Crunchy Rosemary Potatoes Recipes

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CRUNCHY ROASTED ROSEMARY POTATOES



Crunchy Roasted Rosemary Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 7

6 to 8 large Yukon gold potatoes, cut into large chunks
4 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
6 strips bacon, fried and crumbled
1/4 cup grated Parmesan
1/4 cup pine nuts, toasted

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately.

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

CRISPY POTATOES WITH ROSEMARY



Crispy Potatoes with Rosemary image

These potatoes taste just like French fries -- but they're not deep-fried.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 4

2 1/2 pounds russet potatoes, peeled and cut into 3/4-inch pieces
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 tablespoon fresh rosemary

Steps:

  • Preheat oven to 450 degrees. Cover potatoes with 2 inches of water in a medium saucepan and bring to a boil; add a generous amount of salt. Boil until potatoes are just tender, about 5 minutes. Drain and immediately toss in a bowl with oil and rosemary. (Potatoes will break apart slightly.) Season with salt and pepper.
  • Transfer potatoes to a rimmed baking sheet. Roast, flipping once, until golden and crisp, about 35 minutes. Serve immediately.

CRISPY ROSEMARY POTATOES



Crispy Rosemary Potatoes image

You must use fresh potatoes for this. These potatoes develop a crisp crust when seared in olive oil. They can be served with dinner or breakfast. Recipe from Vegetarian Planet. Cooking and prep times are an estimate.

Provided by cookiedog

Categories     Breakfast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 6

1 lb potato (Yukon Gold, Yellow Finn, or new potatoes)
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
fresh ground black pepper

Steps:

  • Bring a large kettle of salted water to a boil.
  • While the water heats, cut the potatoes in half (do not peel them).
  • Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
  • When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
  • Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
  • Heat a large, heavy skillet over medium-high heat.
  • Add the olive oil, then quickly add the potatoes.
  • Salt and pepper the potatoes well.
  • Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
  • Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
  • Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
  • Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
  • Serve the potatoes hot.

Nutrition Facts : Calories 296.6, Fat 13.7, SaturatedFat 1.9, Sodium 595.6, Carbohydrate 40.2, Fiber 5, Sugar 1.8, Protein 4.7

CRUNCHY ROSEMARY POTATOES



Crunchy Rosemary Potatoes image

This recipe reminds me of some roasted potatoes we had at Victoria Station Restaurant at the Burswood Resort and they were delicious.

Provided by ImPat

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 4

1 1/2 kg potatoes (peeled and cubed)
3 sprigs rosemary (leaves only)
olive oil (to drizzle)
salt (sea to taste and serve)

Steps:

  • Preheat oven to 220°C.
  • Line a baking tray with foil and then baking paper and spread potatoes on the tray in a single layer and scatter with rosemary leaves and ross with a decent slurp of olive oil until potatoes are thoroughly coated and cover loosely with foil and roast for 20 minutes.
  • Remove the foil, reduce the oven to 200C and cook for 35 to 40 minutes until golden brown.
  • Sprinkle with sea salt to serve.

FANCY CRUSTED ROSEMARY SCALLOPED POTATOES



Fancy Crusted Rosemary Scalloped Potatoes image

Slices of potatoes are layered around a baking dish to create a beautiful crust for these creamy rosemary potatoes.

Provided by Mackenzie Schieck

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

cooking spray
1 ½ cups grated Parmesan cheese
2 tablespoons minced fresh rosemary
2 cloves garlic, minced
3 ½ pounds red potatoes
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon salt
1 teaspoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
  • Mix Parmesan cheese, rosemary, and garlic together in a bowl.
  • Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
  • Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
  • Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
  • Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
  • Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
  • Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 50.1 g, Cholesterol 41 mg, Fat 15.4 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 8.8 g, Sodium 590 mg, Sugar 6.5 g

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