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.
ROASTED PARMESAN ROSEMARY POTATOES
Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!
Provided by I Love Troy
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 29.9 g, Cholesterol 2.2 mg, Fat 11 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 48.6 mg, Sugar 1.4 g
ROSEMARY SMASHED POTATOES
Calling all potato lovers! These Rosemary Smashed Potatoes are CRAZY crispy on the outside and fluffy on the inside! Baby red potatoes drizzled with olive oil and seasoned with salt and pepper and fresh rosemary. A perfect side dish.
Provided by Joanna Cismaru
Categories Side Dish
Time 50m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 188 kcal, Carbohydrate 25 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 415 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
ROASTED ROSEMARY ONION POTATOES
These are so good. You can make them with just about anything as a side dish. And even my 5-year-old likes the flavor...so that could say something.
Provided by mommylady2010
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 12.3 g, Fat 6.9 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 151 mg, Sugar 1.1 g
OVEN-ROASTED ROSEMARY THYME POTATOES
Try these oven-baked potatoes with fresh rosemary and thyme. This simple potato side dish is both vegan and gluten-free.
Provided by Jolinda Hackett
Categories Side Dish
Time 1h10m
Yield 5
Number Of Ingredients 7
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!
Nutrition Facts : Calories 277 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 88 mg, Sugar 3 g, Fat 6 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g
ROASTED BABY POTATOES WITH THYME AND ROSEMARY
An easy Roasted Baby Potatoes recipe. For an extra special look, pick up a mix of white, red, and purple baby potatoes.
Categories Garlic Potato Side Roast Valentine's Day Vegetarian Quick & Easy Rosemary Vegan Thyme Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil.
- Roast on a baking sheet in a 450°F oven for about 30 minutes.
CRISPY LAYERED THYME POTATOES
Thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch
Provided by James Martin
Categories Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
- Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
- In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you've used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.
Nutrition Facts : Calories 440 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
ROASTED POTATOES WITH ROSEMARY, LEMON AND THYME
Make and share this Roasted Potatoes With Rosemary, Lemon and Thyme recipe from Food.com.
Provided by jenpalombi
Categories Potato
Time 50m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.
- Position a rack in the center of the oven and heat the oven to 475°F Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the potatoes with the infused olive oil, the salt, and a few grinds of pepper.
- Turn the potatoes out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Pick out and discard the pieces of lemon zest. Roast the potatoes until browned on bottom, 10 to 15 minutes. Flip and continue to roast until tender, 5 minutes.
- Return the potatoes to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little more olive oil. Season to taste with salt and pepper.
Nutrition Facts : Calories 295, Fat 13.7, SaturatedFat 1.9, Sodium 450, Carbohydrate 39.8, Fiber 5.1, Sugar 1.8, Protein 4.6
BEEF AND POTATOES WITH ROSEMARY AND THYME - CROCK POT
Make and share this Beef and Potatoes With Rosemary and Thyme - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 9h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange potatoes and carrots around outer edge in 4-5 quart crock pot slow cooker.
- Trim excess fat from beef.
- Mix mustard, rosemary, thyme, salt and pepper.
- Spread evenly over beef.
- Place beef in slow cooker, it will overlap vegetable slightly.
- Sprinkle onion over beef.
- Pour broth evenly over beef and vegetables.
- Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender.
- Remove beef and vegetable from slow cooker with slotted spoon.
- Slice beef.
- To serve spoon beef juices from slow cooker over beef and veggies.
- Freeze leftovers.
SUNNY'S ROASTED ROSEMARY AND THYME POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil.
- Cut the potatoes in quarters lengthwise. Using a paring knife and plenty of patience, cut each quarter into 1 or 2 torpedo- or oval-shaped pieces. Place in a large bowl of cold water while you finish the rest.
- Add the potatoes to the boiling water and blanch for just under 4 minutes. (This really depends on the size of your potatoes, but be sure to not cook them for potato salad; this is just to get them slightly tender--you shouldn't be able to get a fork through them. The oven will do the rest.) Remove the potatoes from the water to a paper towel-lined plate until slightly cooled.
- Preheat the oven to 375 degrees F.
- Pour the potatoes into a large bowl and drizzle over enough olive oil to coat all sides. On a large baking sheet with sides, add the thyme and rosemary (whole) to make a bed of sorts. Pour out the potatoes onto the sheet and space them evenly so the air can circulate as they roast. Season the entire sheet with a pinch of salt.
