ROASTED POTATO SALAD WITH CRISPY ROSEMARY
Provided by Alex Guarnaschelli
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
- In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
- Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
- Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.
ROSEMARY CITRUS SALAD
Steps:
- For the rosemary syrup: Combine the sugar, rosemary sprigs and 1 cup water in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil for 5 minutes. Let it cool, then strain out the rosemary. Stir in the lemon juice.
- For the salad: To assemble, divide the yogurt among 8 glasses, top with a mix of the oranges, blood oranges, mandarin oranges and grapefruit and drizzle the rosemary syrup over the top.
ROSEMARY ROASTED POTATOES
Provided by Ina Garten Bio & Top Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 5
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.
GRILLED POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 26m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
- While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
- Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.
- When ready to serve, add the arugula to the potatoes and toss to distribute.
ROSEMARY ORANGE POTATO SALAD
Make and share this Rosemary Orange Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the dressing: mix together all the dressing ingredients in a mixing bowl; let stand for 1 hour or refrigerate for up to 4 days (to allow the flavors to blend).
- To make the salad: Add potato cubes to a large mixing bowl; sprinkle with the vinegar.
- Season to taste with salt and pepper; let potatoes cool to room temperature.
- Add the dressing to the cooled potatoes; toss gently to mix thoroughly.
- Cover and refrigerate until well chilled.
- Garnish with rosemary sprigs.
Nutrition Facts : Calories 284.2, Fat 15.2, SaturatedFat 3.1, Cholesterol 17, Sodium 289.6, Carbohydrate 34.8, Fiber 2.7, Sugar 5, Protein 3.4
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.
WARM ROSEMARY-SWEET POTATO SALAD
Rosemary adds a wonderful flavor to this sweet potato salad that's baked to perfection - a tasty side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In large bowl, toss sweet potatoes, onion, oil, salt and pepper. Arrange potato mixture in single layer in ungreased 17x12-inch half-sheet pan.
- Bake uncovered 25 minutes or until tender. Stir; bake 5 minutes longer.
- In large bowl, mix orange juice and rosemary. Add potato mixture; toss gently to coat.
Nutrition Facts : Calories 136, Carbohydrate 22 g, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 231 mg
HALIBUT AND ROASTED POTATOES, ORANGE, AND ROSEMARY
Steps:
- Mix parsley, orange peel, rosemary, and 2 minced garlic cloves in small bowl. Preheat oven to 450°F. Spread potatoes in 13x9x2-inch metal baking pan. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Roast potatoes until almost tender and golden brown, stirring occasionally, about 25 minutes.
- Place halibut fillets atop potatoes. Sprinkle fish with salt and pepper. Roast until fish are opaque in center and potatoes are tender, about 15 minutes. Divide potatoes and fish among 4 plates.
- Combine orange juice, vinegar, 2 tablespoons parsley mixture and remaining minced garlic clove in same baking pan. Set pan over 2 burners and boil until liquid is reduced to 1/3 cup, scraping up any browned bits, about 2 minutes. Season sauce with salt and pepper. Pour sauce over fish on each plate; sprinkle with remaining parsley mixture.
ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS
Steps:
- Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
- Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.
- Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)
GREEN BEAN, ONION, ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE
Make and share this Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Halve potatoes, unpeeled, and cut them into 1 inch wedges.
- In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F oven for 5 minutes.
- Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.
- Let cool in pan.
- In a blender, puree garlic, vinegar, rosemary and salt to taste.
- With motor running, add remaining 1/3 cup of oil and blend well until emulsified.
- In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.
- Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.
- Refresh under cold water and pat dry.
- In a very large bowl, combine potatoes, onions, beans and olives.
- Add dressing and toss gently.
- Serve at room temperature.
Nutrition Facts : Calories 364.4, Fat 19.7, SaturatedFat 2.8, Sodium 124.5, Carbohydrate 44.9, Fiber 7.6, Sugar 3.7, Protein 5.5
GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE
Categories Salad Blender Olive Onion Potato Side Roast Vegetarian Rosemary Green Bean Summer Vegan Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.
BETTER THAN POTATO SALAD
Make and share this Better Than Potato Salad recipe from Food.com.
Provided by yooper
Categories Rice
Time 10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine rice, radishes, eggs, cucumber, celery and onion.
- Combine mayonnaise, mustard and salt; mix well.
- Pour over rice mixture and toss.
- Cover and refrigerate at least one hour.
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POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON
From bonappetit.com
3.3/5 (3)Servings 8
- Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
- Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
- Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours.
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