ROASTED POTATOES WITH ROSEMARY 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.

ROSEMARY ROASTED POTATOES RECIPE | INA GARTEN | FOOD NET…

Rosemary Roasted Potatoes Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 5

Ingredients

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.

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1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
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6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
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