ROSEMARY POTATOES RECIPES

ROASTED PARMESAN ROSEMARY POTATOES | ALLRECIPES

Roasted Parmesan Rosemary Potatoes | Allrecipes image

Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!

Provided by I Love Troy

Categories Side Dish Potato Roasted Potato Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

1?½ pounds new potatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

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, CarbohydrateContent 29.9 g, CholesterolContent 2.2 mg, FatContent 11 g, FiberContent 3.8 g, ProteinContent 4.4 g, SaturatedFatContent 1.9 g, SodiumContent 48.6 mg, SugarContent 1.4 g

CRISPY ROSEMARY POTATOES RECIPE - FOOD.COM

Crispy Rosemary Potatoes Recipe - Food.com image

You must use fresh potatoes for this. These potatoes develop a crisp crust when seared in olive oil. They can be served with dinner or breakfast. Recipe from Vegetarian Planet. Cooking and prep times are an estimate.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 lb potato (Yukon Gold, Yellow Finn, or new potatoes)
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
fresh ground black pepper

Steps:

Bring a large kettle of salted water to a boil.
While the water heats, cut the potatoes in half (do not peel them).
Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
Heat a large, heavy skillet over medium-high heat.
Add the olive oil, then quickly add the potatoes.
Salt and pepper the potatoes well.
Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
Serve the potatoes hot.

Nutrition Facts : Calories 296.6, FatContent 13.7, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 595.6, CarbohydrateContent 40.2, FiberContent 5, SugarContent 1.8, ProteinContent 4.7

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