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Ingredients 1 tablespoon olive oil 1 teaspoon chopped fresh thyme ½ teaspoon minced fresh rosemary ¼ teaspoon salt ¼ teaspoon …
Directions Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme... Spread …
How long do you cook Rosemary potatoes in oven?Preheat the oven to 425° and have ready a sheet pan (possibly two, see note below), lined with non-stick aluminum foil.Cut the potatoes into quarters lengthwise. ...Transfer the potatoes to the sheet pan, taking care to spread the potatoes apart so they are not bunched together or crowded. More items...Roasted Rosemary Potatoes
How do you make Rosemary potatoes?Preheat oven to 400º. Add potatoes to baking sheet. Toss with olive oil, garlic, and rosemary and season generously with salt and pepper.Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes.Add more rosemary sprigs for serving.Rosemary Roasted Potatoes Recipe | Ina Garten
How do you bake potatoes in the oven?Today we'll be looking at a few things:Step-by-step guide to baking potatoes in your ovenIncluding how long should you bake them depending on sizeA few favorite topping options I recommend ( this one might be too traditional for some, but I can't resist it)Perfect Baked Potato Recipe
Potatoes. Give them to me - mashed, baked...even fried!
However, few things feel as cozy as having some steamy, delicious baked potatoes when the temperatures start dropping.
It's my personal nirvana.
Undercooking? I used to worry about that, until I got my convection oven. Let me tell you: making baked potatoes in a convection oven can be really easy.
Today we'll be looking at a few things:
- Step-by-step guide to baking potatoes in your oven
- Including how long should you bake them depending on size
- A few favorite topping options I recommend (this one might be too traditional for some, but I can't resist it)
OK, let's go!
By the way...If you're in the market for a new convection oven, feel free to check my round up of the best convection ovens for baking.
If you’ve recently upgraded your oven, your cooking style and knowledge need to be brought up to date in line with your equipment.
As convection oven experts, we’re often asked about cooking times and temperatures, so we’ve recorded all of our answers here to help you achieve baked potato success.
Can you use a convection oven for baking potatoes?
Yes, you’ll be pleased to learn that you can cook baked potatoes to perfection in a convection oven.
In fact, there isn’t much your new convection oven can’t cook.
Does it take longer to bake in a convection oven?
No, it’s quite the opposite.
Baking in your convection oven will usually be around 20% faster than your older conventional oven.
Your new convection oven will not only cook faster, but it’ll also do it at a lower temperature.
So, be sure to adjust your cooking times appropriately when following old recipes.
How to Bake a Potato in a Convection Oven
Learning how to bake a potato in a convection oven is easy.
With our method, you’ll achieve potatoes that are crispy on the outside and light and fluffy on the inside.
To achieve crispy skin, we don’t use any foil when baking the potatoes. In fact, you don’t even need an oven tray.
What temperature should a baked potato be cooked at?
You can bake your potato at a temperature as low as 300F, but if you want to cook them quicker, up to 375F will still work.
The flexibility of temperature makes life much easier when you’re baking more than one item in your oven.
If you’ve got some veggies to roast at the same time, or perhaps some fish sticks to heat up, you can usually match the other item’s temperature needs.
You should also know that the higher the temperature you use, the crustier your potato skins will be.
Then again, if you try to cook them too high, you run the risk of burning the skin before the inside is properly cooked through.
How long to bake potatoes in convection oven?
Your cooking time will depend on the size of your potatoes and the temperature you have your oven preheated to.
Undercooking your potatoes will cause them to be hard when you cut into them, and overcooking will dry them out.
Use the cooking times below as a guideline to get your potatoes right every time.
Medium-Sized Potatoes (Approximately Five Ounces)
- Cook for 90 minutes at 300 degrees
- Cook for 60 minutes at 325 degrees
- Cook for 45 minutes at 375 degrees
Large Potatoes (Eight to 10 ounces)
- Cook for 80 minutes at 325 degrees
- Cook for 60 minutes at 375 degrees
Now that you know how to bake your potatoes, let’s put it into practice with a step-by-step guide.