- Roast the potatoes until golden brown on the edges and crisp, 25 to 30 minutes.
ROSEMARY LEMON ROASTED POTATOES
Perfectly seasoned with rosemary and lemon, these crispy roasted potatoes are packed with flavour and always a hit!
Provided by Deryn Macey
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 178 calories, Sugar 1.5 g, Sodium 396 mg, Fat 7 g, Carbohydrate 27 g, Fiber 4 g, Protein 3 g
ROSEMARY GARLIC POTATOES RECIPE
These fuss free rosemary garlic potatoes don't require any par boiling, meaning you can simply peel, chop, and pop them in the oven.
Provided by Rosie Hopegood
Yield Serves: 8
Number Of Ingredients 5
Steps:
- Preheat oven to 200°C (400°F, gas mark 7). Cut the potatoes in half lengthways and place in a shallow roasting tin. Add the chopped herbs, garlic and olive oil and stir well.
- Season generously with salt and freshly ground black pepper and place in the oven. Cook for 45 mins or until crisp and golden brown.
Nutrition Facts : @context https, Calories 170 Kcal, Fat 9 g
ROASTED POTATOES WITH ROSEMARY
In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too they don't need any attention; you just leave them in the oven till you're ready to serve.
Provided by pjsanders22
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre-heat the oven to gas mark 7, 425°F (220°C).
- Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through. Wash the potatoes but don't scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm). Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate. Remove the tin from the oven, place it over direct heat the oil needs to be very hot then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp. Season with salt and pepper before serving.
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ROASTED GARLIC, ROSEMARY & THYME POTATOES - DELISH D'LITES
From delishdlites.com
Reviews 1Estimated Reading Time 2 mins
- Cut a small square of foil, and place the garlic cloves in the center. Drizzle them with 2 teaspoons of olive oil, and a pinch of salt and pepper. Fold the foil up to form a packet.
- Wash and scrub the potatoes, then chop them into large chunks (about 1" pieces). Place the chopped potatoes onto a baking sheet, then season with them 1 teaspoon of salt, 1/2 teaspoon of pepper, the rosemary, thyme and remaining olive oil. Toss the potatoes together to coat them evenly.
- Place the garlic and potatoes into the oven to roast. Roast the cloves to 20-25 minutes until they're soft and golden. Roast the potatoes for 35-45 minutes, or until fork tender.
PERFECT THYME SKILLET POTATOES - JO COOKS
From jocooks.com
4.5/5 (37)Total Time 25 minsCategory Side DishCalories 289 per serving
- When the oil is hot, add the chopped thyme, and stir. This will help infuse the thyme aroma into the oil.
- Arrange the potatoes in the skillet, with the cut side down and cook over medium heat for about 10 minutes or until the potatoes are brown and crisp.
- Turn the potatoes over and cover the skillet with a lid. Continue cooking over medium heat for another 8 to 10 minutes or until the potatoes are fork tender. Season with salt and pepper.
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From alexandracooks.com
5/5 (5)Category Side DishCuisine AmericanTotal Time 2 hrs
- Place fingerlings in a pot. Cover with approximately one inch of water. Add the salt, herbs and garlic. Bring the pot of water to a boil, then turn off the heat. Let the potatoes cool completely in their liquid before proceeding.
- Once cool, you can eat the potatoes as they are or you can brown them. These potatoes are wonderful to have on hand — they are truly delicious cooked as they are, sliced and tossed into salads or just eaten straight out of the refrigerator.
- If you want to crisp them up a bit, slice the potatoes in half on a bias (or leave them whole if they are really small). Then, heat a pan (preferably cast iron or carbon steel or stainless steel) over high heat. Add a thin layer of olive oil and swirl the pan to coat the bottom — the pan and oil should be very hot before adding the potatoes. Add the potatoes, shake the pan once and then let them be. Do not disturb them for a minute or two. Check one before trying to shake the pan or stir them with a spoon — you want that edge to get crispy and it won’t get crispy if you try to move them too quickly.
- Once the fingerlings are browning nicely, shake the pan, toss in the herbs and give them a pinch more of kosher salt. Serve immediately. I like to eat mine with Sriracha. Yum!
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4.5/5 (2)Category Side Dishes, VegetablesCuisine AmericanTotal Time 1 hr 25 mins
- Mix milk, creme fraiche, salt, allspice, garlic and herb sprigs in a large, heavy-bottomed saucepan.
