Lavender Rosemary Roasted Potatoes Recipes

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

Ingredients

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

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

Ingredients

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.

POTATOES SEASONED WITH LAVENDER AND ROSEMARY.

Potatoes Seasoned With Lavender and Rosemary. image

This potato lavender water would be great to make bread with if you're a baker. Use any small fingerling, or new red or white potatoes.

Provided by Rita1652

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs small potatoes, washed cut in halve
3 sprigs fresh lavender or 1 teaspoon dried lavender blossoms
3 tablespoons unsalted butter
4 teaspoons finely chopped fresh lavender flowers or 2 teaspoons dried lavender
2 teaspoons finely chopped fresh rosemary
2 mined garlic cloves
1/2 teaspoon salt
black pepper

Steps:

Put potatoes and 6 sprigs of lavender in a saucepan cover with cold water. Bring to a boil over high heat and continue to boil until the potatoes are tender when pierced with a fork but still hold their shape, 12 to 15 minutes. Drain. Some of the lavender buds will cling to the potatoes.
Melt the butter in a large skillet over medium heat. Add garlic, potatoes, chopped lavender rosemary, and salt. Cooking and, stirring occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes.
Can also brown under the broil to crisp up!

Nutrition Facts : Calories 237.9, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 305.8, Carbohydrate 36.2, Fiber 5.5, Sugar 2.6, Protein 4

ROASTED POTATOES

Roasted Potatoes image

Categories Potato Side Roast Christmas Winter Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 4

Ingredients

4 lb small (1 1/2- to 2-inch) boiling potatoes such as white, Yukon Gold, or Red Bliss, peeled
3/4 cup rendered goose fat, reserved from roast goose , or duck fat
2 teaspoons salt
3/4 teaspoon black pepper

Steps:

Preheat oven to 450°F.
Cover potatoes with salted cold water by 1 inch in a 6-quart pot, then simmer, uncovered, until just tender, 12 to 20 minutes, depending on type of potato. Drain in a colander and pat dry.
Toss potatoes with goose fat in a bowl. Spread potatoes in 1 layer in a large roasting pan and roast in middle of oven, turning once, until golden, about 30 minutes. Toss with salt and pepper.

LAVENDER ROSEMARY ROASTED POTATOES

LAVENDER ROSEMARY ROASTED POTATOES image

Categories Potato Side Roast Wheat/Gluten-Free Vegan

Yield 4

Number Of Ingredients 7

Ingredients

1 1/2 pounds small potatoes, yukon gold, fingerlings, or new
4 sprigs lavender, fresh or 1/2 teaspoon dried food grade lavender buds
2 tablespoons unsalted butter, ghee or olive oil
1 tablespoon fresh lavender buds, finely chopped or 1 teaspoon dried
1/2 tablespoon rosemary, finely chopped
1/2 teaspoon salt, to taste
fresh ground black pepper, to taste

Steps:

Wash potatoes and cut into bite sized pieces (halves or quarters). Put them in a large saucepan with lavender sprigs or buds and cover with cold water. Bring to a boil. Continue to boil gently until potatoes are tender when pierced with a paring knife but still hold their shape, 12 - 15 minutes. Drain. Tip: If potato is tender when pierced with a paring knife and slides off when lifted, it is done. If it is tender but does not fall off, give it another minute or so. Melt butter (or pour oil) in large skillet over medium heat. Add potatoes, chopped lavender, rosemary and salt. Cook, tossing occasionally, until potatoes are very hot and flavors have had a chance to meld, 5 - 8 minutes.

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