ROSEMARY ROASTED NEW POTATOES
Make and share this Rosemary Roasted New Potatoes recipe from Food.com.
Provided by Chef Karie
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Roasting directions: In a greased 13 x 9 x 2 inch baking dish, arrange raw potatoes. In a bowl, stir together remaining ingredients. Pour over potatoes. Toss to coat. Bake, uncovered in a 450 degree oven about 25 minutes or til brown and tender.
Nutrition Facts : Calories 104, Fat 1.8, SaturatedFat 0.3, Sodium 79.7, Carbohydrate 20.2, Fiber 2.6, Sugar 0.9, Protein 2.4
ROASTED BABY POTATOES WITH ROSEMARY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
- Place potatoes on center rack of oven and roast 20 minutes, until just tender.
ROSEMARY-GARLIC ROASTED POTATOES
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 5
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.
ROASTED RED POTATOES WITH ROSEMARY
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
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.
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
- ;
- Sprinkle with remaining rosemary and serve.
ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC
An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
- Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
- Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.
Nutrition Facts : Calories 509 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
GARLIC ROAST POTATOES
Crispy roasties are essential to any Sunday dinner. Everyone's favourite side can only be improved by roasting in goose fat, with garlic and herbs
Provided by Mark Sargeant
Categories Side dish
Time 1h50m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 347 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
ROSEMARY ROAST NEW POTATOES
Make and share this Rosemary Roast New Potatoes recipe from Food.com.
Provided by Snowbunny Andorra
Categories Potato
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375F.
- Quarter potatoes and place in baking dish large enough to create a single layer.
- Sprinkle on salt and pepper to taste.
- Melt butter in a pan, with lemon juice and zest.
- Pour butter mix over potatoes, covering as much as possible and sprinkle with rosemary.
- Cook until slightly browned (approx 40 mins), turning in the butter mix occasionally.
Nutrition Facts : Calories 1065.7, Fat 46.8, SaturatedFat 29.4, Cholesterol 122, Sodium 57.6, Carbohydrate 149.8, Fiber 18.9, Sugar 7, Protein 17.7
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