Step 1: Choose Your Potatoes
If you like your baked potato to be soft and fluffy on the inside, you’ll want to choose a potato variety that has a high starch content.
King Edward and Desiree are two such varieties. They’re also suitable for crisping up as their skin doesn’t hold moisture well.
Russet potatoes, also known as Idaho potatoes, are also really great for baking.
If you’re baking more than one potato, try to select potatoes similar in size when you’re at the store.
This way, they’ll all have roughly the same cooking time, simplifying the cooking process.
Step 2: Wash Your Potatoes
Once you’ve selected your perfect potatoes for baking, rinse them under cold water and scrub the skins off them well.
We use a stiff bristle brush that we keep under the sink for scrubbing all kinds of vegetables ready for cooking and eating.
Remember, you’ll be eating the delicious skins of these potatoes, so remove any discolored spots or bruises that you see on the surface with the tip of a knife.
Once you're done cleaning each potato, dry them thoroughly with a paper towel and set them down on a chopping board.
At this point, you don’t want to soak them for any length of time, as this will make them soggy.
You shouldn’t use hot water because this will start cooking the outside of the potatoes, and the insides won’t be able to catch up.
Step 3: Pierce Your Potatoes
Next up, using your knife, you need to pierce each potato deeply several times at (roughly) one-inch intervals.
Doing this allows the steam to escape during the cooking process.
Forgetting to do this may cause them to explode and make a terrible mess in your oven.
Step 4: Grease Your Potatoes
If you’re following a low-fat diet, feel free to skip this step, but greasing the outside of your potatoes will help them achieve crispier, more delicious skin.
You can use olive oil, butter, or any other cooking oil (vegetable oil, canola oil, etc.) you have on hand.
Pour a small amount of oil or melted butter into your palm and rub it into each potato skin, covering every inch.
Step 5: Salt Your Potatoes
Now that your potatoes are all greased up, the salt will stick to them easily, and they’ll be ready to bake.
Pour out some coarse grain salt onto a plate and roll each potato over it until they’re lightly coated in salt.
Depending on what you're eating your potatoes with, you could also add some spices or seasonings to the salt to make a mixture.
We recommend trying garlic powder, onion powder, or cajun seasoning to make those potato skins even tastier.
Step 6: Cook Your Potatoes
Now, your potatoes are ready to cook, so place each potato directly onto the oven rack.
It doesn’t matter where they go in the oven, as that’s one of the benefits of a convection oven.
Your potatoes will start to brown where they’re touching the rack, so turn them over halfway through cooking to prevent them from over-browning.
You can also place a baking tray or sheet of aluminum foil on the shelf directly underneath the potatoes to help make cleaning up even easier.
Step 7: Check If They’re Properly Cooked
There are several ways to check that your baked potatoes are cooking properly.
The most reliable and efficient way is to use a meat thermometer, which should read 210 degrees Fahrenheit when they’re ready.
You can also stick a fork in them or give them a squeeze with an oven mitt.
If you’re using a fork, it should pierce the skin, sink into, and pull out of the potato flesh easily when it’s done.
If you’re using an oven mitt, the potatoes should yield easily when you squeeze them, which will tell you that they’re ready.
Step 8: Serve Your Potatoes
When you’re happy with your potato's softness or temperature, remove them from the oven and slit them open on the top with a long and as-wide-as-you-can cross.
Using your thumbs and index fingers (and some heat protection), pinch the edges of the potato and push down into them to encourage the fluffy interior to pop up slightly.
Be very careful when doing this. The potato will release a lot of steam, especially if it’s fresh out of the oven.
Ideas for Baked Potato Toppings
You may like to stick to traditional toppings on your baked potato, such as butter, cheese, and sour cream.
However, you can also transform your baked potato into an entire meal with the right toppings.
Here are some of our favorite baked potato toppings from around the world, which can all be enjoyed with or without butter and cheese.
When it comes to the cold toppings (coleslaw, tuna, and shrimp mayo), you can add your cheese first (if you prefer it melted) or on top of the dish to keep it more solid!
