POTATOES AND ROSEMARY RECIPES

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ROSEMARY ROASTED POTATOES RECIPE | INA GARTEN | FOOD NETWORK



Rosemary Roasted Potatoes Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 5

3 pounds baby Yukon Gold potatoes
1/3 cup olive oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided)

Steps:

  • Preheat oven to 425 degrees F.
  • Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
  • Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
  • Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
  • ;
  • Sprinkle with remaining rosemary and serve.

LOIN OF LAMB, WILTED SPINACH, CARROTS & ROSEMARY POTATOES ...



Loin of lamb, wilted spinach, carrots & rosemary potatoes ... image

The classic combination of lamb and crispy rosemary potatoes. For a cheaper cut of meat, try substituting leg or gigot steaks. Serve it pink!

Provided by Neil Forbes

Categories     Dinner, Main course, Supper

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 11

8 new potatoes (I used Pink Fir Apple), scrubbed with skins left on
75ml cold-pressed rapeseed oil , or olive oil, for frying
16 baby carrots , washed and scrubbed, leaving about 2.5cm of top on (or 4 medium-sized carrots, scrubbed)
12 garlic cloves , skin left on, bashed
25g butter
4 rosemary sprigs
4 pieces of lamb loin (about 500g in total), sinew removed but thin layer of fat left on (you can get your butcher to do this for you)
100ml red wine
1 tsp redcurrant jelly
500ml lamb stock or beef stock
200g baby spinach , washed

Steps:

  • Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.
  • Heat a frying pan over a medium-high heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there’s some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins.
  • Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan.
  • Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place.
  • While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream.
  • Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.
  • To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve.

Nutrition Facts : Calories 745 calories, FatContent 58 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 6 grams fiber, ProteinContent 27 grams protein, SodiumContent 0.8 milligram of sodium

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