2 Baby Potatoes With Rosemary Recipes

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.

Steps:

• Preheat oven to 425ºF.
• Cut each potato in half or into quarters if large.
• Place potatoes in large bowl & toss with olive oil, chopped rosemary, salt, and pepper.
• Put into roasting pan (17" by 11 1/2").
• Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender.
• Garnish with rosemary sprigs.

Steps:

• Preheat oven to 450 degrees F.
• Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
• Place potatoes on center rack of oven and roast 20 minutes, until just tender.

Steps:

• Preheat oven to 400°F. Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer. Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.

Steps:

• Quarter the potatoes and toss them in a bowl with the olive oil, rosemary and salt and pepper to taste.
• Place them in a nonstick skillet large enough to hold them in a single layer. Place the skillet over high heat for five minutes, turning the potatoes once during this time. Add the water or wine to the pan, reduce the heat to low, cover the pan and cook for 20 minutes longer, turning the potatoes once or twice as they cook.

Steps:

• Chop the potatoes, if needed, so that they are approximately the same size.
• Chop as much rosemary as you want. (Fresh is preferably, but you can used dried in a pinch). Add garlic, salt and pepper. Add to the potatoes and mix.
• Cook in a microwave save dish for 5 minutes. Remove from oven and stir. Cook for another 5 - 7 minutes or until tender. Remove from oven and add chopped capers. Mix well. (~ or ~ Preheat oven to 400°F Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer).
• Preheat grill.
• Double wrap the potatoes in foil. (You may want to spray with Pam to prevent sticking) Cook for 15 - 20 minutes or until fully cooked. ~or~ spray barbecue cooking tray with Pam and cook directly over the flames. Cook until the potatoes have nice grill marks and are fully cooked.
• Remove and place in a serving bowl.

Steps:

• Heat oven to 450°F.
• Toss potatoes and rosemary into a large roasting pan with olive oil.
• Sprinkle with salt and roast for 50 minutes, tossing every 15 minutes until golden-crisp and tender.
• Transfer with rosemary sprigs to a platter and season with pepper.

Steps:

• Preheat the oven to 450°F.
• Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet. Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender and beginning to brown in spots, about 45 minutes.

Steps:

• Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/ gas 6. Drizzle half the oil over a flat, sturdy baking tray or baking dish. Using a potato masher, squash a sprig of rosemary into each potato on the tray so the masher leaves its mark and the potato splits around the edges. Drizzle the potatoes with the remaining oil, season with sea salt and roast for 50 mins or until golden around the edges.

Steps:

• Wash but do not peel potatoes. Half or quarter the larger baby potatoes and cook potatoes until tender.
• Drain potatoes and spray with olive oil. Note if you do not use a sprayer to coat potatoes you will need more olive oil to cover them.
• Toss coated potatoes with garlic and rosemary.

Steps:

• Preheat oven to 400°F Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total.
• Mix in capers. Roast until flavors blend, about 5 minutes longer.
• Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.

Steps:

• Wash but do not peel potatoes. Half or quarter the larger baby potatoes and cook potatoes until tender. Add half the rosemary and garlic to the steamer scenter and use the remainder later.
• Drain potatoes and spray with olive oil. Note if you do not use a sprayer to coat potatoes you will need more olive oil to cover them.
• Toss coated potatoes with remaining garlic and rosemary.