ROSEMARY GARLIC ROASTED FINGERLING POTATOES
Full of fresh herbs, flavor and garlic, these roasted fingerling potatoes are the perfect side dish all year round. Serve them with some grilled chicken and a side salad for the perfect simple dinner.
Provided by Claire Cary
Categories Sides
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the potatoes in half lengthwise.
- Add to a colander and run until water until clean.
- Add to a large mixing bowl and toss with olive oil.
- Finely mince the garlic and add to the bowl.
- Add all remaining ingredients aside from the rosemary.
- Add to a cast iron skillet or regular baking sheet.
- Keeping the rosemary in about 5 small bunches (attached to the stem should be smaller bunches) add it to the top of the potatoes, spread throughout.
- Bake uncovered for 20-35 minutes or until easily pierced with a fork. Cook time can vary because fingerling potatoes can vary in size quite a bit, so check after 20 minutes by poking with a fork.
- Remove from the oven and serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 232 kcal, Sugar 3.6 g, Fat 11 g, Carbohydrate 33.5 g, Fiber 4.8 g, Protein 3.5 g
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
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.
SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Microwave the potatoes for the time instructed on the package, minus 2 minutes. Allow to cool slightly to handle, then cut the longer potatoes in half, leaving the smaller potatoes intact.
- In a large pan on medium-high heat, add the oil, butter and rosemary stalks. Using the bottom of a dry cup measure or something similar, gently smash each potato portion to about 1/4 inch thick and scrape off with a butter knife. Slide a smashed potato right into the bubbling fat and repeat with the remaining potatoes. Cook until the potatoes are golden and crisp on one side, about 3 minutes, then flip and continue to cook, adding more butter if needed, until golden on the other side, about another 3 minutes. While cooking, mind the rosemary stalks and flip and turn them as well. Once they are lightly crisped, remove them to a drying rack above a baking sheet along with any crisped potatoes. Season gently with salt and pepper.
- Crinkle the rosemary leaves with your fingers or chop gently and add to a large metal bowl with the parsley. Coat the inside of the bowl with the garlic. Transfer the potatoes to the bowl and toss gently until coated. Serve warm.
ROASTED FINGERLING POTATOES WITH ROSEMARY AND THYME
Steps:
- Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Serve warm or at room temperature.
ROASTED HALIBUT AND POTATOES WITH ROSEMARY
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.
Provided by David Tanis
Categories lunch, weekday, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
- Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
- Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
- As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
- When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
- Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram
BRAISED FINGERLING POTATOES
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Wilted Savoy Cabbage.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Clean potatoes under running water; transfer to a medium saucepan with enough water to cover. Season with salt and pepper and add thyme and leek trimmings. Bring to a boil over high heat; immediately reduce to a simmer and cook until potatoes are easily pierced with the tip of a sharp knife, about 15 minutes. Remove from heat and keep potatoes warm in their liquid until ready to serve; drain before serving.
ROASTED ROSEMARY FINGERLINGS
Fresh rosemary, sea salt, and tiny fingerling potatoes. A simple yet flavorful dish that goes with just about anything!
Provided by JelsMom
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F
- In large bowl, toss potatoes with oil, garlic, rosemary, and salt.
- Arrange potatoes in single layer, not touching, in nonstick roasting pan.
- Roast 25 minutes until tender. Flip potatoes & rotate pan every 10 minutes so browning is even.
Nutrition Facts : Calories 121.3, Fat 1.7, SaturatedFat 0.3, Sodium 291.2, Carbohydrate 24.6, Fiber 3.7, Sugar 1.8, Protein 2.7
BRAISED POTATOES
Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Heat the oil and butter over medium-low heat in a large ovenproof skillet. Add onion, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary; season with salt and pepper. Raise heat to medium-high, and cook until potatoes begin to brown, about 10 minutes. Remove from heat, and add remaining rosemary and the stock.
- Cover skillet, and transfer to the oven; cook until potatoes are fork-tender, about 10 minutes (timing will vary with size of potatoes). Uncover, and cook until liquid is reduced, about 20 minutes. Sprinkle with chopped rosemary. Serve warm.
BRAISED FINGERLING POTATOES WITH ROSEMARY
A friend gave me this recipe, and I modified it slightly to fit my own tastes. A wonderful, easy-to-prepare side!
Provided by hoodphoto
Categories Potato
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Slice potatoes long ways in half.
- 2. In large skillet, melt butter.
- 3. Arrange potatoes in single layer with rosemary and shallot.
- 4. Cover and bring to boil. Lower heat and simmer 20-25 minute.
- 5. Remove shallots and rosemary, discard.
- 6. Take out potatoes.
- 7. Boil remaining liquid 5 min uncovered.
- 8. Pour over potatoes and serve.
Nutrition Facts : Calories 373.5, Fat 6, SaturatedFat 3, Cholesterol 10.1, Sodium 1033.3, Carbohydrate 67.5, Fiber 9.7, Sugar 5.5, Protein 13.4
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BRAISED FINGERLING POTATOES (HOW TO BRAISE POTATOES)
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- Rinse and scrub the potatoes lightly in a colander under running water. If the potatoes are on the smaller side–less than 1-inch wide and not very long–leave them intact. Slice any larger fingerling potatoes in half crosswise.
- Place the fingerling potatoes in a straight-sided sauté pan (at least 3 quarts in size) so that the potatoes can be accommodated in a single layer. Add the sliced shallot, garlic cloves, fresh rosemary, thyme, and dried bay leaves to the pan. Add the olive oil and toss to coat evenly. Pour in the chicken stock and season lightly with salt and pepper (the salt will concentrate as the potatoes cook, so avoid over-seasoning, especially if you are not using low-sodium chicken stock).
- Cover the pan and bring to a simmer over medium heat. Reduce the heat to a very low simmer and cook the potatoes, covered, for 10 minutes. Use a spoon to flip the potatoes, cover, and simmer for an additional 10 to 12 minutes, or until they are can be easily pierced with a sharp knife or skewer. There should still be a relatively substantial amount of braising liquid left in the pan.
- Remove the lid and bring over high heat ntil the braising liquid has come to a boil. Continue to cook over high heat, shaking the pan back and forth gently, until all of the braising liquid has evaporated and the potatoes begin to sizzle in any remaining oil in the pan. At this point, the shallots and garlic will have reduced to a buttery glaze, which should coat the potatoes evenly. Remove from the heat, discard the bay leaves and any tough remaining rosemary and thyme stems. Taste and season with salt and pepper, if necessary.
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- Place potatoes in a large bowl or a ziplock bag and drizzle them in 3 tablespoons of avocado oil. Toss the potatoes until evenly coated, then add the garlic powder, onion powder, Italian Seasoning, Parmesan cheese, salt and pepper. Toss again until the potatoes are evenly coated.
- Grease a large baking sheet with another 3 tablespoons of avocado oil, spreading it evenly. Remove potatoes from the bowl or ziplock bag onto the prepared baking sheet, squeezing out as much of the seasoning from the inside of the bag as possible. Spread out the potatoes in a single layer on the baking sheet.
- Bake at 425 degrees for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown.
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