Rosemary Roasted Potatoes With Black Olives Food

ROASTED BABY POTATOES WITH ROSEMARY

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 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 ROASTED POTATOES

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.

OLIVE GARDEN ROASTED POTATOES WITH RED ONIONS AND ROSEMARY

Steps:

• Procedures.
• Pre-heat oven to 350ºF.
• WASH potatoes and cut into quarters.
• COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.
• ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan.
• BAKE in oven for 25-30 minutes, or until potatoes are fork tender.
• GARNISH with chopped parsley and fresh rosemary sprigs. Serve immediately.

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.

ROSEMARY ROASTED POTATOES WITH BLACK OLIVES

Steps:

• Preheat the oven to 425°F.
• Scrub the potatoes well, then cut into quarters.
• Use a small amount of the light olive oil to oil the roasting pan (or line the pan with baking parchment for easy clean-up). In a large mixing bowl, toss the potatoes with the remaining light olive oil. Arrange in a single layer in the pan.
• Roast for 15 minutes, then stir and sprinkle on the rosemary and olives. Bake for 10 to 15 minutes longer, until the outsides of the potatoes are golden and the insides tender.
• Transfer the potatoes to a serving bowl and drizzle with the extra virgin olive oil. Toss to coat, season with salt and pepper, and serve.
• Calories: 206
• Total Fat: 10g
• Protein: 4g
• Carbohydrates: 28g
• Fiber: 3g
• Sodium: 185mg