Roasted Baby Red Potatoes With Rosemary Food

ROSEMARY ROASTED POTATOES

Rosemary Roasted Potatoes image

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

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

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 RED POTATOES WITH ROSEMARY

Roasted Red Potatoes with Rosemary image

For a simple vegetable dish, try Robin Miller's Roasted Potatoes with Rosemary recipe from Quick Fix Meals with Robin Miller on Food Network.

Provided by Robin Miller : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

6 to 8 small red potatoes, quartered into 1/2-inch pieces
1 tablespoon olive oil or garlic-flavored olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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.

ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY

Roasted Baby Potatoes With Capers and Rosemary image

This recipe is absolutely delicious and surprisingly easy. I like it with baby Yukon potatoes as they develop a crisp exterior and a soft, creamy interior. The dish also looks very attractive, especially if you use a variety of baby potatoes. The recipe was printed in Bon Appétit (April 2006) where they recommend it as part of a Passover menu. I believe it was originally printed in "The Essential Book of Jewish Festival Cooking", by Phyllis Glazer & Miriyam Glazer.

Provided by blucoat

Categories Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs assorted baby potatoes, halved (such as red-skinned, baby Yukon, White Rose, and baby purple)
1/4 cup extra virgin olive oil
3 sprigs fresh rosemary, each broken into 4 pieces plus more for garnish
3 large garlic cloves, halved
1 1/2 teaspoons coarse kosher salt
3 tablespoons drained capers

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.

Nutrition Facts : Calories 181.6, Fat 7, SaturatedFat 1, Sodium 433.2, Carbohydrate 27.4, Fiber 4.2, Sugar 2, Protein 3

ROASTED BABY POTATOES WITH THYME AND ROSEMARY

Roasted Baby Potatoes with Thyme and Rosemary image

An easy Roasted Baby Potatoes recipe. For an extra special look, pick up a mix of white, red, and purple baby potatoes.

Categories Garlic Potato Side Roast Valentine's Day Vegetarian Quick & Easy Rosemary Vegan Thyme Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 5

Ingredients

Baby potatoes
Fresh thyme, chopped
Fresh rosemary, chopped
Garlic, chopped
Olive oil

Steps:

Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil.
Roast on a baking sheet in a 450°F oven for about 30 minutes.

ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY

Roasted Baby Potatoes with Capers and Rosemary image

Provided by Miriyam Glazer

Categories Herb Potato Side Roast Passover Low Fat Vegetarian Low Cal High Fiber Spring Kosher Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

3 pounds assorted baby potatoes (such as red-skinned, White Rose, and baby purple), halved
1/4 cup extra-virgin olive oil
3 sprigs fresh rosemary, each broken into 4 pieces plus more for garnish
3 large garlic cloves, halved
1 1/2 teaspoons coarse kosher salt
3 tablespoons drained capers

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.

ROASTED ROSEMARY BABY POTATOES

Roasted Rosemary Baby Potatoes image

Make and share this Roasted Rosemary Baby Potatoes recipe from Food.com.

Provided by kathanover

Categories Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs baby potatoes, cut in half (if large, quartered)
4 sprigs fresh rosemary
2 1/2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
ground black pepper

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.

Nutrition Facts : Calories 155.7, Fat 5.8, SaturatedFat 0.8, Sodium 299.9, Carbohydrate 23.8, Fiber 3.6, Sugar 1.7, Protein 2.5

ROSEMARY ROASTED RED POTATOES AND GARLIC ONION ROASTED YELLOW SQ

Rosemary Roasted Red Potatoes and Garlic Onion Roasted Yellow Sq image

Make and share this Rosemary Roasted Red Potatoes and Garlic Onion Roasted Yellow Sq recipe from Food.com.

Provided by ohdealleeya

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

10 baby red potatoes (quartered)
1/2 cup canola oil (divided in half)
2 tablespoons dried rosemary
1 tablespoon paprika
3 -4 yellow squash (sliced)
1/2 yellow onion (minced)
3 garlic cloves (minced)
salt and pepper

Steps:

pour 1/4 cup of oil on baking sheet, quarter potatoes and roll around on sheet to cover them with oil. Spread the potatoes around the pan just to line the outside leaving the center open for the squash.
sprinkle paprika and rosemary over potatoes, salt and pepper to taste.
slice squash 1/4 inch thick, place in bowl. mince onion and garlic and add to bowl. add remaining 1/4 cup of oil and stir.
place squash on single layer in center of pan, slightly overlaping. salt and pepper to taste.
bake at 400degrees for 35 minutes until golden brown and tender.

