Rosemary Red Potatoes Food

BELLA'S ROSEMARY RED POTATOES

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.

ROSEMARY RED POTATOES

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.

ROASTED RED POTATOES WITH ROSEMARY

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.

RED ROASTED POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• In a large roasting pan or baking sheet, spread the cubed potatoes evenly. Drizzle the olive oil over the potatoes, and season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Cover with foil and place in oven. Bake for 45 minutes, remove foil and bake for an additional 15 minutes and allow potatoes to brown.
• Serve with your favorite meat or fish dish.

ROSEMARY POTATOES

Steps:

• Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.
• Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.

CREAMY ROSEMARY POTATOES

Steps:

• Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
• Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
• In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
• Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.

BARBARA'S ROSEMARY RED POTATOES

Steps:

• Preheat oven to 375°F.
• In a small sauce pan or in microwave, melt butter.
• Stir oil into the butter,before pouring mixture into GLASS baking dish.
• Place the potatoes into the GLASS baking dish, and stir until coated.
• Sprinkle with rosemary, salt and pepper.
• Cover the baking dish with aluminum foil.
• Bake for 30 minutes or until potatoes are tender.
• Stir occasionally to ensure even cooking.

RED POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 325 degrees F.
• On a cooking sheet or baking dish toss potatoes with oil 1/4 teaspoon of the salt and the pepper. Roast for 20-30 minutes or until potatoes begin to brown.
• Remove from oven and sprinkle with rosemary and remaining salt (1/2 teaspoon).
• Return to oven and cook until potatoes are done (5-10 minutes).