Rosemarypotatoesandeggs Recipes

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SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE



Smashed Potatoes With Eggs and Rosemary Vinaigrette image

Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.

Provided by Florence Fabricant

Categories     dinner, main course, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

1 pound small Red Bliss potatoes, peeled
Salt
2 sprigs fresh rosemary
3 cloves garlic
Juice and grated zest of 1/2 lemon
3 tablespoons extra-virgin olive oil
Pinch crushed red chile flakes
Grape seed or canola oil for frying
1 tablespoon white vinegar
2 to 4 large eggs

Steps:

  • Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
  • Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
  • Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
  • Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 21 grams, Carbohydrate 44 grams, Fat 28 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 823 milligrams, Sugar 2 grams, TransFat 0 grams

ROSEMARY POTATOES



Rosemary Potatoes image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper

Steps:

  • Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.
  • Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.

ROSEMARY BAKED POTATO WEDGES



Rosemary Baked Potato Wedges image

These oven-baked potato wedges come with a crunch.

Provided by Tony Roy

Categories     Side Dish     Potato Side Dish Recipes

Time 1h20m

Yield 30

Number Of Ingredients 9

¼ cup olive oil
¼ cup butter, melted
10 pounds Yukon Gold potatoes, scrubbed and cut into wedges
1 ½ cups flour
1 ½ cups bread crumbs
¼ cup chopped fresh rosemary
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons salt

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prepare 4 baking sheets with cooking spray.
  • Stir together the olive oil and melted butter. Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat. Mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir. Spread the potato wedges in single layers on the baking sheets.
  • Bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 minutes.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 36.7 g, Cholesterol 4.1 mg, Fat 3.9 g, Fiber 2.9 g, Protein 4.7 g, SaturatedFat 1.3 g, Sodium 525.2 mg, Sugar 0.6 g

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

ROSEMARY POTATOES AND EGGS



Rosemary Potatoes and Eggs image

Made this when all we had were potatoes and eggs--and it was DELICIOUS! If you have other ingredients on hand, like gresh garlic and veggies, add them in with the potatoes! Top it with cheese to add more protein.

Provided by Llamatron

Categories     Potato

Time 20m

Yield 3 1 cup servings, 3 serving(s)

Number Of Ingredients 6

3 medium potatoes
1 tablespoon dried rosemary leaves
1 teaspoon garlic salt
1 teaspoon pepper
1 -2 tablespoon unsalted butter
4 eggs

Steps:

  • Peel and dice potatoes into small bite-sized pieces (the smaller the pieces, the faster they'll cook).
  • Put butter in a frying pan and set to medium-high heat.
  • Add potatoes and seasonings and fry until a little brown around the edges. (maybe 5 minutes).
  • Set heat to low, cover, and let it sit for about 5 minutes to finish cooking potatoes. Add more butter if it looks dry.
  • Move potatoes to the sides of the pan, turn the heat up to medium-high, and crack eggs into the center. Scramble them with your spatula until done. (maybe 5 minutes).
  • Mix the eggs and potatoes together and serve.

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 5

6 medium red potatoes cut in wedges
8 teaspoons olive oil
2 teaspoons chopped garlic
2 teaspoons chopped rosemary leaves
Salt and pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Place potatoes in pot and add water to cover. Bring water to a boil. When the water is brought to a boil, turn heat off and remove from stove top. Strain potatoes and place in a mixing bowl. Add olive oil, garlic, rosemary, salt and pepper, to taste, and toss to combine.
  • Place the potato wedges on a sheet pan and roast in the oven, stirring often with spatula until golden brown.

ROSEMARY POTATO GRATIN



Rosemary Potato Gratin image

Fresh rosemary and zesty lemon pairs beautifully in this potato gratin. It creates a delicious side dish that goes with almost everything.

Provided by Pat Nyswonger

Categories     Side Dishes

Time 1h15m

Number Of Ingredients 8

2 pounds baking potatoes
2 cups heavy cream
3 tablespoons chopped fresh rosemary
zest of one large lemon
1 cup grated Parmigiano-Reggiano
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh chives as garnish

Steps:

  • Preheat the oven to 375°F.
  • Prepare a gratin dish or a shallow oven-proof baking dish with butter or use non-stick spray, reserve.
  • Rinse the potatoes under cold running water and slice them 1/8-inch thick. Place them in a large bowl, add the cream, chopped rosemary, lemon zest, cheese, salt and pepper. Toss to combine and transfer the mixture into the prepared gratin or baking dish. Transfer the dish to the oven and bake for 45 minutes or until bubbly and golden on top. Remove and serve immediately with the chives sprinkled on top as a garnishment.

Nutrition Facts : Calories 493 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 34 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 696 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

ROSEMARY POTATO SLICES



Rosemary Potato Slices image

Categories     Potato     Side     Rosemary     Winter     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 4

2 1/2 tablespoons of unsalted butter, melted
2 russet (baking) potatoes (about 1 1/4 pounds), scrubbed
1 teaspoon coarse salt plus additional if desired
1/2 teaspoon crumbled dried rosemary

Steps:

  • Into an 8-inch baking pan pour half the butter, making sure it covers the entire bottom, and in the pan layer the potatoes, cut into 1/4-inch-thick slices, in separate rows, overlapping the slices. Sprinkle the potatoes with the salt, the rosemary, and pepper to taste, pour the remaining butter over them, and bake the potatoes in the middle of a preheated 425°F. oven, turning each row once with a long spatula, for 45 minutes to 1 hour, or until they are crisp and golden. Sprinkle the potatoes with the additional salt.

ROASTED POTATOES WITH ROSEMARY



roasted Potatoes with Rosemary image

In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too they don't need any attention; you just leave them in the oven till you're ready to serve.

Provided by pjsanders22

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Pre-heat the oven to gas mark 7, 425°F (220°C).
  • 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.

CRISP ROSEMARY POTATOES



Crisp Rosemary Potatoes image

Categories     Potato     Side     Roast     Quick & Easy     Rosemary     Shallot     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 3

2 lb red potatoes, cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary

Steps:

  • Preheat oven to 450°F and generously oil 2 large baking sheets.
  • Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.
  • Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.

PARMESAN, GARLIC & ROSEMARY ROASTED POTATOES RECIPE BY TASTY



Parmesan, Garlic & Rosemary Roasted Potatoes Recipe by Tasty image

Here's what you need: potato, shredded parmesan cheese, goose fat, dried rosemary, garlic, salt, pepper

Provided by Matthew Cullum

Categories     Sides

Yield 4 servings

Number Of Ingredients 7

2 lb potato
1 cup shredded parmesan cheese
3 tablespoons goose fat, or vegetable oil
1 tablespoon dried rosemary
1 tablespoon garlic, crushed
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 180°C (350°F).
  • Peel and quarter the potatoes.
  • Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered.
  • Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered.
  • Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, making sure the oil is hot. Add the potatoes.
  • Cook for 1 hour, flipping every 15 minutes to ensure they are evenly browned.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 47 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, Sugar 2 grams

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