Best Rosemary And Garlic Roasted Potatoes Recipes

CHICKEN BREASTS WITH ROSEMARY AND CHANTERELLES AND ROASTED GARLIC POTATOES

Steps:

• To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
• To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
• When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
• To make the chicken:
• Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
• Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.

OVEN ROASTED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• In a saucepan large enough to hold all of the potato chunks, bring water to a boil.
• Add potatoes, and boil for 2 minutes. You are not trying to cook the potatoes through at this point.
• In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland.
• Drain the potatoes well, and add to the oil and garlic mixture.
• Mix gently, but thoroughly.
• Cover bowl, and let sit for at least 20 minutes, and up to 2 hours.
• Preheat oven to 450.
• Place potato mixture in a roasting pan.
• Bake for 20 minutes.
• Toss potatoes with a spatula.
• Return to the oven for 10 more minutes until cooked through and golden brown.
• Check seasonings, and add more salt or pepper as needed.
• Serve immediately.

ROSEMARY AND GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.
• Toss ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Spread in 1 layer on hot pan and roast 20 minutes. Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting). Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.

SWEET POTATOES ROASTED WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 375 degrees.
• Put the chopped garlic in 1 TBS of the olive oil with half of the rosemary on the side to use later.
• Toss the potato pieces with olive oil, half of the rosemary, and salt and pepper.
• Bake for 20 minutes, tossing occasionally in order to crisp the outsides.
• Toss with the garlic and remaining rosemary and continue to bake until the potatoes are soft on the inside, about 15 minutes more.

ROASTED SWEET POTATOES AND GARLIC WITH ROSEMARY

Steps:

• Preheat oven to 425 degrees.\ Arrange the sweet potatoes and garlic in a shallow flameproof baking dish large enough to hold them in a single layer. Add just enough water to cover the vegetables. Bring the water to a boil over medium high heat and simmer for 2 minutes. Drain in a colander.
• In a baking dish, combine the oil and butter and melt the butter over medium heat. Remove from the heat, add the potatoes and garlic, rosemary, and salt and pepper to taste and toss to coat. Spread the potatoes in a single layer and roast on the lowest rack of the oven, turning them occasionally, for 25 to 30 minutes, or until golden brown. Transfer to a heated serving bowl and serve at once.

ROSEMARY, LEMON, AND GARLIC LEG OF LAMB WITH ROASTED POTATOES

Steps:

• Preheat oven to 350°F.
• Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices.
• In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.
• With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
• Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
• Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500°F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.
• Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.

ROASTED GARLIC, LEMON, AND ROSEMARY CHICKEN, WITH BABY POTATOES

Steps:

• Place chopped rosemary in baking dish.
• Add olive oil, garlic, and lemon juice and stir well.
• Place chicken in mixture in dish, skin side down.
• Turn to coat with mixture.
• Cover and place in fridge for one hour.
• Preheat oven to 450 degrees.
• Bake chicken uncovered for 15 mins.
• Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
• Reduce heat to 375 degrees and bake for 25 mins.
• Remove from oven and remove potatoes from pan.
• Keep potatoes warm.
• Put chicken under broiler for a few minutes until nice and crispy.
• NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
• Spoon pan juices onto chicken pieces and baby potatoes and serve.

GARLIC,BALSAMIC AND ROSEMARY ROASTED POTATOES

Steps:

• Preheat oven to 375°F (190°C).
• Combine all ingredients on a large greased baking sheet (recommend using tin foil for easy cleanup); arrange in a single layer.
• Roast in preheated oven for about 50 minutes, turning once during cooking, until potatoes are tender.
• Serves 6.

ROASTED GARLIC AND ROSEMARY SALT POTATOES

Steps:

• For the rosemary salt potatoes:
• Clean potatoes and place whole in stock pot. Add cold water to cover, add salt, cover and bring to boil. Remove lid and boil 18 to 20 minutes, until tender.
• Remove from heat and drain. Return cooked potatoes to stock pot. Squeeze roasted garlic into pot, add butter, minced rosemary, and cracked pepper to taste, stir to coat potatoes. Serve 3 potatoes per plate.
• Place garlic in aluminum foil square. Drizzle with olive oil and salt liberally. Wrap with foil and grill for an hour. Remove from heat and remove foil.

GARLIC, ROSEMARY AND OLIVE OIL ROASTED POTATOES

Steps:

• Scrub potatoes well, and toss into a baking dish with the garlic and the oil.
• Roll them around so they are well coated.
• Season generously with salt and pepper and sprinkle on the rosemary and vinegar.
• Roast in 200°C oven for at least one hour until potatoes are golden and cooked through.
• Smell is wonderful!

CLASSIC OVEN ROASTED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• 1. Preheat the oven to 425°F. a large, heavy baking dish add the olive oil and butter, then place casserole in the oven while preheating.
• 2. Peel and cut the potatoes in half lengthwise then cut each piece in half crosswise and into bite-sized pieces.
• 3. Remove casserole from oven, add the potatoes, garlic and spices, mixing well to evenly coat all potatoes with the oil/butter mixture and spices.
• 4. Return to oven and bake for 45 to 50 minutes,until the potatoes are deeply golden, stirring every 15 minutes. Serve while still hot and crispy.

