ROSEMARY ROASTED 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 NETWORK

Rosemary Roasted Potatoes Recipe | Ina Garten | Food Network 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 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

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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