Nutrition Facts : Calories 612.2, Fat 28.6, SaturatedFat 2.4, Sodium 40.2, Carbohydrate 82.8, Fiber 12.4, Sugar 7.8, Protein 11

ROSEMARY RED POTATOES

Rosemary Red Potatoes image

Great with steak or any meat, this is one of our best-loved potato "sidekicks." Sometimes I add sliced fresh mushrooms and sliced fresh zucchini tossed with a little olive oil after the potatoes have baked about 15 minutes. -Kelly Ward Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1-3/4 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1-1/2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon garlic salt

Steps:

In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned.

Nutrition Facts : Calories 273 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 126mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

ROASTED BABY RED POTATOES WITH ROSEMARY

Roasted Baby Red Potatoes with Rosemary image

Provided by Dave Lieberman

Categories Herb Potato Side Roast Vegetarian Vegan Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

1 pound unpeeled baby red potatoes (1- to 1 1/2-inch-diameter)
1 tablespoon olive oil
1 teaspoon coarse kosher
4 large rosemary sprigs

Steps:

Preheat the oven to 450°F.
Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet. Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender and beginning to brown in spots, about 45 minutes.

ROASTED BABY RED POTATOES

Roasted Baby Red Potatoes image

I made up this recipe myself...based on the taste and smell of my favorite potatoes from the to-go food bar at an Earth Fare organic grocery store. The taste is close, in fact I like mine better!

Provided by tarah2005

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 -10 baby red potatoes
1/4 cup peanut oil
1/2 tablespoon dried rosemary
1/2 tablespoon dried thyme
1 teaspoon salt
1 teaspoon pepper
2 tablespoons parmesan cheese

Steps:

Place the red potatoes in a microwaveable bowl, add enough water to cover the bottom half. Microwave potatoes for 3-5 minutes to get them somewhat soft.
Add all other ingredients together in a ziploc bag EXCEPT for the parmesan cheese -- set it aside for now.
Remove potatoes from microwave and cut them in half.
Place potatoes in the ziploc bag, shake until they are well covered with the mixture.
Place the potatoes on a baking sheet, greased with a very small amount of peanut oil or cooking spray -- whatever you choose is fine, just so they don't stick.
Sprinkle the potatoes generously with the parmesan cheese.
Bake the potatoes at 400 for 20-25 minutes, turning them halfway through. Don't be afraid to let them brown as the crusty outside and tender inside makes them delicious.

Nutrition Facts : Calories 396.1, Fat 14.6, SaturatedFat 2.9, Cholesterol 2.2, Sodium 640.7, Carbohydrate 60.5, Fiber 8, Sugar 2.7, Protein 8

ROSEMARY ROASTED RED POTATOES

Rosemary Roasted Red Potatoes image

While the concept of roasted red potatoes is not new, I like to add a twist to it with some of the interesting ingredients I usually have on hand. If you don't have rosemary oil on hand and have never made flavored oils, check out my other recipes on roasted goodies and flavored oils.

Provided by ROV Chef

Categories Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs red potatoes, quartered
2 tablespoons garlic, chopped
1 tablespoon kosher salt
1 tablespoon black pepper, fresh ground
1/4 cup rosemary oil
3 tablespoons fresh rosemary

Steps:

Preheat oven to 400F.
If your red potatoes are bigger than a plumb, you may want to cut them up a little more to ensure even cooking.
Mix all the ingredients in a large bowl.
Toss well to evenly coat the potatoes.
Spread out on a parchment lined sheet pan.
Cook of 35 to 40 min, or until they are fork tender.

Nutrition Facts : Calories 134.6, Fat 0.4, SaturatedFat 0.1, Sodium 1756.1, Carbohydrate 29.8, Fiber 3.6, Sugar 1.8, Protein 3.7

BELLA'S ROSEMARY RED POTATOES

Bella's Rosemary Red Potatoes image

The simplest, most elegant side dish ever! This is the best way to impress company without any extra effort. Substitute 1 teaspoon dried rosemary if you do not have fresh rosemary. Bon appetit!

Provided by BELLAROUGE

Categories Side Dish Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

6 red potatoes, scrubbed and cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 50.9 g, Cholesterol 22.9 mg, Fat 19.4 g, Fiber 4.7 g, Protein 6.1 g, SaturatedFat 6.9 g, Sodium 154.9 mg, Sugar 3.8 g

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