ROASTED DICED POTATOES RECIPES

Name: Rosemary Roasted Potatoes
Prep time: 8 min
Cook time: 1 h
Total time: 1 h 8 min
Yield: 3 to 4 servings
Cuisine: jewish-cooking
Ingredients: 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

ROSEMARY ROASTED POTATOES RECIPE | INA GARTEN | FOOD NETW…

Rosemary Roasted Potatoes Recipe | Ina Garten | Food Netw… 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

Total Time 1 hours 8 minutes

Prep Time 8 minutes

Cook Time 1 hours 0 minutes

Yield 3 to 4 servings

Number Of Ingredients 6

Ingredients

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.

OVEN ROASTED POTATOES RECIPE RECIPE | BON APPéTIT

Oven Roasted Potatoes Recipe Recipe | Bon Appétit image

This genius method produces perfect oven-roasted potatoes every time. You’ll have a balance of browned, crispy, salty outside and creamy interior.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 3

Ingredients

2 pounds medium Yukon Gold potatoes (about 2 inches in diameter)
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Steps:

Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold potatoes crosswise. → Here's why yukon golds are our top choice for roasting.
Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1½–2 cups water (it needs to cover baking sheet in a thin layer).
Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.
Bake potatoes until a fork or skewer slides easily through potatoes, 25–30 minutes. The foil will be puffed, but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.
Let potatoes cool about 5 minutes. Crank up oven temperature to 500° (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1". Tip open corner into the sink and pour off water.
Remove foil and drizzle ¼ cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.
Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.
Let potatoes cool slightly, then use a spatula to unstick them from baking sheet. → That brown gunk you can never get off of your sheet pans? Here's the easy way to get rid of it.

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