Best Pan Roasted Rosemary Potatoes Recipes

Pan-Roasted Rosemary Potatoes image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 5

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

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

ROSEMARY-ROASTED CHICKEN BREASTS, NEW POTATOES, GARLIC PAN BROTH image

Number Of Ingredients 9

4 ea. Whole bone-in chicken breasts
2 # Small red bliss potatoes, halved or quartered
1 ea. Large onion, diced large
6 whole heads of garlic, all cloves peeled and whole
¼ C. Olive oil
1 bu. Fresh rosemary
2 C. Chicken stock
2 Tbs. Butter
Salt and pepper

Steps:

1. Preheat oven to 500º . Place a heavy cast-iron Dutch oven with lid inside while pre-heating. 2. Toss potatoes, onions, and garlic with olive oil. Season well with salt and pepper. 3. Season chicken breasts on both sides with salt and pepper. 4. When Dutch oven is very hot, place potato mixture in Dutch oven. Place half the rosemary sprigs on top, then chicken breasts, then remaining rosemary sprigs. 5. Close lid and cook for 45 minutes without opening. Gently shake Dutch oven occasionally to move potatoes around. 6. When done, remove chicken and potatoes to a platter. Place Dutch oven with onions and garlic on a burner. Add chicken stock, bring to a boil, and simmer until reduce by ½ to 2/3. 7. Remove from heat, stir in butter, and serve with potatoes and chicken. A crispy, simple salad of iceberg lettuce and mild blue cheese goes nicely with this dish.

PAN-ROASTED NEW POTATOES WITH ROSEMARY image

Yield 8 servings

Number Of Ingredients 7

6 tablespoons olive oil
2 1/2 pounds 1 1/2-inch-diameter red-skinned new potatoes, halved
4 teaspoons minced fresh rosemary
1/4 cup water
Coarse kosher salt
Freshly ground black pepper
Fresh rosemary sprigs

Steps:

Heat oil in heavy large nonstick skillet over medium-high heat. Add potatoes and 3 teaspoons rosemary. Toss to coat, then spread out in skillet. Drizzle 1/4 cup water over. Bring to boil. Cover skillet, reduce heat to medium, and cook until potatoes are tender, stirring occasionally, about 20 minutes (water will evaporate). Uncover; continue to cook until potatoes brown, tossing often, about 10 minutes longer. Add remaining 1 teaspoon rosemary. Sprinkle generously with coarse salt and pepper and toss. Transfer potatoes to bowl; garnish with rosemary sprigs.

Pan-Roasted Rosemary Potatoes Recipe - (4.4/5) image

Provided by PattyP

Number Of Ingredients 5

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

Steps:

DIRECTIONS STEP 1 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. STEP 2 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). STEP 3 Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.