single layer.
• Roast in preheated oven for about 50 minutes, turning once during cooking, until potatoes are tender.
• Serves 6.

ROSEMARY-GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Mince the garlic really finely, then strip the leaves off the rosemary sprigs and mince them finely, too.
• Melt the butter in a small skillet over medium heat, then throw in the rosemary and garlic. Reduce the heat to low and simmer 10 minutes, or until the butter is totally infused.
• Arrange all of the potatoes on baking sheets and toss with the butter mixture. Roast 35 to 45 minutes, or until the potatoes are tender and nice and golden brown. Arrange them on a large platter, add salt and pepper to taste and sprinkle the parsley over the top.

ROASTED SWEET POTATOES AND GARLIC WITH ROSEMARY

Steps:

• Preheat oven to 425 degrees.\ Arrange the sweet potatoes and garlic in a shallow flameproof baking dish large enough to hold them in a single layer. Add just enough water to cover the vegetables. Bring the water to a boil over medium high heat and simmer for 2 minutes. Drain in a colander.
• In a baking dish, combine the oil and butter and melt the butter over medium heat. Remove from the heat, add the potatoes and garlic, rosemary, and salt and pepper to taste and toss to coat. Spread the potatoes in a single layer and roast on the lowest rack of the oven, turning them occasionally, for 25 to 30 minutes, or until golden brown. Transfer to a heated serving bowl and serve at once.

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to 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.

ROASTED GARLIC, LEMON, AND ROSEMARY CHICKEN, WITH BABY POTATOES

Steps:

• Place chopped rosemary in baking dish.
• Add olive oil, garlic, and lemon juice and stir well.
• Place chicken in mixture in dish, skin side down.
• Turn to coat with mixture.
• Cover and place in fridge for one hour.
• Preheat oven to 450 degrees.
• Bake chicken uncovered for 15 mins.
• Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
• Reduce heat to 375 degrees and bake for 25 mins.
• Remove from oven and remove potatoes from pan.
• Keep potatoes warm.
• Put chicken under broiler for a few minutes until nice and crispy.
• NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
• Spoon pan juices onto chicken pieces and baby potatoes and serve.

GARLIC AND ROSEMARY 'SMASHED' POTATOES

Steps:

• Preheat oven to 375 degrees.
• Place garlic cloves in a small oven-safe pan or a piece of foil and roast until lightly browned, about 20 to 30 minutes.
• In a large pot, add potatoes and fill with water.
• Cover and bring to a boil until potatoes are softened, about 30 to 35 minutes.
• Drain potatoes through a colander; return to pot (not on stove) and add sour cream, butter, roasted garlic cloves and rosemary.
• Mash the potatoes until few lumps remain.
• Season with salt and pepper and serve immediately.

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS

Steps:

• Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
• Place the tenderloins in the center of the prepared pan and set aside.
• Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
• Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
• While the pork is resting, heat the remaining marinade in the small saucepan.
• Slice the pork and drizzle with the warm marinade.

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
• Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

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.

ROASTED VEGETABLE BOWL WITH WHITE BEANS AND GARLIC-BALSAMIC DRESSING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
• Put potatoes and garlic on the sheet pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 20 minutes. Add zucchini and rosemary, toss, then continue roasting until vegetables are tender and browned, about 20 minutes. Let cool.
• Squeeze roasted garlic out of its skin into a small bowl, mashing it slightly with a fork. Add remaining 2 tablespoons oil, balsamic vinegar, and remaining 1/4 teaspoon each salt and pepper; whisk to combine.
• Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.

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.

ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC

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.