ROSEMARY-GARLIC ROASTED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 to 18 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Mince the garlic really finely, then strip the leaves off the rosemary sprigs and mince them finely, too.
- Melt the butter in a small skillet over medium heat, then throw in the rosemary and garlic. Reduce the heat to low and simmer 10 minutes, or until the butter is totally infused.
- Arrange all of the potatoes on baking sheets and toss with the butter mixture. Roast 35 to 45 minutes, or until the potatoes are tender and nice and golden brown. Arrange them on a large platter, add salt and pepper to taste and sprinkle the parsley over the top.
CREAMY ROSEMARY POTATOES
This recipe is amazing I came across this in a new cook book The Pioneer Woman Cooks by Ree Drummond...It is sooo creamy and dreamy...My family just loved it..and so did I we had it with my chicken fried pork chops...
Provided by JoSele Swopes
Categories Potatoes
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350* Use a cake pan 9 inch, spray pan with butter spray Melt butter in separate bowl or cake pan. set aside
- 2. Slice potatoes thin, chop onion, chop all herbs and separate into bowls, chop green onion...
- 3. Pour melted butter into skillet, sauté onion and garlic in butter in large skillet on medium heat. Place 1 cup of half and half into potatoes in large bowl and pour 1 cup of cream in to large bowl of potatoes also set aside...
- 4. Put cream cheese into skillet with onions and garlic. stir with wooden spoon, add salt and pepper, stir till smooth on medium low heat, with whisk add in the remaining 1 cup of heavy cream and half and half, stir with whisk till smooth and add 1 cup of Parmesan cheese, using the whisk stir till smooth....stir in rosemary....
- 5. Pour potatoes and half and half, heavy cream into cake pan...Pour sauce over top of potatoes and spread over top sprinkle 1 cup of Parmesan cheese on top of sauce and potatoes...
- 6. Bake 1 hour or till golden brown and bubbly, let stand 10 minutes...Sprinkle chives on top cut into squares to serve....Enjoy
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
ROSEMARY POTATOES
Steps:
- Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.
- Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.
PIONEER WOMAN CREAMY ROSEMARY POTATOES RECIPE - (5/5)
Provided by á-3347
Number Of Ingredients 12
Steps:
- 4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish 5 to 6 medium russet potatoes Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter. Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper. In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan. Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving. Recipe courtesy of Ree Drummond
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Preheat the oven to 350 degrees F.
- Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
- Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
- Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
ROSEMARY AU GRATIN POTATOES
Rosemary, garlic and Parmesan cheese season the tender potato slices in this delectable side dish. It's sure to satisfy family and guests alike. -Jean Minner, New Castle, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 220 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 408mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
PIONEER WOMAN'S CREAMY HERBED POTATOES
Found this in the Wichita Eagle & am stashing as it looks like a great side dish for Thanksgiving week if not actually on Thanksgiving. They note the recipe is from Pioneer Woman's cooking blog - such a wonderful site! 2Bleu zamailed me that she felt the cheddar cheese on top improved the flavor enough to warrant an extra star - think I'll be trying it with additional cheese on top too ( & maybe scattered inside...).
Provided by Busters friend
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Slice potatoes very thinly.
- Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
- Add cream cheese to the pan and stir to melt.
- Pour in cream and milk, stirring to combine.
- Season with plenty of salt and pepper, then add chopped herbs.
- Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
- Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.
Nutrition Facts : Calories 384.1, Fat 30.8, SaturatedFat 19.3, Cholesterol 95.3, Sodium 193.2, Carbohydrate 22.8, Fiber 2.6, Sugar 3.1, Protein 6
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