2.) BABY POTATOES WITH ROSEMARY
This is the starch for the Easter dinner from Good Housekeeping. Receipe #1 was roast leg of lamb with figs and wine
Provided by Nana Lee
Categories Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 207.3, Fat 5.7, SaturatedFat 0.8, Sodium 362.7, Carbohydrate 35.8, Fiber 5.5, Sugar 2.6, Protein 3.8
ROASTED BABY POTATOES WITH ROSEMARY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
ROSEMARY ROASTED POTATOES
Provided by Ina Garten
Time 45m
Yield 8 servings
Number Of Ingredients 5
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.
ROSEMARY ROASTED POTATOES
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
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
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.
POTATOES WITH ROSEMARY
Provided by Florence Fabricant
Categories easy, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 306 milligrams, Sugar 1 gram
ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY
Provided by Miriyam Glazer
Categories Herb Potato Side Roast Passover Low Fat Vegetarian Low Cal High Fiber Spring Kosher Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 6
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.
ROASTED BABY POTATOES WITH THYME AND ROSEMARY
An easy Roasted Baby Potatoes recipe. For an extra special look, pick up a mix of white, red, and purple baby potatoes.
Categories Garlic Potato Side Roast Valentine's Day Vegetarian Quick & Easy Rosemary Vegan Thyme Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil.
- Roast on a baking sheet in a 450°F oven for about 30 minutes.
ROASTED ROSEMARY BABY POTATOES
Make and share this Roasted Rosemary Baby Potatoes recipe from Food.com.
Provided by kathanover
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 155.7, Fat 5.8, SaturatedFat 0.8, Sodium 299.9, Carbohydrate 23.8, Fiber 3.6, Sugar 1.7, Protein 2.5
SCENTER GARLIC & ROSEMARY BABY POTATOES
Make and share this Scenter Garlic & Rosemary Baby Potatoes recipe from Food.com.
Provided by Nyteglori
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 235.8, Fat 3.7, SaturatedFat 0.6, Sodium 18, Carbohydrate 46.1, Fiber 7, Sugar 3.3, Protein 5.1
SQUASHED BABY POTATOES WITH ROSEMARY
Lighter than your average roastie, these roasted new potatoes make a healthy addition to your Christmas plate
Provided by Good Food team
Categories Side dish
Time 1h15m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 169 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
ROASTED BABY RED POTATOES WITH ROSEMARY
Provided by Dave Lieberman
Categories Herb Potato Side Roast Vegetarian Vegan Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
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.
GARLIC & ROSEMARY BABY POTATOES
Make and share this Garlic & Rosemary Baby Potatoes recipe from Food.com.
Provided by Nyteglori
Categories Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 155, Fat 2.5, SaturatedFat 0.4, Sodium 30.9, Carbohydrate 30.7, Fiber 4.6, Sugar 2.2, Protein 3.4
ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY
This recipe is absolutely delicious and surprisingly easy. I like it with baby Yukon potatoes as they develop a crisp exterior and a soft, creamy interior. The dish also looks very attractive, especially if you use a variety of baby potatoes. The recipe was printed in Bon Appétit (April 2006) where they recommend it as part of a Passover menu. I believe it was originally printed in "The Essential Book of Jewish Festival Cooking", by Phyllis Glazer & Miriyam Glazer.
Provided by blucoat
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 181.6, Fat 7, SaturatedFat 1, Sodium 433.2, Carbohydrate 27.4, Fiber 4.2, Sugar 2, Protein 3
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