Rosemary Seasoned Potatoes Food

ROSEMARY ROASTED POTATOES

Steps:

• In a large bowl, combine the potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 40-50 minutes or until tender, stirring occasionally.

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.

SMASHED ROSEMARY POTATOES

Steps:

• Boil the potatoes in lots of salted water until almost cooked all the way through. Drain and leave to cool a bit. Strip the rosemary leaves and mix with the oil, garlic and seasoning in a roasting tray.
• Tip in the potatoes, crush them a little with a masher or a fork and toss with the oil mixture. Roast for 35 mins in the oven underneath the chicken until they are crunchy and you can smell the rosemary and the garlic just on the edge of burning.

ROSEMARY SMASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until fork tender, about 12 to 15 minutes. Drain and leave them in the colander for 5 minutes.
• Preheat oven to 450 F degrees. Line a baking sheet with parchment paper and drizzle some olive oil over it.
• Place cooked potatoes on the baking sheet, leaving plenty of room between each potato. You might need two baking sheets, if you don't have a large one, but it depends on how many potatoes you cook.
• Using a potato masher or fork, gently press down on each potato until it slightly mashes and flattens. Rotate the potato masher 90 degrees and press down again. Brush the tops of each potato generously with more olive oil.
• Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary.
• Bake in a 450 degree oven for 20-25 minutes until golden brown.

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.

OVEN-ROASTED ROSEMARY THYME POTATOES

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Gently scrub your potatoes, then coarsely chop them into chunks about 1-inch big.
• In a large bowl, gently toss the chopped potatoes with the olive oil until well coated, then transfer to a baking tray and arrange in a single layer.
• You can drizzle a little bit more olive oil on them if you'd like, then sprinkle with sea salt or kosher salt and freshly ground black pepper.
• Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage. If you're not using fresh sage, feel free to add a little extra thyme and rosemary.
• Bake your potatoes in the oven for 30 minutes, then carefully remove and gently toss the potatoes.
• Bake for another 30 minutes until lightly golden brown.
• Serve and enjoy!

ROSEMARY & GARLIC HASSELBACK POTATOES

Steps:

• 1. Preheat oven to 425 degrees. Line a baking sheet with parchment.
• Carefully make slices in the potatoes, leaving 1/4-1/2 inch at the bottom to hold the potato together.
• Place the potatoes on a baking sheet. In a small bowl, combine the melted butter (microwave cold butter in increments of 10 seconds until melted), minced garlic, salt, pepper and rosemary.
• Brush 1/2 the mixture onto the potatoes, making sure to get in between the slices.
• Bake for 25-30 minutes, remove from oven and brush the remaining 1/2 of melted butter mixture onto the potatoes.
• Bake for another 25-30 minutes, until golden brown.
• Garnish with chopped parsley or chives.

ITALIAN OVEN ROASTED ROSEMARY POTATOES

Steps:

• Heat oven to 400° (200° celcius)
• Cut and rinse the potatoes. Dry the potatoes with a clean towel.
• In a large bowl mix together, the towel dried potatoes, rosemary leaves, oregano, garlic, salt and olive oil then place in a large baking pan (use a large baking pan so that the potatoes have room) and sprinkle with another 1/2 - 1 teaspoon (1/2-1 gram) of oregano and 1/4-1/2 teaspoon (1 1/2-3 grams) salt.
• Bake in pre-heated oven for approximately 45-60 minutes. Flip the potatoes with a spatula a couple of times while baking.
• Serve immediately, enjoy!

POTATOES SEASONED WITH LAVENDER AND ROSEMARY.

Steps:

• Put potatoes and 6 sprigs of lavender in a saucepan cover with cold water. Bring to a boil over high heat and continue to boil until the potatoes are tender when pierced with a fork but still hold their shape, 12 to 15 minutes. Drain. Some of the lavender buds will cling to the potatoes.
• Melt the butter in a large skillet over medium heat. Add garlic, potatoes, chopped lavender rosemary, and salt. Cooking and, stirring occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes.
• Can also brown under the broil to crisp up!

