ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
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.
SKILLET ROASTED POTATOES WITH ROSEMARY
Provided by Jacques Pepin
Categories quick, weekday, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams
PAN-ROASTED ROSEMARY POTATOES RECIPE - (4.4/5)
Provided by PattyP
Number Of Ingredients 5
Steps:
- DIRECTIONS STEP 1 In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and garlic; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes. STEP 2 Add rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done). STEP 3 Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.
PAN-ROASTED ROSEMARY POTATOES
Aromatic rosemary and garlic add depth to roasted potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and garlic; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes.
- Add rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done).
- Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.
Nutrition Facts : Calories 124 g, Fat 4 g, Fiber 2 g, Protein 3 g
EASY PAN ROASTED POTATOES
Make and share this Easy Pan Roasted Potatoes recipe from Food.com.
Provided by npsmama
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel potatoes and cut into 1.5in even pieces.
- Place potatoes in a frying pan.
- Pour over 100ml of water.
- Place over high heat until all the water has gone.
- Lower the heat to minimum. Add lard.
- Cook gently, stirring occasionally for 30min or until the potatoes are the colour you like (golden brown in this house!).
Nutrition Facts : Calories 370.7, Fat 9.9, SaturatedFat 3.9, Cholesterol 9.1, Sodium 22.9, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5
PAN-ROASTED POTATOES
Enjoy one of life's simplest pleasures: roasted potatoes with fresh rosemary.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
- Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.
Nutrition Facts : Calories 340, Carbohydrate 43 g, Cholesterol 0 mg, Fat 3, Fiber 5 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g
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CRISPY SKILLET ROASTED MINI POTATOES WITH ROSEMARY
From seasonsandsuppers.ca
5/5 (2)Total Time 45 minsCategory Side DishCalories 296 per serving
- Pour enough olive oil into a large cast-iron skillet, tilting it, just to cover the bottom of the pan. Strip the leaves from the rosemary sprig and scatter evenly over the bottom of the pan. Sprinkle the salt over the rosemary.
- Scrub the potatoes, if necessary, then cut them in half, and set them cut side down on the rosemary and salt. Roast on the lowest oven rack until the potatoes are tender and the bottoms are crisp and well browned, about 30 to 40 minutes.
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- Preheat oven to 400°F. On a large rimmed baking sheet, toss potatoes with olive oil, rosemary, salt, pepper, and garlic powder.
- Roast for 25 minutes, stir, and continue to cook for 20 more minutes or until crispy on the outside and tender on the inside.
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