Pan Roasted Rosemary Potatoes Recipe 445 Food

PAN-ROASTED ROSEMARY POTATOES

Steps:

• In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and garlic; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes.
• Add rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done).
• Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.

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.

PAN-ROASTED ROSEMARY POTATOES RECIPE - (4.4/5)

Steps:

• DIRECTIONS STEP 1 In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and garlic; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes. STEP 2 Add rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done). STEP 3 Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.

ROSEMARY ROASTED CHICKEN & POTATOES

Steps:

• Preheat oven to 375 degrees. Mix cream cheese, 1 tsp of rosemary, and 1/2 tsp pepper. Starting at the neck of the chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of the chicken. Try not to tear the skin. Spoon cream cheese mixture under the skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan; brush with 2 tbsp of the dressing.
• Toss potatoes with remaining 4 tbsp dressing, remaining 1 tsp rosemary and remaining 1/2 tsp pepper in separate 13x9" baking pan. Bake chicken and potatoes 1 hour 15 minute or until chicen is cooked through, stirring potatoes every 30 minutes.
• Let chicken stand 10 minutes before serving. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in serving dish. Spoon off and discard fat from reserved chicken juices in pan. Serve chicken and potato mixture with reserved juices.