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.
ROSEMARY ROASTED POTATOES AND ASPARAGUS
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Nutrition Facts : Calories 175 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SPICY ROASTED POTATOES WITH DIJON MUSTARD, ROSEMARY AND SMOKED PAPRIKA
These rousing spuds start out looking wet and wild, but the mixture with vodka and vermouth cooks down to leave the potatoes crispy, crusty and tangy.
Provided by Tara Parker-Pope
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 16 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 3 grams, TransFat 0 grams
LEMON ROASTED POTATOES WITH SMOKED PAPRIKA AND ROSEMARY
A potato doesn't need much else other than oil, salt and a hot oven to be truly delicious. But dust them with smokey paprika, and roast them alongside tangy lemon slices on a bed of woodsy rosemary, and you have some truly special potatoes. A large and waxy potato is best here (Yukon Golds especially), but know that a starchy potato like an Idaho would also work; just expect something fluffier with less crispiness.
Provided by Alison Roman
Categories vegetables, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Cut one lemon into quarters and set aside. Slice remaining lemon about 1/4-inch thick and remove all seeds.
- Place sliced lemon on a rimmed sheet tray along with potatoes, olive oil and paprika, and mix together with clean hands. Arrange in a single layer and season with salt and pepper. Scatter rosemary in and around potatoes.
- Place in oven and roast, rotating sheet tray once and flipping potatoes as needed, until potatoes are golden brown, crisped and completely tender, 35 to 40 minutes.
- Remove from oven and transfer everything to a large serving platter. Top with parsley and serve with lemon quarters for squeezing alongside.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 3 grams
OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
ROASTED HALIBUT AND POTATOES WITH ROSEMARY
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.
Provided by David Tanis
Categories lunch, weekday, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
- Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
- Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
- As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
- When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
- Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram
GRILLED POTATOES WITH ROSEMARY
A mix of red and sweet potatoes grilled with a coating of rosemary-infused oil makes a crisp yet tender side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h30m
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons salt and the red potatoes. Return to a boil. Reduce heat, and simmer until just tender, about 7 minutes. Remove potatoes using a slotted spoon. Return water to a boil. Add sweet potatoes, and simmer until just tender, 4 to 7 minutes. Drain. Gently toss red and sweet potatoes with oil and rosemary; season with salt and pepper. Refrigerate for 1 hour.
- Heat grill to medium-high. Gently toss potatoes, and transfer to grill; reserve bowl with oil. Grill potatoes, turning occasionally, until charred and heated through, 6 to 7 minutes. Brush potatoes with oil from bowl.
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.
ROSEMARY SMOKED POTATOES WITH GRILLED ASPARAGUS AND FENNEL
From License to Grill, with Rob Rainford. This is a somewhat sophisticated grilled salad dish that takes a little time to prepare. Prep time includes marinating time and chill time.
Provided by Alison J.
Categories Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Parboil whole potatoes, with skin on, for about 5-7 minutes. Drain and run under cold water to stop the cooking process.
- Half each potato and place in a zip-top plastic bag. Drizzle with oil and add chopped garlic and pepper. Seal bag and allow to marinate at room temperature for 20 minutes.
- Preheat grill to 375°F.
- Remove potatoes from marinade and pat dry. Place soaked rosemary sprigs on oiled barbecue grate. Place potatoes on top of rosemary, flesh side down. Close lid and leave to smoke for 20 minutes. Make sure rosemary doesn't burn.
- Meanwhile, trim the woody end of the asparagus. Slice fennel bulb into 1/2 inch pieces, leaving core intact.
- Drizzle asparagus spears and fennel with oil and season with salt and pepper.
- Return to the potatoes and remove them from the grill. Discard charred rosemary. Season potatoes with salt and pepper and set aside to cool.
- Oil the grill again. Place asparagus and fennel on grill.
- Grill asparagus for approximately 2 minutes, turning when a bright green colour is achieved and golden brown marks appear.
- Cook fennel for about 1 minute per side or until golden char marks are achieved.
- Remove asparagus and fennel from the grill and allow to cool.
- Place asparagus, fennel, and smoked potatoes on a large serving platter. Chill in the fridge for 20 minutes before serving. Drizzle with olive oil and lemon juice, and season with thyme, salt, and pepper.
Nutrition Facts : Calories 542.9, Fat 18.9, SaturatedFat 2.6, Sodium 69, Carbohydrate 86, Fiber 13.9, Sugar 5.8, Protein 13.2
GRILLED ROSEMARY-ONION POTATOES
This fragrant side dish is an easy-to-make addition to any grilling menu.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat 1 inch water (salted if desired) to boiling in saucepan.
- Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
- Heat grill to medium heat.
- Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
- Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.
Nutrition Facts : Calories 195, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
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