- Grated cheese and coleslaw
- Tuna mayonnaise with red onion
- Shrimp mayonnaise and shredded iceberg lettuce
- Chilli con carne
- Baked beans and cheese
- Hummus, olives, and tomatoes
- Your choice of meat, taco seasoning, black beans, cheese, and salsa
Best Baked Potatoes
Now that you know how to make perfect baked potatoes in convection oven, you can have loads of fun trying out different toppings.
Baked potatoes are so versatile, they’ll work with almost anything!
You can easily increase or decrease the cooking time to suit the rest of your meal preparation by adjusting your oven’s temperature.
Remember not to leave your potatoes in the oven too long, though, as that will dry them out.
How to make Rosemary mashed potatoes?Fold it in as gently and minimally as you can. Cook’s Country suggests that for very cheesy potatoes, gently fold about three-quarters of the cheese into the warm potatoes. Then sprinkle the rest on top of the potatoes in the pot, put the lid on and let it hang out for a few minutes to melt. Partially stir in the cheese on top.How to make better mashed potatoes - just the way you like them |
1 tablespoon dried rosemary salt, preferably the coarse variety fresh ground pepper directions Preheat oven to 400. Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer. Drizzle with the oil and toss …
Salt and freshly ground black pepper Directions Instructions Checklist Step 1 Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. …
Directions. In a large skillet or saucepan, saute onion and garlic in oil until tender. Add potatoes, seasoned salt, pepper and lemon zest. Remove from the heat. Spoon half into a greased 1-1/2-qt. baking dish. Sprinkle with 1 cup cheese. Repeat layers. Combine bread crumbs, butter and rosemary; sprinkle over cheese.
Sprinkle potatoes with rosemary and oil. Season with salt and pepper. Break up potatoes with a fork or spoon, tossing to coat; cover to keep warm.
Cut 22 two-and-one-half-inch olive shapes from the potatoes. Preheat oven to 400 degrees. Place potatoes and clarified butter in a pan and roast for 15 minutes. Sprinkle with the rosemary and...
Instructions. Position a rack in the lower third of the oven and heat to 425°F. Line a baking sheet with parchment paper or spray with olive oil cooking spray. Combine potatoes, 1 c water, and 1 tsp kosher salt in a microwave safe bowl. Cover with …
Coat an 8-inch baking dish cooking spray. Advertisement. Step 2. Mix Parmesan cheese, rosemary, and garlic together in a bowl. Step 3. Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin. Step 4.
In a large bowl, toss together the boiled potatoes, oil, rosemary, garlic powder, and salt. Arrange the potatoes on a parchment-lined baking sheet in a single layer. Step 4: Bake the potatoes Bake the potatoes until crispy and golden brown, about …
Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with …
Remove the leaves from the rosemary sprigs, discard the stems, chop roughly. Set aside. Place a layer of potatoes in the baking dish. Sprinkle over a little of the garlic and rosemary. Season with some salt and pepper. Repeat adding potatoes and seasoning. Drizzle over the oil. Bake, stirring frequently for 45 minutes to one hour, or until the ...
Roughly chop the fresh rosemary and place it in a small bowl together with the minced garlic, salt, and olive oil. Stir well. 3. Step: Place the potatoes in a large bowl and toss with the marinade. 4. Step: Line a baking tray with parchment paper and …
Preheat oven to 400º. Add potatoes to baking sheet. Toss with olive oil, garlic, and rosemary and season generously with salt and pepper.; Roast until crispy, stirring occasionally, 1 hour to 1 ...
Preheat oven to 400°. Bring vinegar, 1/4 cup salt, and 4 quarts water to a boil in a large pot. Add potatoes and cook until crisp-tender, about 5 minutes; drain.
Preheat oven to 400°. Toss potatoes with olive oil and season with salt and pepper. Scatter rosemary sprigs over. Put potatoes on a rimmed baking sheet or in a gratin dish and roast, stirring and ...
