Rosemary Roasted Red Potatoes And Garlic Onion Roasted Yellow Sq Food

ROAST POTATOES

Steps:

• Preheat oven to 450 degrees F (250 degrees C).
• Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
• Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

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.

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.

ROSEMARY ROASTED RED POTATOES AND GARLIC ONION ROASTED YELLOW SQ

Steps:

• pour 1/4 cup of oil on baking sheet, quarter potatoes and roll around on sheet to cover them with oil. Spread the potatoes around the pan just to line the outside leaving the center open for the squash.
• sprinkle paprika and rosemary over potatoes, salt and pepper to taste.
• slice squash 1/4 inch thick, place in bowl. mince onion and garlic and add to bowl. add remaining 1/4 cup of oil and stir.
• place squash on single layer in center of pan, slightly overlaping. salt and pepper to taste.
• bake at 400degrees for 35 minutes until golden brown and tender.

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.

ROASTED POTATOES, PEPPERS AND ONIONS WITH ROSEMARY

Steps:

• Preheat the oven to 400 degrees.
• Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
• Pile the onions in the center.
• Scatter the garlic over the top.
• Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
• Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
• Garnish with fresh rosemary sprigs.

ROASTED ROSEMARY ONION POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.
• Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
• Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

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 ROSEMARY-ONION POTATOES

Steps:

• Heat oven to 450.
• Grease bottom and sides of baking sheet with shortening.
• Cut potatoes into 1-inch chunks.
• Mix remaining ingredients in large bowl.
• Add potatoes; toss to coat.
• Spread potatoes in single layer in pan.
• Bake uncovered 20- 25 minutes, turning occasionally, until potatoes are light brown and tender when tested with a fork.