Roasted Potatoes With Whole Garlic And Rosemary Recipes

ROSEMARY GARLIC POTATOES

Steps:

• Preheat the oven to 400 degrees F. Line a half-sheet pan with parchment paper and set aside.
• In a large bowl, combine the potatoes, garlic, rosemary, salt, pepper, and olive oil. Toss until the potatoes are well coated.
• Transfer the potatoes to a sheet pan and spread out into one layer. Do not overcrowd. Roast for 45-50 minutes or until crisp and tender. Toss around a few times during cooking in order to ensure even browning. Allow to cool slightly and serve immediately.

ROASTED RED POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

WHOLE ROASTED GARLIC ROSEMARY POTATOES

Steps:

• Wash the potatoes and place into a pot with enough water to cover the potatoes.
• Bring to a boil. Cook for about 12-15 minutes or until a knife can be inserted but still meets some resistance.
• Drain, and place in a large bowl. Toss with the garlic olive oil, sea salt, black pepper and chopped rosemary.
• Place on a sheet pan and into a preheated 425ºF oven for about 20-25 minutes, tossing them halfway through the baking time. Serve.

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 POTATOES WITH ROASTED HEADS OF GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper.
• Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.

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.

ROASTED ROSEMARY POTATOES WITH GARLIC

Steps:

• Preheat oven to 400.
• Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
• Drizzle with the oil and toss well to evenly coat.
• Sprinkle with the rosemary, salt and freshly ground pepper.
• Toss again.
• Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
• Serve hot.
• Serves 6.

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.