Directions. In a large bowl, combine the potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 40-50 minutes or until …
700g pack jacket potatoes, peeled and chopped into 2.5cm pieces 1½ tbsp olive oil 2 rosemary sprigs, leaves chopped Method Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a roasting tin with the oil, rosemary and a pinch of salt, then toss to coat. Roast for 30-40 mins or until crisp. Freezing and defrosting guidelines
Add the potatoes and carefully move around the pan to coat in the oil. Sprinkle over the rosemary leaves. Place into the oven and bake for 30 minutes. Turn the potatoes over and continue to roast for a further 30 minutes until golden brown and beautifully crisp. Remove from oven and while hot sprinkle with salt. Serve immediately.
Cut potatoes into 35-40mm cubes. Step 2. Combine Garlic (2 cloves) , Fresh Rosemary (3 sprigs) , Ground Black Pepper (1/4 tsp) , Sea Salt Flakes (to taste) , and Olive Oil (3 Tbsp) in a large bowl, add Potatoes (6 2/3 cups) and toss to coating well. Transfer to a single layer on the air-fry tray. Step 3.
Remove the blanched potatoes from the water and transfer them while still hot into the bowl with the parmesan, rosemary and garlic. Stir well, so that the mixture can stick and transfer it into a baking pan. Transfer the potatoes into the oven and bake for 20-25 minutes at 200°C. Melt a packet of butter in a saucepan on the hob.
Step 1 out of 3. Preheat oven to 425°F and line a baking sheet with foil. Step 2 out of 3. Scatter Little potatoes on the baking sheet. Toss well with olive oil, rosemary, garlic, and salt. Step 3 out of 3. Roast until crispy, about 45 to 50 minutes, tossing once halfway through.
A recipe I use time and time again. The only problem I've ever had is crushing the rosemary into smaller bits. Getting a large rosemary needle in between your teeth can be a bit unpleasant! These potatoes smell heavenly and taste better. Always add more garlic as …
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 …
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Step 2 Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet. Step 3 Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.
Creamy potato soup is an easy meal to make and even easier to freeze and store so you can have hearty soup anytime you want. And thanks to our 10 different …
1. In large bowl, mix oil, rosemary, salt, pepper and garlic powder. Add potatoes; toss to coat. 2. Using slotted spoon, place potato mixture into air fryer basket. Set to 375°F; cook 25 to 30 minutes, shaking basket every 10 minutes, until potatoes are tender and browned.
This might just be our new favorite way to eat potatoes! Red potatoes are tossed with fresh rosemary, oil and seasonings and roasted in the air fryer until tender and browned. Whether you serve them for breakfast, lunch or dinner, they're sure to be a hit with the whole fam!
By Pillsbury Kitchens
Updated Aug 22, 2019
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 lb small red potatoes, cut into 1-inch pieces
- In large bowl, mix oil, rosemary, salt, pepper and garlic powder. Add potatoes; toss to coat.
- Using slotted spoon, place potato mixture into air fryer basket. Set to 375°F; cook 25 to 30 minutes, shaking basket every 10 minutes, until potatoes are tender and browned.
Tips from the Pillsbury Kitchens
- Since sizes of potatoes can vary, be sure to cut potatoes into similarly sized 1-inch pieces to ensure even cooking.
- Swap small red potatoes for baby red potatoes, if desired.
- For a pretty presentation, top cooked potatoes with small sprigs of fresh rosemary.
- Air fryer temperature control settings vary according to brand and model. If your air fryer does not have the exact temperature setting called for in the recipe, consult your manual for suggested temperature settings.
- Our recipes do not call for preheating your air fryer. Just set the temperature, and start. Never preheat with parchment paper alone.
120 Calories, 3 1/2g Total Fat, 2g Protein, 20g Total Carbohydrate, 1g Sugars
- Calories from Fat
- Total Fat
- 3 1/2g
- Total Carbohydrate
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice1 *Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved
Bring a pot of vegetable oil to a temperature of 350 degrees. (NOTE: Put pot on the backburner of the stove if you have children in the house.) Using a slotted spatula and …
Preheat the oven to 400 degrees F. Cut the potatoes into halves or quarters, as long as they are all about the same size. Place the potatoes in a large bowl and add the garlic and rosemary.
Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and …
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 …
Here’s how easy it is to make rosemary roasted potatoes: Boil the baby potatoes! Toss the baby potatoes with oil (or bacon fat) and the rest of the seasonings. Roast. The high heat (475°F) will make the roast up to a beautiful golden crispness. Serve! Dig in! Bon appétit! Tools You’ll Need Baking sheet Large stock pot Mixing bowl
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.
Directions Preheat oven to 425 degrees F. Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You...
Instructions. Preheat oven to 400 degrees. Scrub baby potatoes and place on sheet pan. Drizzle with olive oil and sprinkle with sea salt and ground black pepper. Roast until fork tender, about 15-20 minutes. Remove from oven and sprinkle rosemary on top.
05-09-2018 · Place the potatoes in a large bowl and add the olive oil, minced garlic, dried rosemary, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill). Toss the potatoes until they are evenly coated in oil and spices. Spread the potatoes out over a baking sheet so that they are in a single layer.
Budget Bytes » Recipes » Vegetable Recipes » Potato Recipes » Rosemary Roasted Potatoes
Rosemary Roasted Potatoes are a classic recipe that everyone needs to know how to make. They’re so easy that you’ll likely memorize the process on the first try, and their versatility means they can go with just about any meal you’re preparing. While they do take a little bit of time to fully cook, it’s mostly hands off time and the resulting flavor and texture is well worth the wait!
Originally posted 10-24-09, updated 9-5-18.
What Potatoes are Best for Roasting?
I got a little fancy today and bought these tri-colored baby potatoes from Aldi, which are definitely more expensive than your basic russet, but they create such a pretty presentation and I love their delicate texture. That being said, you can use just about ANY type of potato for this recipe. See what I mean by flexible?
Whether you go with russet, red potatoes, or even Yukon gold, you’ll probably cut the cost of this recipe considerably compared to these pretty baby potatoes. Just make sure that whatever variety you use for these oven roasted potatoes, cut them into about 3/4-inch pieces. The size of your potato pieces will determine how long they take to roast.
How to Season Roasted Potatoes
Absolutely! If you’re not a fan of rosemary or don’t have any available, feel free to swap it out with your favorite herb. Again, this recipe is extremely flexible. You can use fresh herbs or dried herbs, and any blend you like. Here are some other seasoning ideas for your oven roasted potatoes:
And if you want a sauce to drizzle over top of those delicious crispy potatoes, try some Hollandaise Sauce!
Rosemary Roasted Potatoes are an easy, flexible, and DELICIOUS side dish that can be paired with just about any meal. Keep this go-to recipe handy!
Servings: 4 about 3/4 cup each
- 1.5 lbs. potatoes* (.99)
- 1 Tbsp olive oil (
- 2 cloves garlic, minced (
- 1 tsp dried rosemary (
- 1/2 tsp salt (
- freshly cracked pepper (
- 1 handful parsley, chopped (optional) (
- Preheat the oven to 400ºF. Wash your potatoes well, then cut them into 3/4-inch cubes or pieces.
- Place the potatoes in a large bowl and add the olive oil, minced garlic, dried rosemary, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill). Toss the potatoes until they are evenly coated in oil and spices.
- Spread the potatoes out over a baking sheet so that they are in a single layer. Transfer the potatoes to the oven and roast for 15 minutes, then stir and roast for an additional 15 minutes.
- After 30 minutes total roasting time, stir once again and if additional browning is desired, roast for an additional 5-10 minutes. Serve with a handful of fresh, chopped parsley sprinkled over top, if desired.
*Use any potato variety you like, making sure to cut them into small, even-sized cubes.
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Serving: 1 Serving ・ Calories: 168.63 kcal ・ Carbohydrates: 31.68 g ・ Protein: 3.9 g ・ Fat: 3.58 g ・ Sodium: 366.08 mg ・ Fiber: 2.48 gNutritional values are estimates only. See our full nutrition disclaimer here. The equipment section above contains affiliate links to products we use and love. As an Amazon Associate I earn from qualifying purchases.
