Baked Potato With Rosemary Recipes

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ROASTED ROSEMARY POTATOES WITH GARLIC



Roasted Rosemary Potatoes with Garlic image

This Italian favorite pairs up especially well with the recipes I posted for Mediterranean Roasted Green Beans with Slivered Amonds recipe #21300 and/or Roasted Asparagus recipe #21148. From The Mediterranean Vegan Kitchen.

Provided by Bev I Am

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs red potatoes, left whole if small,halved or quartered if large
8 cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 tablespoon dried rosemary
salt, preferably the coarse variety
fresh ground pepper

Steps:

  • 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 well to evenly coat.
  • Sprinkle with the rosemary, salt and freshly ground pepper.
  • Toss again.
  • Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
  • Serve hot.
  • Serves 6.

Nutrition Facts : Calories 153.5, Fat 4.8, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 25.7, Fiber 2.9, Sugar 2, Protein 3.1

ROASTED BABY POTATOES WITH ROSEMARY



Roasted Baby Potatoes with Rosemary image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 pounds small potatoes, baby Yukon gold or red skin potatoes
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
  • Place potatoes on center rack of oven and roast 20 minutes, until just tender.

ROASTED PARMESAN ROSEMARY POTATOES



Roasted Parmesan Rosemary Potatoes image

Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!

Provided by I Love Troy

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 5

1 ½ pounds new potatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
  • Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 29.9 g, Cholesterol 2.2 mg, Fat 11 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 48.6 mg, Sugar 1.4 g

BELLA'S ROSEMARY RED POTATOES



Bella's Rosemary Red Potatoes image

The simplest, most elegant side dish ever! This is the best way to impress company without any extra effort. Substitute 1 teaspoon dried rosemary if you do not have fresh rosemary. Bon appetit!

Provided by BELLAROUGE

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

6 red potatoes, scrubbed and cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 50.9 g, Cholesterol 22.9 mg, Fat 19.4 g, Fiber 4.7 g, Protein 6.1 g, SaturatedFat 6.9 g, Sodium 154.9 mg, Sugar 3.8 g

CRISPY HASSELBACK POTATOES WITH ROSEMARY AND GARLIC



Crispy Hasselback Potatoes with Rosemary and Garlic image

Crispy Hasselback Potatoes with Rosemary and Garlic - A simple hasselback potato recipe with crispy skin, soft interior folds, and tons of herb flavor!

Provided by Sommer Collier

Categories     Side Dish

Time 1h15m

Number Of Ingredients 5

3 pounds Yukon Gold potatoes
4 tablespoons bacon grease (or olive oil)
5 cloves garlic
4 sprigs rosemary
Salt (and pepper)

Steps:

  • Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
  • Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
  • Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
  • Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
  • Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.

Nutrition Facts : ServingSize 0.5 potato, Calories 131 kcal, Carbohydrate 17 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 22 mg, Fiber 3 g

SLICED BAKED POTATO (HASSELBACK) WITH ROSEMARY AND GRUYERE



Sliced Baked Potato (Hasselback) With Rosemary And Gruyere image

This easy recipe for sliced baked potato (Hasselback) comes with melted gruyere cheese, chives and freshly chopped rosemary. They are salty, savory and so comforting!

Provided by Caroline Phelps

Categories     Side dish

Time 1h10m

Number Of Ingredients 6

2 large potatoes (scrubbed and dried)
2 tablespoons extra virgin olive oil
1 teaspoon rosemary (finely chopped)
1 tablespoon chives (finely chopped)
6 ounces Gruyere cheese (finely sliced into 2-inch long squares)
rock salt and freshly ground pepper

Steps:

