Rosemarypotatoesandeggs Recipes

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ROSEMARY POTATOES

Try these potatoes with our Steaks with Balsamic-Mustard Sauce and Steamed Green Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4



Rosemary Potatoes image

Steps:

  • In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, about 14 to 16 minutes.
  • With a slotted spoon, transfer potatoes to a bowl. (Reserve pot of water for Steamed Green Beans.
  • Sprinkle potatoes with rosemary and oil. Season with salt and pepper. Break up potatoes with a fork or spoon, tossing to coat; cover to keep warm.

Nutrition Facts : Calories 166 g, Fat 4 g, Fiber 3 g, Protein 5 g

Coarse salt and ground pepper
2 1/2 pounds red new potatoes
1 teaspoon dried rosemary
1 tablespoon olive oil

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



Rosemary Roasted Potatoes image

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.

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

ROSEMARY ROASTED POTATOES

Provided by Ina Garten

Time 45m

Yield 8 servings

Number Of Ingredients 5



Rosemary Roasted Potatoes image

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.

3 pounds baby Yukon Gold potatoes
1/3 cup olive oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided)

ROSEMARY ROASTED POTATOES

Provided by Anne Burrell

Categories     side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 5



Rosemary Roasted Potatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes into halves or quarters, as long as they are all about the same size. Place the potatoes in a large bowl and add the garlic and rosemary. Generously sprinkle with salt and oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
  • Lay the potatoes in a single layer on a sheet tray and roast in the oven for 15 to 20 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve. Hot potato!

Nutrition Facts : Calories 149 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams

8 ounces new potatoes
3 cloves garlic, smashed
1 sprig fresh rosemary, leaves finely chopped
Kosher salt
Extra-virgin olive oil

ROSEMARY POTATOES

Provided by Tyler Florence

Categories     side-dish

Time 1h

Yield 1 to 2 servings

Number Of Ingredients 5



Rosemary Potatoes image

Steps:

  • Place the potatoes in a stockpot and cover with cold water; add the rosemary and garlic. Bring to a simmer and cook until the potatoes are al dente, about 30 minutes. Remove the potatoes from the water and let cool.
  • Preheat a deep-fryer filled with vegetable oil to 350 degrees F.
  • Cut the potatoes into bite-size pieces and fry them in the oil until golden brown and crispy. Drain on paper towels, then transfer to a bowl and season with salt and pepper.

4 small organic russet potatoes
2 sprigs fresh rosemary
3 cloves garlic
Vegetable oil, for deep-frying
Sea salt and freshly ground black pepper

BELLA'S ROSEMARY RED POTATOES

The simplest, most elegant side dish ever! This is the best way to impress company without any extra effort. Substitute 1 teaspoon dried rosemary if you do not have fresh rosemary. Bon appetit!

Provided by BELLAROUGE

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5



Bella's Rosemary Red Potatoes image

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.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 50.9 g, Cholesterol 22.9 mg, Fat 19.4 g, Fiber 4.7 g, Protein 6.1 g, SaturatedFat 6.9 g, Sodium 154.9 mg, Sugar 3.8 g

6 red potatoes, scrubbed and cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste

LEMON & ROSEMARY POTATO WEDGES

Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts

Provided by Mary Cadogan

Categories     Side dish

Time 45m

Number Of Ingredients 4



Lemon & rosemary potato wedges image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
  • Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.

Nutrition Facts : Calories 227 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium

1kg large-ish waxy potatoes
3 tbsp olive oil
juice 2 lemons
1 tbsp chopped fresh rosemary or 1 tsp dried

ROASTED PARMESAN ROSEMARY POTATOES

Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!

