Baked Potatoes With Sea Salt And Rosemary Recipes

Steps:

• Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
• Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

Steps:

• Preheat oven to 400°F.
• Toss potatoes with oil, salt and pepper in medium bowl to coat.
• Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
• Add garlic and rosemary to potatoes; toss.
• Roast until potatoes are just tender, about 10 minutes.
• Transfer to plate; serve.
• Makes 2 servings.

Steps:

• For the rosemary salt potatoes:
• Clean potatoes and place whole in stock pot. Add cold water to cover, add salt, cover and bring to boil. Remove lid and boil 18 to 20 minutes, until tender.
• Remove from heat and drain. Return cooked potatoes to stock pot. Squeeze roasted garlic into pot, add butter, minced rosemary, and cracked pepper to taste, stir to coat potatoes. Serve 3 potatoes per plate.
• Place garlic in aluminum foil square. Drizzle with olive oil and salt liberally. Wrap with foil and grill for an hour. Remove from heat and remove foil.

Steps:

• Cook 2 pounds chopped peeled Yukon Gold potatoes in simmering salted water until just tender, about 5 minutes; drain well. Toss with 1/4 cup olive oil, 1 tablespoon chopped rosemary, 1 teaspoon kosher salt and a few grinds of pepper. Roast on a preheated baking sheet at 475 degrees F, stirring halfway, until crisp, about 40 minutes. Sprinkle with salt and serve with garlic mayonnaise.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.
• Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
• Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

Steps:

• In a large bowl, combine the potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 40-50 minutes or until tender, stirring occasionally.

Steps:

• Preheat oven to 425. Wash potatoes and boil until almost tender. When done, drain and drizzle with a touch of olive oil; roll in sea salt, a little petter and rosemary leaves. Put potatoes in a roasting pan; bake in oven for 25 minutes, until golden. Or, wrap in aluminum foil and throw on the grill for the same amount of time.

Steps:

• Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
• When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.

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.