Rosemary Potato Wedges With Pearl Onions Recipes

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ROSEMARY POTATOES WITH CARAMELIZED ONIONS

Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12



Rosemary Potatoes with Caramelized Onions image

Steps:

  • In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.

2 pounds small red potatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
CARAMELIZED ONIONS:
2 large sweet onions, chopped
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons balsamic vinegar

ROSEMARY POTATO WEDGES FOR THE AIR FRYER

Try these rosemary potato wedges in your air fryer. They are quicker and just as tasty as roasting them in your oven, and you don't need to heat up the whole house to do them! I used the recipe for papa's seasoning salt from this site. Serve with your favorite aioli or dipping sauce.

Provided by Bibi

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 4



Rosemary Potato Wedges for the Air Fryer image

Steps:

  • Preheat an air fryer to 380 degrees F (190 degrees C).
  • Place potatoes in a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine.
  • Place potatoes in an even layer in fryer basket once air fryer is hot; you may need to cook them in batches.
  • Air fry potatoes for 10 minutes, then flip wedges with tongs. Continue air frying until potato wedges reach the desired doneness, about 10 minutes more.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 19.2 g, Fat 3.5 g, Fiber 2.5 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 465.3 mg, Sugar 0.8 g

2 russet potatoes, sliced into 12 wedges each with skin on
1 tablespoon extra-virgin olive oil
2 teaspoons seasoned salt
1 tablespoon finely chopped fresh rosemary

ROASTED POTATO WEDGES WITH ROSEMARY BUTTER

Categories     Herb     Potato     Side     Roast     Vegetarian     Quick & Easy     Rosemary     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6



Roasted Potato Wedges with Rosemary Butter image

Steps:

  • Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.
  • Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes. Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.
  • While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.

1 1/2 tablespoons olive oil
2 lb russet (baking) potatoes (preferably organic; about 4 medium)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons unsalted butter
1 teaspoon finely chopped fresh rosemary

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



Rosemary Roasted Potatoes image

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.

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

ROSEMARY POTATO WEDGES WITH PEARL ONIONS

Wonderin' what to serve with all that meat? Find yourself in culinary dire straights? Try my taters and your meal will be complete... Flavors that cohabitate like soul-mates!

Provided by Sandi From CA

Categories     Potato

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 8



Rosemary Potato Wedges With Pearl Onions image

Steps:

  • Preheat oven to 400°.
  • Place all ingredients into a large bowl. Mix to coat everything well.
  • Place bowl's contents in single layer on non-stick spray-coated baking sheet and bake for 30-40 minutes, turning once half-way through cooking. Check for doneness at 30 minutes. (If your oven runs particularly hot, lower temperature to 375°.).

Nutrition Facts : Calories 459.9, Fat 14.1, SaturatedFat 2, Sodium 608.2, Carbohydrate 77.8, Fiber 10.3, Sugar 8.2, Protein 8.9

2 large potatoes, sliced into 1/2-inch thick wedges (russets, Yukon Golds, etc.)
8 ounces white pearl onions, peeled, halved and layers mostly separated
2 tablespoons extra virgin olive oil
2 teaspoons rosemary, chopped
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

ROASTED RUSSET WEDGES WITH BALSAMIC VINEGAR AND ROSEMARY

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 7



Roasted Russet Wedges with Balsamic Vinegar and Rosemary image

Steps:

  • Preheat the oven to 450 degrees F.
  • In a large bowl, combine the olive oil, balsamic, salt, rosemary and some pepper. Toss the potato wedges with the mixture and spread them in one layer evenly onto two baking sheets.
  • Roast the potatoes, turning over once, until golden brown and cooked through, about 20 minutes. Sprinkle with the Parmesan and serve immediately.

1/2 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon salt
2 teaspoons chopped fresh rosemary
Freshly ground black pepper
3 large russet potatoes, scrubbed clean and cut into thick wedges
1/2 cup grated Parmesan

LEMON & ROSEMARY POTATO WEDGES

Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts

Provided by Mary Cadogan

Categories     Side dish

Time 45m

Number Of Ingredients 4



Lemon & rosemary potato wedges image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
  • Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.

Nutrition Facts : Calories 227 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium

1kg large-ish waxy potatoes
3 tbsp olive oil
juice 2 lemons
1 tbsp chopped fresh rosemary or 1 tsp dried

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