Rosemary Roasted Red Potatoes Recipes

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.

ROSEMARY RED POTATOES

Steps:

• In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned.

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.

ROASTED ROSEMARY RED POTATOES

Steps:

• Preheat oven to 425°F.
• Toss potatoes, oil, salt, pepper, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer.
• Roast, stirring once halfway through cooking, until potatoes are golden brown, crisp outside, and tender inside, about 30 minutes.

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.

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 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.