ROASTED RED POTATOES RECIPE ROSEMARY RECIPES

Name: Roasted Red Potatoes with Rosemary
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 to 8 small red potatoes, quartered into 1/2-inch pieces; 1 tablespoon olive oil or garlic-flavored olive oil; 1 tablespoon minced fresh rosemary leaves; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

ROASTED RED POTATOES WITH ROSEMARY RECIPE | ROBIN MILLE…

Roasted Red Potatoes with Rosemary Recipe | Robin Mille… image

For a simple vegetable dish, try Robin Miller's Roasted Potatoes with Rosemary recipe from Quick Fix Meals with Robin Miller on Food Network.

Provided by Robin Miller : Food Network

Categories side-dish

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

6 to 8 small red potatoes, quartered into 1/2-inch pieces
1 tablespoon olive oil or garlic-flavored olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Preheat oven to 400 degrees F.
Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

ROSEMARY ROASTED POTATOES RECIPE | INA GARTEN | FOOD NET…

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

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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.
5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
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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10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!

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