Oven Roasted Rosemary Potatoes Food

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes into halves or quarters, as long as they are all about the same size. Place the potatoes in a large bowl and add the garlic and rosemary. Generously sprinkle with salt and oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
• Lay the potatoes in a single layer on a sheet tray and roast in the oven for 15 to 20 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve. Hot potato!

OVEN-ROASTED ROSEMARY POTATOES

Steps:

• Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden.

ROASTED ROSEMARY POTATOES

Steps:

• Preheat oven to 400°F.
• Wash and peel the potatoes.
• Cut into cubes about 3/4" square.
• Put cubed potatoes into a large bowl and liberally coat with EVOO.
• Sprinkle on salt, pepper, rosemary.
• Toss the mixture to evenly coat.
• Spread a single layer of potatoes onto a large cookie sheet sprayed with cooking spray.
• Place cookie sheet with potatoes in the oven.
• Turn potatoes over after 13 minutes, cook for an additional 7-10 minutes.
• Remove from oven let cool for 5 minutes, enjoy.

ITALIAN OVEN ROASTED ROSEMARY POTATOES

Steps:

• Heat oven to 400° (200° celcius)
• Cut and rinse the potatoes. Dry the potatoes with a clean towel.
• In a large bowl mix together, the towel dried potatoes, rosemary leaves, oregano, garlic, salt and olive oil then place in a large baking pan (use a large baking pan so that the potatoes have room) and sprinkle with another 1/2 - 1 teaspoon (1/2-1 gram) of oregano and 1/4-1/2 teaspoon (1 1/2-3 grams) salt.
• Bake in pre-heated oven for approximately 45-60 minutes. Flip the potatoes with a spatula a couple of times while baking.
• Serve immediately, enjoy!

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 ROASTED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Place potatoes in pot and add water to cover. Bring water to a boil. When the water is brought to a boil, turn heat off and remove from stove top. Strain potatoes and place in a mixing bowl. Add olive oil, garlic, rosemary, salt and pepper, to taste, and toss to combine.
• Place the potato wedges on a sheet pan and roast in the oven, stirring often with spatula until golden brown.

ROASTED RED POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

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.

ROASTED ROSEMARY ONION POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.
• Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
• Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

ROSEMARY ROASTED POTATOES

Steps:

• In a large bowl, combine the potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 40-50 minutes or until tender, stirring occasionally.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat oven to 450°F.
• Combine all ingredients in a large heavy duty zip lock plastic bag (can also use a large bowl with sealable lid).
• Shake well to coat potatoes.
• Arrange potatoes in a well-greased 13x9x2-inch baking dish.
• Bake, uncovered for 40 minutes or until potatoes are tender.

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.

ROSEMARY-ROASTED POTATOES

Steps:

• Heat the oven to 450 degrees. Toss the potatoes with the rosemary oil and pepper and divide between 2 baking sheets. Roast until tender, shaking the pans occasionally, about 30 minutes. Toss with the salt and chopped rosemary and serve.

ROASTED ROSEMARY POTATOES

Steps:

• Heat oven to 450°F.
• Grease a jelly roll pan (15 1/2x10 1/2x1-inch).
• Cut potatoes into 1-inch pieces.
• Mix remaining ingredients in large bowl.
• Add potatoes and toss to coat.
• Spread potatoes in a single layer in the pan.
• Bake uncovered 20-25 minutes until they are light brown.

ROASTED POTATOES WITH ROSEMARY

Steps:

• Pre-heat the oven to gas mark 7, 425°F (220°C).
• Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through. Wash the potatoes but don't scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm). Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate. Remove the tin from the oven, place it over direct heat the oil needs to be very hot then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp. Season with salt and pepper before serving.

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 ROASTED POTATOES

Steps:

• Preheat oven to 350°F.
• Wash potatoes and cut into strips about 1/2 inch thick and 2 inches long.
• Heat butter in a nonstick ovenproof skillet large enough to hold potatoes in one layer.
• Add potatoes and shallots and sauté over medium heat for 15 minutes, shaking the pan or tossing potatoes every few minutes.
• Add rosemary and toss with potatoes.
• Bake in oven 10 minutes longer or until they are tender.