Best Lavender Rosemary Roasted Potatoes Recipes

Potatoes Seasoned With Lavender and Rosemary. image

Provided by Rita1652

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs small potatoes, washed cut in halve
3 sprigs fresh lavender or 1 teaspoon dried lavender blossoms
3 tablespoons unsalted butter
4 teaspoons finely chopped fresh lavender flowers or 2 teaspoons dried lavender
2 teaspoons finely chopped fresh rosemary
2 mined garlic cloves
1/2 teaspoon salt
black pepper

Steps:

Put potatoes and 6 sprigs of lavender in a saucepan cover with cold water. Bring to a boil over high heat and continue to boil until the potatoes are tender when pierced with a fork but still hold their shape, 12 to 15 minutes. Drain. Some of the lavender buds will cling to the potatoes.
Melt the butter in a large skillet over medium heat. Add garlic, potatoes, chopped lavender rosemary, and salt. Cooking and, stirring occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes.
Can also brown under the broil to crisp up!

Nutrition Facts : Calories 237.9, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 305.8, Carbohydrate 36.2, Fiber 5.5, Sugar 2.6, Protein 4

Rosemary-Garlic Roasted Potatoes image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h

Yield 12 to 18 servings

Number Of Ingredients 8

6 cloves garlic
2 sprigs rosemary
1/2 cup (1 stick) butter
2 pounds brown fingerling potatoes
2 pounds small purple potatoes
2 pounds small red potatoes
Kosher salt and freshly ground pepper
2 tablespoons minced fresh parsley

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.

Rosemary Roasted Potatoes image

Provided by Ina Garten

Categories side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

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

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.