Provided by I Love Troy

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 5



Roasted Parmesan Rosemary Potatoes image

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.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 29.9 g, Cholesterol 2.2 mg, Fat 11 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 48.6 mg, Sugar 1.4 g

1 ½ pounds new potatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

POTATO ROSES RECIPE BY TASTY

Here's what you need: yukon gold potatoes, olive oil, garlic powder, dried thyme, dried rosemary, black pepper, salt, center cut bacon, fresh thyme, grated parmesan cheese

Provided by Pierce Abernathy

Categories     Sides

Yield 6 servings

Number Of Ingredients 10



Potato Roses Recipe by Tasty image

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
  • Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
  • On a cutting board, lay out two pieces of bacon overlapping each other vertically.
  • Line the bacon with the sliced potatoes, making sure each potato is overlapping.
  • Starting at one end, gently roll up the bacon, creating a potato rose.
  • Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
  • Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
  • Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
  • Enjoy!

Nutrition Facts : Calories 495 calories, Carbohydrate 20 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 0 grams

4 yukon gold potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon black pepper
1 teaspoon salt
12 strips center cut bacon
fresh thyme, to serve
grated parmesan cheese, to serve

PAN-ROASTED ROSEMARY POTATOES

Aromatic rosemary and garlic add depth to roasted potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Number Of Ingredients 5



Pan-Roasted Rosemary Potatoes image

Steps:

  • In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and garlic; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes.
  • Add rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done).
  • Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.

Nutrition Facts : Calories 124 g, Fat 4 g, Fiber 2 g, Protein 3 g

1 tablespoon olive oil
1 pound small new potatoes, halved
6 cloves peeled garlic
3 sprigs fresh rosemary
Coarse salt and ground pepper

OVEN-ROASTED ROSEMARY POTATOES

Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4



Oven-Roasted Rosemary Potatoes image

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.

1 pound small red new potatoes, washed and well dried
3 sprigs fresh rosemary
Extra-virgin olive oil
Salt and freshly ground black pepper

ROSEMARY POTATOES

Provided by Bryan Miller

Categories     dinner, side dish

Time 30m

Yield 10 servings

Number Of Ingredients 4



Rosemary potatoes image

Steps:

  • Cut 22 two-and-one-half-inch olive shapes from the potatoes. Preheat oven to 400 degrees.
  • Place potatoes and clarified butter in a pan and roast for 15 minutes. Sprinkle with the rosemary and return them to the oven for an additional five minutes, or until done.
  • Toss lightly with salt and pepper to taste. Serve hot.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 573 milligrams, Sugar 2 grams, TransFat 0 grams

11 Idaho potatoes
1/2 cup clarified sweet butter
1/2 teaspoon crushed dried rosemary or one-quarter teaspoon chopped fresh rosemary
Salt and pepper, to taste

ROSEMARY POTATOES AND EGGS

Made this when all we had were potatoes and eggs--and it was DELICIOUS! If you have other ingredients on hand, like gresh garlic and veggies, add them in with the potatoes! Top it with cheese to add more protein.

Provided by Llamatron

Categories     Potato

Time 20m

Yield 3 1 cup servings, 3 serving(s)

Number Of Ingredients 6



Rosemary Potatoes and Eggs image

Steps:

  • Peel and dice potatoes into small bite-sized pieces (the smaller the pieces, the faster they'll cook).
  • Put butter in a frying pan and set to medium-high heat.
  • Add potatoes and seasonings and fry until a little brown around the edges. (maybe 5 minutes).
  • Set heat to low, cover, and let it sit for about 5 minutes to finish cooking potatoes. Add more butter if it looks dry.
  • Move potatoes to the sides of the pan, turn the heat up to medium-high, and crack eggs into the center. Scramble them with your spatula until done. (maybe 5 minutes).
  • Mix the eggs and potatoes together and serve.

3 medium potatoes
1 tablespoon dried rosemary leaves
1 teaspoon garlic salt
1 teaspoon pepper
1 -2 tablespoon unsalted butter
4 eggs

ROSEMARY POTATOES

Make and share this Rosemary Potatoes recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6



Rosemary Potatoes image

Steps:

  • In a large pot of boiling, salted water cook potatoes until just tender, drain well.
  • In a large bowl toss potatoes with remaining ingredients.
  • Transfer to a baking sheet and roast at 375 degrees for 25 minutes until browned and fragrant.

