SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE
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
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
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
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
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
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
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
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
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
Provided by Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 5
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
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
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
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
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
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
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
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
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
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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