Roasted Baby Potatoes With Capers And Rosemary Food

ROASTED BABY POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees F.
• Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
• Place potatoes on center rack of oven and roast 20 minutes, until just tender.

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.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

SKILLET ROASTED POTATOES WITH ROSEMARY

Steps:

• Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
• Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
• Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
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• Sprinkle with remaining rosemary and serve.

ROASTED ROSEMARY BABY POTATOES

Steps:

• Heat oven to 450°F.
• Toss potatoes and rosemary into a large roasting pan with olive oil.
• Sprinkle with salt and roast for 50 minutes, tossing every 15 minutes until golden-crisp and tender.
• Transfer with rosemary sprigs to a platter and season with pepper.

CEASAR SALAD WITH ROASTED CAPERS

Steps:

• Heat oven to 400°.
• Place the capers and 1 teaspoon oil in a small heavy roasting pan.
• Roast turning a few times, until crispy, about 18-20 minutes. *WATCH carefully towards the end. Remove from the pan, cool and reserve.
• Meanwhile, immerse the egg in a small saucepan of boiling water. Remove the pan from the heat; allow to sit for 10 minutes. Remove the egg from the water; allow to cool about 10 minutes.
• Mince the garlic in a food processor. Add the lemon juice, anchovy paste, pepper; process to combine.
• Spoon in the egg; pulse until combined. Add 1/2 C oil until emulsified. Pulse in 1/4 C cheese. Taste for seasoning.
• In a large bowl, combine the lettuce and capers with the dressing & toss to combine. Add the remaining 1/4 C cheese; toss.

GRILLED BABY POTATOES WITH ROSEMARY AND CAPERS

Steps:

• Chop the potatoes, if needed, so that they are approximately the same size.
• Chop as much rosemary as you want. (Fresh is preferably, but you can used dried in a pinch). Add garlic, salt and pepper. Add to the potatoes and mix.
• Cook in a microwave save dish for 5 minutes. Remove from oven and stir. Cook for another 5 - 7 minutes or until tender. Remove from oven and add chopped capers. Mix well. (~ or ~ Preheat oven to 400°F Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer).
• Preheat grill.
• Double wrap the potatoes in foil. (You may want to spray with Pam to prevent sticking) Cook for 15 - 20 minutes or until fully cooked. ~or~ spray barbecue cooking tray with Pam and cook directly over the flames. Cook until the potatoes have nice grill marks and are fully cooked.
• Remove and place in a serving bowl.

GARLIC & ROSEMARY MINI ROASTED POTATOES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the baby potatoes with the olive oil, halved garlic bulb and rosemary in a roasting tin. Season. Roast for 50 mins-1 hr until the potatoes are tender and the skins golden brown and slightly wrinkled. Toss again before before serving.

ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY

Steps:

• Preheat oven to 400°F. Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer. Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.