Roasted Rosemary Potatoes With Garlic Food

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.

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.

ROASTED ROSEMARY POTATOES WITH GARLIC

Steps:

• Preheat oven to 400.
• Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
• Drizzle with the oil and toss well to evenly coat.
• Sprinkle with the rosemary, salt and freshly ground pepper.
• Toss again.
• Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
• Serve hot.
• Serves 6.

ROSEMARY-GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss new potatoes and garlic cloves with rosemary. Toss with olive oil to coat lightly and add salt and pepper to taste. Lightly oil a sheetpan and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender. Remove from oven and let cool for 20 minutes before removing with a spatula. Serve hot or cold.

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 GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large sheet tray and toss them with the garlic, olive oil, rosemary, red pepper flakes, and salt and pepper, to taste. Roast for 35 minutes until golden and crisp, stirring once halfway through cooking process. Transfer to a serving bowl and serve.

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.

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!

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.

ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES

Steps:

• Place garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, or until very soft.
• Cool and peel the garlic, and reserve the oil.
• Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
• Drain, reserving 1 cup liquid.
• Discard the cooked rosmary.
• Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
• Mash to desired consistency, adding reserved cooking liquid as needed.
• Mix in 1/2 cup cheese.
• Season with minced fresh rosemary, salt and pepper all to taste.
• Garnish with fresh rosemary.

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.

GARLIC ROAST POTATOES

Steps:

• Peel the potatoes, leaving the smaller ones whole and cutting the larger ones so that they are all roughly the same size. Put them in a large pan of cold salted water, bring to the boil and simmer gently for about 15 mins until cooked through. Tip gently into a colander and leave to drain and cool - there's no need to shake. When they stop steaming, put them on a tray in a single layer and place in the fridge, uncovered, until ready to roast. Can be done up to two days ahead.
• Once you have put the loin in to start roasting, spoon the goose fat into a flameproof roasting tin and heat on the hob for a few mins. Turn the heat off and, one at a time, turn each potato in the fat so they are completely coated. Make sure they are in a single layer and not touching. Once the oven has been turned down to 180C/160C fan/gas 4, put the potatoes in the oven with the pork and cook for 40 mins undisturbed.
• Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. The pork should have come out of the oven by now, so turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a final 20 mins. Add the rosemary and garlic 5 mins before the end. Once cooked, the potatoes should be deep golden and crunchy on the outside and fluffy in the middle. Sprinkle with sea salt and serve.

SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• Combine garlic and rosemary in small bowl.
• If using small potatoes, halve each potato. If using medium potatoes, quarter each potato to create 3/4 - 1- inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
• Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmmering. Put potatoes, cut side down on single layer; cook , without stirring, until golden brown (oil should sizzle but not smoke) 5-7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook withoug stirring, until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medum-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6-9 minutes.
• When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine, Clean center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with a heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.
• TIP: Another way to serve these potatoes is to use 1 teaspoons chili powder and 1 teaspoons sweet paprika in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt, and chili powder mixture and toss gently or stir gently to combine. Cook over medium-low heat until spices are fragrant, about 30 seconds.
• Anotehr spice combination is 2 teaspoons lemon zest and 2 tablespoons minced fresh chives in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss gently to combine.

PARMESAN, GARLIC & ROSEMARY ROASTED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 180°C (350°F).
• Peel and quarter the potatoes.
• Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered.
• Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered.
• Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, making sure the oil is hot. Add the potatoes.
• Cook for 1 hour, flipping every 15 minutes to ensure they are evenly browned.
• Enjoy!

ROSEMARY AND GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.
• Toss ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Spread in 1 layer on hot pan and roast 20 minutes. Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting). Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.