Roasted Red Potatoes With Rosemary Recipes

ROASTED BABY POTATOES WITH ROSEMARY

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.

BELLA'S ROSEMARY RED POTATOES

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.

ROASTED PARMESAN ROSEMARY POTATOES

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.

ROASTED ROSEMARY RED POTATOES

Steps:

• Start by washing the potatoes and putting them in a large pot with enough cool water to completely cover. Turn the stove on high and let the potatoes cook for 30 to 35 minutes. It's ok if they come to a boil. You want to get the potatoes cooked enough that you can easily slide a fork into them, but not so much that they start to fall apart.
• While the potatoes are cooking mince the garlic and cut up the red pepper and red onion into bite sized pieces. You'll need about a quarter of a large red onion to get a cup of diced onion.
• For this recipe, you'll want to use fresh rosemary, because it is a lot better and a completely different ingredient than dried rosemary. Strip the rosemary leaves off the stalk and finely mince them until you have 2 Tbsps.
• Sauté the onions, red pepper, and garlic in a little oil for three to four minutes, after a couple of minutes add the rosemary and cook for another minute or two. Set the vegetables aside.
• In a small bowl mix the olive oil, lemon juice, salt, and pepper.
• When the potatoes have finished cooking, congratulate them on a job well done, drain the water off, and rinse them in cold water for a couple of minutes. This will help cool them enough so you can cut them up. Once the potatoes have cooled enough to handle, cut them into bite-sized wedges.
• In a large bowl stir the potatoes together with the sautéed veggies and olive oil mixture.
• Once everything is mixed together grease a couple of sheet pans and spread the potatoes evenly across the pans. Spreading the potatoes into a single layer helps them crisp up better on the outside. Finish cooking them in a 400℉ oven for 25 to 30 minutes, turning them once.

ROSEMARY ROASTED POTATOES

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.

RED ROASTED POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• In a large roasting pan or baking sheet, spread the cubed potatoes evenly. Drizzle the olive oil over the potatoes, and season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Cover with foil and place in oven. Bake for 45 minutes, remove foil and bake for an additional 15 minutes and allow potatoes to brown.
• Serve with your favorite meat or fish dish.

OVEN-ROASTED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• 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 transfer them to a large plate. Remove the tin from the oven, place it over direct heat - the oil needs to be very hot - then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp. Season with salt and pepper before serving.

ROASTED RED POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

ROASTED BABY RED POTATOES WITH ROSEMARY

Steps:

• Preheat the oven to 450°F.
• Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet. Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender and beginning to brown in spots, about 45 minutes.