Rosemary Skewered Potatoes 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 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
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• Sprinkle with remaining rosemary and serve.

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 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:

• Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
• In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.

Steps:

• boil new potatoes 15 minutes, until tender.
• Cut potatoes in half and toss with olive oil, chopped rosemary, salt, and pepper.
• Remove most of rosemary from sprigs leaving a little at tip.
• Skewer potatoes on rosemary sprigs, cut side down.
• Place potatoes on medium-hot grill, cut side down, and grill 5-6 minutes or until browned.

Steps:

• Place potatoes and water in a 2-qt. microwave-safe dish. Cover and cook on high for 8-12 minutes or until tender, stirring halfway through; drain. In a large bowl, combine the remaining ingredients. Add potatoes; stir gently to coat. Cover and refrigerate for 1 hour. Drain, reserving marinade. Thread potatoes on metal or soaked wooden skewers. Grill, covered, over hot heat for 6-8 minutes or until potatoes are golden brown. Turn and brush occasionally with reserved marinade.

Steps:

• Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burners to medium.
• Meanwhile, heat olive oil, garlic, rosemary, and 1 1/2 teaspoons salt in small skillet over medium heat util sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl'; press on solids. Measure 1 tablespoons solids and 1 tablespoons oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
• Place slewered potatoes in single layer on large microwave safe plate and poke each potato several times with skewer. Brush 1 tablespoons strained oil and season libererally with salt. Microwave on high powder until potatoes offer slight resistance when pierced with the tip of a paring knife, abot 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil Brush with remaining tablespoons strained oil; season with salt and pepper to taste.
• PLace potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of the grill; continue to cook with lid down until paring knife slips in and out of potato easily; 5-8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.