THE BEST ROSEMARY POTATOES - GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
5/5 (3)Category Side DishCuisine ItalianTotal Time 35 mins
- When the pan is hot, add the olive oil and swirl to coat the bottom of the pan. Add the potatoes and half the chopped rosemary in the skillet. I add the sea salt in at this time, but you can season to taste at the end if you think you may use less.
- Cook over medium high heat for about 15 minutes. Use a metal spatula to mix in the rosemary and sea salt if you’re adding it at this point. Then stir to flip the potatoes only when the bottom layer turns brown and crispy.
- After about 15 minutes, turn the heat down to medium. If the pan starts to get too hot before the 15 minutes is up, turn the heat down sooner.
ROAST POTATOES WITH LEMON, ROSEMARY AND THYME RECIPE ...
From riverford.co.uk
Servings 6Total Time 1 hr
- Preheat oven to 180°C/Gas 4. Put the potatoes into a pan of cold salted water, bring to a boil, then simmer for 10 minutes. Drain and let dry in a colander for a few minutes.
- Transfer to a roasting pan and scatter over the lemon slices, garlic, rosemary and thyme. Drizzle over the oil and toss together with your hands, making sure each potato is coated in oil. Season well.
- Roast for 35–40 minutes, turning everything once or twice, until the lemons are starting to caramelise and the potatoes are golden brown. Squeeze over the extra lemon half, sprinkle with a little more salt and serve immediately.
ROASTED ROSEMARY & THYME RED POTATOES - DISHING DELISH
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5/5 (1)Total Time 50 minsCategory Side DishCalories 152 per serving
- After thoroughly washing red potatoes and removing any bad spots or eyes with a knife, cut potatoes into quarters and add to large mixing bowl.
ROSEMARY AND THYME ROAST CHICKEN AND POTATOES - VIKALINKA
From vikalinka.com
5/5 (5)Total Time 2 hrs 15 minsCategory Main CourseCalories 695 per serving
- Pre-heat the oven to 375F/190C.Chop up the herbs, peel the garlic cloves and slice them. Make little slits all over the chicken with the tip of your knife and slide the garlic slices into them.
- Prick the lemon with a fork and put it inside the cavity along with the half of the chopped herbs and a clove of sliced garlic.
- Rub the surface of the chicken with olive oil and the other half of the herbs. Sprinkle with a pinch of salt and pepper. Put in the oven in a large roasting pan and set the timer for 40 minutes
- While the chicken is cooking, get the potatoes ready. Wash the potatoes and cut them in half lengthways or in quarters if using large potatoes. Put them in a pot with salted water and bring them to a boil, continue boiling for 7 minutes, then drain in a colander, cover with a lid and set aside.
ROASTED GARLIC MASHED POTATOES WITH ROSEMARY - KILLING THYME
From killingthyme.net
Servings 6Total Time 50 minsCategory Side Dish
- You'll want to start roasting the garlic 25 minutes before boiling your potatoes.Heat oven to 375ºF. Peel any extra skin off of the garlic bulb leaving only the last outer later of skin (you want to keep the bulb intact). Place the bulb onto a sheet of tin foil (about the size of a dinner plate), and drizzle a bit of olive oil over it. Bring bring the foil together over the garlic bulb to create a tent. Pinch a few edges to secure the tent, and bake for 40 minutes or until the garlic cloves are golden brown and nicely roasted. (Check on it at 25-30 minutes.) When done, remove the bulb from the oven and set aside to cool.
- Place your peeled and quartered potatoes into a large pot and cover them with cold water. Add a pinch of salt. Place the pot over medium-high heat and bring the potatoes to a boil. Once boiling, bring the heat down to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are fork tender.
- When the potatoes are ready, drain them, and place them over medium-low heat. Let them sizzle for a few moments to remove any excess moisture. Then, remove from heat.
- In a separate saucepan, melt 3 TBSP of butter. Add the chopped rosemary, bring the butter to a low simmer, and whisk for about 30-40 seconds to let the rosemary soften up and infuse the butter with some flavor. Remove from heat.
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- Add stock and potatoes to a large soup pot. Bring to boil, then simmer until potatoes are cooked, about 10-12 minutes.
- Puree soup, either in a blender in batches (be careful, it's hot) with an immersion blender (my personal fave). Blend to your preferred consistency. I blend mine almost all the way, leaving a few potatoes chunks.
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