Italian Oven Roasted Rosemary Potatoes Recipes

OVEN BAKED ITALIAN POTATOES WITH ROSEMARY

Oven Baked Italian Potatoes With Rosemary image

We all like potatoes, but I don't like stirring them in the pan. For this reason we usually prepare this in the oven: less work, more crispy and less oil! Posted for ZWT7

Provided by Artandkitchen

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 kg potatoes, peeled (2-3 pounds)
3 tablespoons olive oil
1 teaspoon dried rosemary
2 tablespoons rosemary, fresh minced
2 teaspoons paprika
1 teaspoon salt (or to taste)
1/4 teaspoon pepper

Steps:

Preheat the oven at 425°F/220°C.
Cut your potatoes in ¼ inch slices.
In a big bowl combine all the ingredients and coat potatoes well.
Prepare your baking mold with foil and line the potatoes on it.
Bake 45 minutes at 425°F/220°C C or until golden roasted.
Place in bowl and serve immediately.

Nutrition Facts : Calories 383.9, Fat 10.7, SaturatedFat 1.6, Sodium 605.2, Carbohydrate 66.6, Fiber 8.9, Sugar 3, Protein 7.8

ROSEMARY ROASTED POTATOES

Rosemary Roasted Potatoes image

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

Ingredients

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.

ITALIAN ROASTED ROSEMARY AND GARLIC POTATOES

Italian Roasted Rosemary and Garlic Potatoes image

Provided by Roz

Number Of Ingredients 5

Ingredients

5 - 6 very large Idaho russet potatoes, peeled
4 - 6 Tbsp. olive oil
4 very large cloves of garlic, minced (more if you desire)
4 Tbsp. fresh-cut rosemary, chopped
fresh cracked sea salt and black pepper

Steps:

Pre-heat oven to 350 degrees F.
Slice the peeled potatoes lengthwise into thirds.
Holding the sliced potatoes together, slice horizontally into 1" slices.
Cut each of these slices of potatoes into 1" cubes.
In a very large mixing bowl, toss the potato cubes with olive oil to cover completely.
Add the minced garlic, fresh chopped rosemary, salt and pepper.
Toss well.
Place on a baking sheet with 1" sides.
Bake on the middle rack for 45 minutes.
With a sharp metal spatula, turn the potatoes over ONCE and once only.
Turn up the oven heat to 450 degrees F.
Continue baking on the top rack of the oven for 15 - 30 minutes, keeping a very close eye on the potatoes so that they do not burn, but yet turn a golden-brown color.
If you are not satisfied with the color of the potatoes at this point, turn the oven onto 'Broil' and bake for another 5 - 10 minutes, once again keeping a very close eye on the potatoes so that they do not burn.
Enjoy the amazing aroma in your kitchen!
Enjoy the delicious Italian potatoes!

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