Start by preheating your oven to 400ºF. Wash 1.5 pounds of potatoes well. I used these tiny tri-colored potatoes from Aldi that don’t have many crevices or eyes, but if you’re using a larger variety, make sure to get in those cracks to get all the dirt out!
Cut the potatoes into 3/4-inch cubes or pieces. The larger the pieces, the longer they’ll take to cook, so keep that in mind. Add the potatoes to a large bowl along with 1 Tbsp olive oil, 2 cloves minced garlic, 1 tsp dried rosemary, 1/2 tsp salt, and some freshly cracked black pepper (about 15 cranks of a pepper mill). Toss the potatoes until they are evenly coated in oil and spices.
Spread the seasoned potatoes out onto a baking sheet so that they are in a single layer. Transfer the potatoes to the oven.
Roast the potatoes for 15 minutes, then stir and roast for an additional 15 minutes. After 30 minutes total, remove them from the oven, and if you want them a little more brown, simply stir and roast for an additional 5-10 minutes.
If desired, sprinkle a handful of chopped fresh parsley over the Rosemary Roasted Potatoes just before serving. Serve hot!
23-05-2021 · The texture is a bit more fluffy than oven-roasted potatoes made with Russets or baking potatoes. Ingredients and Variations. POTATOES: Baby Potatoes (aka New Potatoes) can be the size …
These Rosemary Potatoes are perfectly seasoned and roasted until crispy on the outside, soft & tender on the inside!
- Rinse and dry potatoes. If potatoes are on the bigger side, cut them in half.
- Toss potatoes with olive oil and herbs until coated.
- Roast 25-30 minutes or until browned and tender.
This recipe can be used for any kind of potato cut into bite sized pieces.
Dried rosemary can be substituted for 1 ½ teaspoons fresh rosemary.
2 cloves fresh minced garlic can replace garlic powder.
Calories: 164, Carbohydrates: 30g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 301mg, Potassium: 725mg, Fiber: 4g, Sugar: 1g, Vitamin A: 66IU, Vitamin C: 34mg, Calcium: 22mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Preheat oven to 400 degrees F (200 degrees C). Advertisement. Step 2. Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper. Step 3.
Method. STEP 1. Pre-heat the oven to gas mark 7, 425°F (220°C). STEP 2. 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 ...
Roasted Potatoes. Maggie Beer's Roast Potatoes with Rosemary is a simple recipe to cook the perfect roasted potatoes. Preheat the oven to 210C. Scrub the potatoes well then place into a large saucepan. Cover with cold water and a pinch of salt …
Directions. In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned.
Home Recipes Ingredients Vegetables Potatoes
Prep/Total Time: 30 min.
Great with steak or any meat, this is one of our best-loved potato “sidekicks.“ Sometimes I add sliced fresh mushrooms and sliced fresh zucchini tossed with a little olive oil after the potatoes have baked about 15 minutes. —Kelly Ward Hartman, Cape Coral, Florida
- 1-3/4 pounds small red potatoes, quartered
- 1 small onion, quartered
- 1/4 cup olive oil
- 1-1/2 teaspoons dried rosemary, crushed
- 2 garlic cloves, minced
- 1/4 teaspoon garlic salt
- In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned.
1 cup: 273 calories, 14g fat (2g saturated fat), 0 cholesterol, 126mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 4g protein.
Preparation. Heat the oven to 450 degrees. Toss the potatoes with the rosemary oil and pepper and divide between 2 baking sheets. Roast until tender, shaking the pans occasionally, about 30 minutes. Toss with the salt and chopped rosemary and serve.
Oven-roasted Potatoes with Garlic and Rosemary: In the dish on the right. 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. This recipe is from Delia's Summer Collection. Serves 4-6.
Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. The pork should have come out of the oven by now, so turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a final 20 mins. Add the rosemary and garlic 5 mins before the end.
Steps. 1. Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper. 2. Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 …
Instructions. Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment for easy cleanup. In a large bowl, toss together the potatoes, olive oil, garlic, rosemary and salt. Spread the potatoes in a single layer on the prepared baking sheet.