ROSEMARY CHIPS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds thinly sliced russet potatoes with 2 teaspoons chopped rosemary, 1 grated garlic clove, 3 tablespoons olive oil, 3/4 teaspoon salt and a pinch of cayenne. Spread on a baking sheet; roast in a 500 degrees F oven until golden, about 20 minutes. Flip the potatoes and cook until golden and crisp, 8 more minutes. Season with salt.
ROSEMARY ROASTED POTATOES
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
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-OLIVE OIL POTATO CHIPS RECIPE - (4.4/5)
Provided by á-216
Number Of Ingredients 6
Steps:
- Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil. Line a baking sheet with paper towels. Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through). Lay the slices on a clean kitchen towel in a single layer and pat dry with paper towels. One at a time, transfer the slices to the cold oil (starting with cold oil keeps the potatoes from sticking to one another). If the potatoes are not completely submerged, add more oil to cover. Add the garlic and rosemary to the pot. Turn the heat to medium high and cook, undisturbed, 5 minutes. Stir the potatoes once to make sure they are not sticking to the bottom, then let fry, undisturbed, until golden, 18 to 20 minutes. Remove the chips with a strainer and drain on paper towels. Season with salt.
HOMEMADE ROSEMARY POTATO CHIPS WITH CHARRED ONION DIP
Steps:
- For the dip: Cut the onion into slices, keeping the layers together in full rounds. Lightly oil a hot grill or cast-iron skillet and place the onions cut-side down on the heated surface. Cook on one side until completely blackened and charred. Turn and char the other side, about 5 minutes total.
- When all the onion is cooked, cool it completely, and then roughly chop. Combine the onion, sour cream, mustard, hot sauce, Worcestershire and lemon juice in a food processor. Puree until thoroughly mixed but not smooth. (To make the dip without a food processor, finely chop the onions, and then blend with the remaining ingredients.) Stir in the chives and adjust the seasoning.
- For the potato chips: Slice the potatoes thin (less than 1/8 inch) on a mandoline. Place the sliced potatoes in a bowl and rinse under cool running water until the water in the bowl is clear. Drain and dry very well with paper towels or spin in a salad spinner.
- Heat a large pot of vegetable oil to 350 degrees F. Add the potatoes in batches and fry until crisped, about 3 minutes per batch. When they are brown, remove the potatoes from the oil and drain on paper towels. Season immediately with salt. When all the chips are cooked, toss in a bowl with the rosemary and freshly ground pepper.
ROSEMARY-OLIVE OIL POTATO CHIPS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield about 5 cups
Number Of Ingredients 6
Steps:
- Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil. Line a baking sheet with paper towels.
- Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through). Lay the slices on a clean kitchen towel in a single layer and pat dry with paper towels. One at a time, transfer the slices to the cold oil (starting with cold oil keeps the potatoes from sticking to one another). If the potatoes are not completely submerged, add more oil to cover. Add the garlic and rosemary to the pot.
- Turn the heat to medium high and cook, undisturbed, 5 minutes. Stir the potatoes once to make sure they are not sticking to the bottom, then let fry, undisturbed, until golden, 18 to 20 minutes. Remove the chips with a strainer and drain on paper towels. Season with salt.
OLIVE ROSEMARY CROSTINI
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!
CRISPY ROSEMARY POTATOES
You must use fresh potatoes for this. These potatoes develop a crisp crust when seared in olive oil. They can be served with dinner or breakfast. Recipe from Vegetarian Planet. Cooking and prep times are an estimate.
Provided by cookiedog
Categories Breakfast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large kettle of salted water to a boil.
- While the water heats, cut the potatoes in half (do not peel them).
- Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
- When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
- Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
- Heat a large, heavy skillet over medium-high heat.
- Add the olive oil, then quickly add the potatoes.
- Salt and pepper the potatoes well.
- Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
- Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
- Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
- Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
- Serve the potatoes hot.
Nutrition Facts : Calories 296.6, Fat 13.7, SaturatedFat 1.9, Sodium 595.6, Carbohydrate 40.2, Fiber 5, Sugar 1.8, Protein 4.7
OVEN BAKED ROSEMARY CHIPS
These are baked in the oven and I bet you can't eat just one. You can use Italian herbs or dried thyme also
Provided by conniecooks
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F (425°F for crispier chips).
- Use a mandoline to slice potatoes very thin - about 1/8-inch thick.
- Spray several pans with nonstick olive oil spray.
- Arrange potatoes in a single layer on the pans.
- Spray lightly with nonstick olive oil spray.
- Bake 15 to 20 minutes till golden.
- They may not brown at the same rate so watch and remove when golden.
- Transfer to paper towels lined pan.
- Sprinkle while still hot with salt to taste and dried rosemary .
Nutrition Facts : Calories 44.4, Fat 0.1, Sodium 2, Carbohydrate 10.3, Fiber 0.9, Sugar 0.4, Protein 0.9
More about "rosemary olive oil potato chips recipe 445 food"
OLIVE OIL AND ROSEMARY POTATO CHIPS RECIPE …
From dangerouscupcakelifestyle.com
OVEN BAKED HOMEMADE POTATO CHIPS
From pitchforkfoodie.com
OVEN ROASTED POTATO CHIPS WITH ROSEMARY AND ROCK SALT
From foodnetwork.ca
3.6/5 (8)Total Time 30 minsServings 6
OVEN CHIPS WITH ROSEMARY SALT | TESCO REAL FOOD
From realfood.tesco.com
ROSEMARY BAKED POTATO CHIPS RECIPE | YUMMLY
From yummly.com
CRISPY ROSEMARY POTATO CHIPS RECIPE - COUNTRY LIVING
From countryliving.com
BEST ROSEMARY POTATO CHIPS RECIPE - HOW TO MAKE GARLIC POTATO
From food52.com
AIR FRYER ROSEMARY POTATO CHIPS – KALORIK
From kalorik.com
ROSEMARY ROASTED POTATOES - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
ROSEMARY-OLIVE OIL POTATO CHIPS – RECIPES NETWORK
From recipenet.org
ROSEMARY AND OLIVE OIL SMASHED POTATOES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
BAKED ROSEMARY AND OLIVE OIL SUNCHOKE CHIPS {NUTTY FLAVORED …
From seductioninthekitchen.com
POTATO CHIPS WITH ROSEMARY RECIPE - SUNSET MAGAZINE
From sunset.com
ITALIAN CRISPY POTATO PIZZA RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
ROSEMARY CHIPS: CRISP ON THE OUTSIDE, FLUFFY IN THE MIDDLE
From tinandthyme.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love