Classic Oven Roasted Potatoes With Garlic And Rosemary Recipes

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.

ROSEMARY-GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss new potatoes and garlic cloves with rosemary. Toss with olive oil to coat lightly and add salt and pepper to taste. Lightly oil a sheetpan and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender. Remove from oven and let cool for 20 minutes before removing with a spatula. Serve hot or cold.

GARLIC ROASTED POTATOES

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, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ROSEMARY ROASTED POTATOES

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.

GARLIC & ROSEMARY MINI ROASTED POTATOES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the baby potatoes with the olive oil, halved garlic bulb and rosemary in a roasting tin. Season. Roast for 50 mins-1 hr until the potatoes are tender and the skins golden brown and slightly wrinkled. Toss again before before serving.

ROAST POTATOES WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 350 degrees. Peel away any damaged bits from the potatoes, leaving a generous amount of skin. Cut the potatoes in half, or quarters if they are large.
• Pour the oil over the bottom of a baking dish large enough to hold the potatoes without crowding them in one layer. (You may need two dishes; a cast-iron pan will also do.) Add the potatoes, rosemary and garlic, season them with salt and pepper and stir them so they are coated with the oil. Bake for one to one-and-a-half hours, turning the potatoes from time to time.

GARLIC ROAST POTATOES

Steps:

• Peel the potatoes, leaving the smaller ones whole and cutting the larger ones so that they are all roughly the same size. Put them in a large pan of cold salted water, bring to the boil and simmer gently for about 15 mins until cooked through. Tip gently into a colander and leave to drain and cool - there's no need to shake. When they stop steaming, put them on a tray in a single layer and place in the fridge, uncovered, until ready to roast. Can be done up to two days ahead.
• Once you have put the loin in to start roasting, spoon the goose fat into a flameproof roasting tin and heat on the hob for a few mins. Turn the heat off and, one at a time, turn each potato in the fat so they are completely coated. Make sure they are in a single layer and not touching. Once the oven has been turned down to 180C/160C fan/gas 4, put the potatoes in the oven with the pork and cook for 40 mins undisturbed.
• Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. The pork should have come out of the oven by now, so turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a final 20 mins. Add the rosemary and garlic 5 mins before the end. Once cooked, the potatoes should be deep golden and crunchy on the outside and fluffy in the middle. Sprinkle with sea salt and serve.

PARMESAN, GARLIC & ROSEMARY ROASTED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 180°C (350°F).
• Peel and quarter the potatoes.
• Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered.
• Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered.
• Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, making sure the oil is hot. Add the potatoes.
• Cook for 1 hour, flipping every 15 minutes to ensure they are evenly browned.
• Enjoy!