Oven Roasted Yukon Gold Potatos Garlic Rosemary Recipes

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.

OVEN ROASTED YUKON GOLD POTATOS & GARLIC/ ROSEMARY

Steps:

• 1. Place peeled and cubed potatos in large bowl, with diced onion,rosemary, salt/ pepper and olive oil. Meanwhile in oven roast garlic cloves in a piece of aluminum foil with a drizzle of olive oil and salt & pepper, secure foil and roast in oven 30-40 minutes til softened,remove from foil, remove garlic skin and smash with fork then add to bowl of potatos, mix all ingredients well and cover and let sit in fridge for about an hour.
• 2. Remove potatos onto baking sheet, cook in 375 degree oven for abt. an hour or until golden. Move the potatos around and gently turn them to ensure even browning,abt every 10 min or so.
• 3. Remove from oven once golden brown, Enjoy!!!

ROSEMARY ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
• Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
• Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
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• Sprinkle with remaining rosemary and serve.

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.