Best Crispy Roasted Rosemary Potatoes Recipes

CRISPY OVEN-ROASTED ROSEMARY CHICKEN WITH SAUSAGE AND POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
• Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
• Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

CRISPY ROASTED ROSEMARY POTATOES

Steps:

• Preheat oven to 375 degrees.
• Heat oil in cast iron skillet over medium high heat until hot. Add potatoes and cook for 8 minutes or until lightly browned, stirring frequently. Remove from heat.
• Add remaining ingredients, toss gently.
• Place skillet in oven and bake 1 hour and 15 minutes or until browned, stirring every 30 minutes.
• Be careful not to grab the handle when you remove to serve! :).

CRISPY PARMESAN-ROSEMARY ROASTED POTATOES

Steps:

• Cut each potato into quarters. Place quarters in a medium pot with 1 teaspoon salt, cover with cold water and place over high heat. Bring to a boil, lower heat to medium-high, and boil for 10 minutes. Drain well with a colander. Meanwhile, preheat oven to 425 degrees F. In a small bowl combine cornmeal, Parmesan, 1 teaspoon salt, and pepper. Remove potatoes to a large bowl. Sprinkle with cornmeal mixture and toss gently to coat. In a large (12-inch) cast iron or heavy bottomed skillet, heat olive oil over high heat. Once oil is hot (but not smoking), add rosemary and garlic. Heat for 1 minute, stirring often, until fragrant. Add seasoned potatoes all at once, arranging so they are evenly distributed. Place skillet on the bottom shelf of the oven and roast for 15 minutes. Remove skillet and flip potatoes. Return to oven and roast for another 10-15 minutes, or until potatoes are crisp and browned. Remove from oven and let cool slightly before removing with a slotted spoon to a serving platter. Garnish with fresh rosemary and additional Parmesan, if desired.

CRISPY ROASTED ROSEMARY SWEET POTATOES RECIPE - (4.1/5)

Steps:

• Preheat oven to 400 degrees F. Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper. Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 450 degrees F. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.

ROASTED GARLIC/ROSEMARY CRISPY POTATOES

Steps:

• in a small piece of aluminum foil, place the garlic cloves and seal, roast about 20 mins, till soft
• cut potatoes in half, boil till fork tender
• in a saute pan, put butter and olive oil, toss in well drained potatoes on medium high get crispy on all sides, mash the garlic in and add chopped rosemary, salt and pepper to taste.