  • Preheat oven to 425°F and place rack in the lower-middle position.
  • Cut slits in each potato 1/8 to 1/4-inch thick slices, careful not to cut all the way through (you want to be able to lift the potato in one piece). An easy way to do this is to put a knife or wooden spoon handle up against the length of a potato, and slice until you hit the handle with the knife.
  • Wrap each potato with aluminum foil and and bake for 35 minutes.
  • Unwrap each potato and brush everywhere (including the bottom) with half of the olive oil.
  • Bake, unwrapped (you can leave the potatoes in the foil), for an additional 15-25 minutes, until potatoes are soft and tender.
  • Take potatoes out of the oven and gently open each slit with a pairing knife. Put a slice of cheese in between each slit (you can skip some if the slices are really thin - add a piece of cheese for every 2-4 slits).
  • Do the same for the rosemary and chives, brush with the remaining olive oil, and season with more salt and pepper.
  • Return to bake in the oven for 5-10 minutes or until cheese has melted. Serve.

Nutrition Facts : Calories 729 calories, Sugar 4.6 g, Sodium 667.7 mg, Fat 42 g, SaturatedFat 18.3 g, TransFat 0 g, Carbohydrate 58.7 g, Fiber 9.1 g, Protein 31.7 g, Cholesterol 93.7 mg

BAKED POTATO WITH ROSEMARY



Baked Potato With Rosemary image

Make and share this Baked Potato With Rosemary recipe from Food.com.

Provided by Unkle Leo

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

4 baking potatoes
3 -4 tablespoons extra virgin olive oil
1 tablespoon dried rosemary
1 teaspoon kosher salt
2 tablespoons butter

Steps:

  • Preheat oven to 375.
  • Scrub potatoes and slice 1/2" thick slices from end to end.
  • Keep each potato together.
  • I use individual ramekins to bake them in, but you can use a caserole dish that will hold the potatoes so they don't fall apart.
  • Brush some of the oil in the bottom of the ramekins and put one potato in each.
  • Spread the slices a little so they are kind of loose.
  • Brush the rest of the oil on the potatoes.
  • Sprinkle rosemary and salt on top and top with butter.
  • Bake 1 hour or until fork tender.
  • The whole thing should come right out together and can be served on plates.
  • Drizzle remaining oil and butter over top.

BAKED LEMON CHICKEN AND POTATOES RECIPE



Baked Lemon Chicken and Potatoes Recipe image

Yukon gold potatoes and hearty chicken thighs are tossed with a lemon, garlic, and herb seasoned oil and baked on a single sheet pan until browned, tender and distinctively delicious!To finish the meal serve with a side of steamed green beans, broccoli or asparagus.

Provided by Jaclyn

Categories     Main Course

Time 1h5m

Number Of Ingredients 10

6 large (7 oz each) bone-in skin-on chicken thighs
1/4 cup olive oil
1 Tbsp lemon zest
1/4 cup lemon juice
2 Tbsp minced garlic
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary (or oregano)
5 Tbsp chopped fresh parsley, (divided)
Salt and freshly ground black pepper
2 1/2 lbs Yukon gold potatoes, (cut into 2/3-inch cubes)

Steps:

  • Move oven rack up one level from center. Preheat oven to 400 degrees and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet to encourage browning).
  • In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp parsley.
  • Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes. Toss to evenly coat, season with salt and pepper to taste and toss.
  • Spread potatoes evenly over prepared baking sheet.
  • Place chicken in now empty large mixing bowl, pour remaining half of the herb mixture over chicken and toss to evenly coat. Season both sides of thighs with salt and pepper and place evenly over potato layer on baking sheet.
  • Bake in preheated oven until chicken is cooked through and potatoes are tender, about for 45 minutes. For more browned chicken broil during the last few minutes.
  • If you find the chicken is done earlier than the potatoes you can remove chicken to a plate and continue to bake potatoes until soft.
  • Remove from oven and sprinkle remaining parsley over everything and serve.

Nutrition Facts : Calories 615 kcal, Carbohydrate 38 g, Protein 32 g, Fat 38 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 165 mg, Sodium 150 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 25 g, ServingSize 1 serving

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

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

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

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.

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