2 lbs small Red Bliss potatoes, quartered
2 tablespoons chopped rosemary
1 tablespoon chopped garlic
salt
1/2 tablespoon coarse-cracked black pepper
1/2 cup olive oil

ROSEMARY POTATOES

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7



Rosemary Potatoes image

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.

1 1/2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper

ROSEMARY ROASTED POTATOES

Found this recipe in a local fundraising cook book. It is quick, easy and tasty. You can vary the herbs to your individual taste, but the thyme and rosemary are my favorite.

Provided by Jellyqueen

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7



Rosemary Roasted Potatoes image

Steps:

  • Preheat oven to 450°F.
  • Combine all ingredients in a large heavy duty zip lock plastic bag (can also use a large bowl with sealable lid).
  • Shake well to coat potatoes.
  • Arrange potatoes in a well-greased 13x9x2-inch baking dish.
  • Bake, uncovered for 40 minutes or until potatoes are tender.

2 lbs red potatoes, unpeeled and quartered
2 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon olive oil
2 teaspoons chopped fresh rosemary
1/8 teaspoon pepper

ROSEMARY POTATOES

Categories     Herb     Potato     Side     Broil     Low Cal     Summer     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 3



Rosemary Potatoes image

Steps:

  • Place potatoes in medium saucepan. Cover with water; bring to boil. Boil potatoes until just tender when pierced with small sharp knife. Cool. Peel potatoes. Cut lengthwise into 1/2-inch-thick slices.
  • Prepare barbecue (medium-high heat) or preheat broiler. Brush potatoes with oil. Sprinkle with rosemary, salt and pepper. Grill potatoes until beginning to brown, about 4 minutes per side.

4 small russet potatoes
2 tablespoons olive oil
1/4 cup chopped fresh rosemary

CHEF JOHN'S POTATO ROSES

Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h

Yield 12

Number Of Ingredients 7



Chef John's Potato Roses image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
  • Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
  • Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
  • Loosen edges of potato roses with a fork and lift out of pan to serving dish.

Nutrition Facts : Calories 157 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.7 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 439.7 mg, Sugar 0.1 g

3 pounds Yukon Gold potatoes, no wider than a muffin tin cup
⅓ cup melted butter, or as needed, divided
1 tablespoon minced fresh rosemary
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 pinch cayenne pepper
¾ cup grated Parmigiano-Reggiano cheese

ROSEMARY POTATOES

Make and share this Rosemary Potatoes recipe from Food.com.

Provided by Jubes

Categories     European

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 5



Rosemary Potatoes image

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.

Nutrition Facts : Calories 290.5, Fat 17.1, SaturatedFat 2.4, Sodium 32.7, Carbohydrate 32.2, Fiber 4.8, Sugar 2.3, Protein 3.5

3 sprigs rosemary
800 g small potatoes, cubed
3 garlic cloves, roughly chopped
5 tablespoons olive oil
salt and pepper

GARLIC AND ROSEMARY ROASTED POTATOES

I just love the fragrance of these garlicy potatoes are they are roasting. Use fresh rosemary if you can, it really makes a difference.

Provided by Geema

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6



Garlic and Rosemary Roasted Potatoes image

Steps:

  • Wash and scrub potatoes.
  • Cut potatoes in half.
  • Grease a baking sheet.
  • Preheat the oven to 400°F.
  • Place potatoes in a bowl or zip lock bag.
  • Add the olive oil and coat potatoes thoroughly.
  • Sprinkle potatoes with garlic, rosemary, and salt and pepper and stir or shake to mix well.
  • Turn out onto baking sheet.
  • Bake uncovered for 20 to 35 minutes, until lightly browned and crispy, stirring occasionally.

Nutrition Facts : Calories 197.2, Fat 3.7, SaturatedFat 0.5, Sodium 595.5, Carbohydrate 36.9, Fiber 4, Sugar 2.3, Protein 4.5

2 lbs tiny new potatoes
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
pepper
3 garlic cloves, minced

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