SALT-BAKED POTATOES WITH ROASTED GARLIC AND ROSEMARY BUTTER

Steps:

• 1. Adjust oven rack to middle position and heat oven to 450 degrees. Spread 2Vi cups salt in even layer in 13 by 9-inch baking dish. Gendy nestle pota¬ toes in salt, broad side down, leaving space between potatoes. Add rosemary sprigs and garlic, cut side up, to baking dish. Cover baking dish with foil and crimp edges to righdy seal. Bake VA hours; remove pan from oven. Increase oven temperature to 500 degrees. 2. Carefully remove foil from baking dish. Remove garlic and set aside to cool. Brush exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to oven and bake until pota-toes are tender when pierced with tip of paring knife and skins are glossy, 15 to 20 minutes. 3.Meanwhile, once garlic is cool enough to £ handle, squeeze root end until cloves slip out of their H skins. Using fork, mash garlic, butter, Vfe teaspoon % kosher salt (or pinch table salt) and minced rosemary £ to smooth paste. Remove any clumped salt from £ potatoes (holding with kitchen towel if necessary), o split lengthwise, top with portion of butter, and & serve immediately.

ROSEMARY ROASTED RED POTATOES AND GARLIC ONION ROASTED YELLOW SQ

Steps:

• pour 1/4 cup of oil on baking sheet, quarter potatoes and roll around on sheet to cover them with oil. Spread the potatoes around the pan just to line the outside leaving the center open for the squash.
• sprinkle paprika and rosemary over potatoes, salt and pepper to taste.
• slice squash 1/4 inch thick, place in bowl. mince onion and garlic and add to bowl. add remaining 1/4 cup of oil and stir.
• place squash on single layer in center of pan, slightly overlaping. salt and pepper to taste.
• bake at 400degrees for 35 minutes until golden brown and tender.

GARLIC AND ROSEMARY ROASTED POTATOES

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.

ROASTED POTATOES WITH WHOLE GARLIC AND ROSEMARY

Steps:

• Bring 4 quarts water to boil. Preheat oven to 425ºF.
• Cut potatoes into 1-inch cubes and blanch 2 minutes in boiling water. Remove and drain. Place on baking sheet and add garlic, rosemary and olive oil. Season with salt and fresh pepper and place in oven for 30 to 40 minutes, until golden-brown. Remove and serve immediately.

ROASTED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F with the oven rack in the lower third. Bring 6 quarts of salted water to a boil in a large saucepan. On the stove top, in a large baking sheet with sides, heat the oil, garlic, and rosemary. Do not allow the garlic to brown. Meanwhile, boil the potatoes in the water for 1 minute. Remove the potatoes with a slotted spoon and place them on the baking sheet. Stir to coat with oil. Roast the potatoes, on the baking sheet, on the lower oven rack. Roast for 20 minutes and then carefully toss with a spatula. Roast another 10 minutes or until cooked through, brown, and crisp. Season with sea salt and freshly ground black pepper. This is excellent served with Parmesan Crusted Chicken and Green Beans Almondine.

SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• 1/2 teaspoons minced garlic 2 teaspoons minced fresh rosemary 1 1/2 pounds Red Bliss potatoes , small or medium, scrubbed and unpeeled 2 tablespoons olive oil 3/4 teaspoon kosher salt 1/4 teaspoon ground black pepper

OVEN ROASTED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• 1. In a saucepan large enough to hold all of the potato chunks, bring water to a boil. 2. Add potatoes, and boil for 2 minutes. You are not trying to cook the potatoes through at this point. 3. In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland. 4. Drain the potatoes well, and add to the oil and garlic mixture. 5. Mix gently, but thoroughly. 6. Cover bowl, and let sit for at least 20 minutes, and up to 2 hours. 7. Preheat oven to 450. 8. Place potato mixture in a roasting pan. 9. Bake for 20 minutes. 10. Toss potatoes with a spatula. 11. Return to the oven for 10 more minutes until cooked through and golden brown. 12. Check seasonings, and add more salt or pepper as needed. 13. Serve immediately.

POTATOES - SKILLET-ROASTED WITH GARLIC AND ROSEMARY - COOK'S ILLUSTRATED RECIPE - (4/5)

Steps:

• SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY Serves 3 to 4. Published May 1, 2005. For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential. INSTRUCTIONS 1. Combine garlic and rosemary in small bowl. 2. If using small potatoes (1 1/2- to 2-inch diameter), halve each potato. If using medium potatoes (2- to 3-inch diameter), quarter each potato to create 3/4- to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry. 3. Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown (oil should sizzle but not smoke), 5 to 7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5 to 6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6 to 9 minutes. 4. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine. Clear center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately. Skillet Potatoes WRONG CUT: Thinly sliced potatoes cook unevenly. Some are browned, some are pale. TOO MUCH FAT: Potatoes roasted with 1 1/2 sticks of butter taste fried and fatty. ADDED LIQUID: Adding broth to the skillet makes the potatoes soggy. TECHNIQUE The Right Cut for the Right Potato SMALL: Small potatoes (1 1/2 to 2 inches in diameter) should be cut in half. MEDIUM: Medium potatoes (2 to 3 inches in diameter) should be cut into quarters.