Oven Baked Italian Potatoes With Rosemary Recipes

Steps:

• Preheat the oven at 425°F/220°C.
• Cut your potatoes in ¼ inch slices.
• In a big bowl combine all the ingredients and coat potatoes well.
• Prepare your baking mold with foil and line the potatoes on it.
• Bake 45 minutes at 425°F/220°C C or until golden roasted.
• Place in bowl and serve immediately.

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:

• Pre-heat the oven to gas mark 7, 425°F (220°C).
• Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through. Wash the potatoes but don't scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm). Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate. Remove the tin from the oven, place it over direct heat the oil needs to be very hot then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp. Season with salt and pepper before serving.

Steps:

• Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.

Steps:

• Preheat oven to 200°C or 400°F.
• Brush a large baking dish with oil .
• Remove the leaves from the rosemary sprigs, discard the stems, chop roughly. Set aside.
• Place a layer of potatoes in the baking dish. Sprinkle over a little of the garlic and rosemary. Season with some salt and pepper.
• Repeat adding potatoes and seasoning.
• Drizzle over the oil.
• Bake, stirring frequently for 45 minutes to one hour, or until the potatoes are tender and lightly browned.

Steps:

• Preheat oven to 400.
• Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
• Drizzle with the oil and toss well to evenly coat.
• Sprinkle with the rosemary, salt and freshly ground pepper.
• Toss again.
• Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
• Serve hot.
• Serves 6.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper.
• Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.

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.

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 375.
• Scrub potatoes and slice 1/2" thick slices from end to end.
• Keep each potato together.
• I use individual ramekins to bake them in, but you can use a caserole dish that will hold the potatoes so they don't fall apart.
• Brush some of the oil in the bottom of the ramekins and put one potato in each.
• Spread the slices a little so they are kind of loose.
• Brush the rest of the oil on the potatoes.
• Sprinkle rosemary and salt on top and top with butter.
• Bake 1 hour or until fork tender.
• The whole thing should come right out together and can be served on plates.
• Drizzle remaining oil and butter over top.

Steps:

• Heat the oven to 450 degrees. Toss the potatoes with the rosemary oil and pepper and divide between 2 baking sheets. Roast until tender, shaking the pans occasionally, about 30 minutes. Toss with the salt and chopped rosemary and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

Steps:

• Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with foil.
• Place halved potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal bag, and shake until all potatoes are coated evenly. Transfer to the prepared baking dish.
• Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

Steps:

• Preheat the oven to 200°C.
• Slice the sausages into 4cm pieces and place in a large roasting pan.
• Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper.
• Tear the ciabatta into bite size pieces and add to the roasting tray.
• Drizzle over the oil and gently toss to combine.
• Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown.
• Top with continental parsley and serve with a green salad.

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.