FRIED POTATOES WITH ROSEMARY SALT

Steps:

• Bring a large pot of salted water to a boil. Slice potatoes 1/4 inch thick and place in a bowl filled with 1 quart of water and 1 tablespoon of the kosher salt. Drain potatoes, and add to boiling water. Cook 6 to 8 minutes, until potatoes are tender but firm. Drain, and let cool completely.
• Meanwhile, grind rosemary in a small spice grinder or coffee grinder. In a small bowl, combine rosemary and 1/2 tablespoon salt, and mix well. Set aside.
• Heat oven to 175 degrees. Fill a large skillet with 1/4 inch oil, half canola, half olive oil. Heat oil until a bread crumb added to the oil browns in about 20 seconds. Carefully add dry potato slices in a single layer, and fry until golden brown, about 3 to 5 minutes. Turn, and brown other side, about 2 to 3 minutes. Remove to an ovenproof plate lined with paper towels, and keep warm in heated oven. Repeat with remaining potatoes. Sprinkle potatoes with rosemary salt, to taste, and serve immediately.

ROSEMARY LEMON ROASTED POTATOES

Steps:

• Start bringing a large pot of water to a boil on the stovetop.
• While you wait, chop the potatoes into approximately 1-inch chunks and prepare the lemon juice, lemon zest and chopped rosemary.
• Once the water is boiling, add the potatoes and boil for 7 minutes.
• Drain and shake off excess water then let cool for 5-10 minutes. While you wait, preheat the oven to 400 F (200 C) and line a large baking tray with parchment paper.
• Add the potatoes and sprinkle/drizzle the rest of the ingredients over them. Use your hands or a spatula to mix well then evenly space the potatoes out on the tray in on layer. If you'd like to you place a few sprigs of rosemary around the pan along with some chopped pieces of the lemon.
• Roast for 30-35 minutes until tender and browned.
• Discard the rosemary sprigs and lemon from the pan and serve right away.

ROSEMARY AND GREEK SEASONED SHREDDED POTATOES

Steps:

• Heat a medium sized skillet to medium heat.
• Shred the potatoes using a cheese grater.
• Put the shredded potatoes into a bowl and season to your personal taste. (I did not measure but I shook a few good shakes of the greek seasoning and a small palm full of rosemary. It all depends on how many potatoes you have.).
• Once the skillet is heated pour about 1 tbs. of oil into the skillet.
• Place the potatoes in a thin layer on the skillet.
• Fry until golden brown on one side and then flip, turning the potatoes when nessecary so everything gets nice and brown.
• Then sit down and eat!

ROSEMARY STEAK AND POTATOES (ON THE STOVE)

Steps:

• Remove steaks from the fridge at least 30 minutes before cooking.
• Rinse potatoes and place in a bowl. Cover and microwave* for 5-7 minutes or until potatoes are tender (If you don't have a microwave, potatoes can be boiled in salted water until tender).
• While potatoes are cooking, dab steaks dry with a paper towel and generously season with steak spice.
• Preheat 1 tablespoon oil in a large skillet over medium high heat until it is very hot.
• Add steaks and cook 4 minutes without disturbing. Flip steak over and cook an additional 4-7 minutes or until steaks reach desired doneness (below).
• Remove from the skillet and place on a plate, loosely tented with foil.
• While steaks are resting, season potatoes with rosemary, garlic, salt, & pepper.
• Add oil, remaining butter, and potatoes to the pan. Allow potatoes to crisp on one side without moving, for about 4-5 minutes. Once crisp, remove potatoes and add to the plate with the steak.

ROSEMARY SEASONED POTATOES

Steps:

• 1. Preheat oven to 400 degrees. Add water to shallow baking dish. Place potatoes into dish and cover lightly with foil. Place potatoes in oven and roast for 50 to 55 minutes.
• 2. Remove potatoes from oven and let cool just enough to touch. Remove potatoes from water and place each one onto a baking sheet. Drizzle each potato with olive oil.
• 3. With a masher, gently mash each potato by pressing down to flatten slightly (like a potato cake). When all potatoes are pressed down gently, season with salt, pepper, garlic and rosemary.
• 4. Keep oven at 400 degrees, and move oven rack to top. Place potatoes back into oven on top rack, and bake for another 10 to 12 minutes.

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.