Rosemary Lyonnaise Potatoes Recipes

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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.

POTATOES LYONNAISE



Potatoes Lyonnaise image

Potatoes lyonnaise is a classic side dish I learned to make in culinary school. I sometimes switch up the herbs to give it a different flavor. It is very simple to make and couldn't be more comforting. It's fantastic for casual dinners but also elegant enough for the holidays. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

4 medium russet potatoes (about 1-1/2 pounds), peeled and thinly sliced
1 teaspoon salt
6 tablespoons butter, divided
1 small onion, halved and thinly sliced
1 teaspoon minced fresh rosemary
1/2 teaspoon pepper

Steps:

  • In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain. , Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onions, rosemary and pepper; toss to combine. Cook until heated through.

Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

ROSEMARY LYONNAISE POTATOES



Rosemary Lyonnaise Potatoes image

Make and share this Rosemary Lyonnaise Potatoes recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb potato
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon rosemary, finely chopped
1 clove garlic, crushed
1 small onion, chopped
2 tablespoons skim milk
sea salt
black pepper, freshly ground

Steps:

  • Peel and thinly slice the potatoes.
  • Put the butter or margarine, rosemary, garlic and onions in an 8-inch, shallow dish and cook on HIGH for 3 minutes until soft.
  • Stir in the skim milk, sea salt and freshly ground black pepper and add the potatoes arranging them neatly in the dish.
  • Cover and cook on MEDIUM for 12 to 15 minutes until the potatoes are soft.
  • Brown under a broiler if desired.

Nutrition Facts : Calories 150.3, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.4, Sodium 52.8, Carbohydrate 22.4, Fiber 2.8, Sugar 1.6, Protein 2.9

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