Baby Potatoes With Rosemary Recipes

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.

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Toss together potatoes, oil, garlic, rosemary, and salt in a large bowl. Arrange potatoes in a single layer in the air fryer basket without overcrowding; work in batches, if necessary. Cook until potatoes are golden brown and tender, about 20 minutes. Sprinkle with lemon zest before serving.

Steps:

• Preheat oven to 425ºF.
• Cut each potato in half or into quarters if large.
• Place potatoes in large bowl & toss with olive oil, chopped rosemary, salt, and pepper.
• Put into roasting pan (17" by 11 1/2").
• Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender.
• Garnish with rosemary sprigs.

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.

Steps:

• Wash but do not peel potatoes. Half or quarter the larger baby potatoes and cook potatoes until tender.
• Drain potatoes and spray with olive oil. Note if you do not use a sprayer to coat potatoes you will need more olive oil to cover them.
• Toss coated potatoes with garlic and rosemary.

Steps:

• Heat oven to 450°F.
• Toss potatoes and rosemary into a large roasting pan with olive oil.
• Sprinkle with salt and roast for 50 minutes, tossing every 15 minutes until golden-crisp and tender.
• Transfer with rosemary sprigs to a platter and season with pepper.

Steps:

• 1. Preheat oven to 425 degrees. Place cut potatoes in large roasting pan; toss with olive oil, chopped rosemary, salt and pepper.
• 2. Roast potatoes for 30-40 minutes; turning occasionally with metal spatula, until fork-tender. Garnish with rosemary sprigs.