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.
BEST ROASTED GREEK POTATOES
Best Greek potatoes with lemon and garlic!
Provided by The Mediterranean Dish
Categories Appetizer
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, mix together spices. Set aside.
- Place potato wedges in a large lightly-oiled baking dish (I used this one) and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
- In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
- Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
- Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
- If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
- Remove from oven. Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts : Calories 409 calories, Sugar 3.4 g, Sodium 434.9 mg, Fat 8.2 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 77 g, Fiber 6.4 g, Protein 13.8 g, Cholesterol 1 mg
ROSEMARY ROASTED POTATOES
Provided by Ina Garten
Time 45m
Yield 8 servings
Number Of Ingredients 5
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
- ;
- Sprinkle with remaining rosemary and serve.
ROSEMARY AND GREEK SEASONED SHREDDED POTATOES
You can eat these potatoes really any time of the day. I made them for dinner last night alongside steak. My boyfriend took one bite out of them and said he doesn't want to eat anything else but these potatoes from now on haha.
Provided by mittens 1
Categories Lunch/Snacks
Time 20m
Yield 2-3 cups, 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat a medium sized skillet to medium heat.
- Shred the potatoes using a cheese grater.
- Put the shredded potatoes into a bowl and season to your personal taste. (I did not measure but I shook a few good shakes of the greek seasoning and a small palm full of rosemary. It all depends on how many potatoes you have.).
- Once the skillet is heated pour about 1 tbs. of oil into the skillet.
- Place the potatoes in a thin layer on the skillet.
- Fry until golden brown on one side and then flip, turning the potatoes when nessecary so everything gets nice and brown.
- Then sit down and eat!
Nutrition Facts : Calories 118.3, Fat 0.1, Sodium 326.4, Carbohydrate 27.4, Fiber 2.7, Sugar 1.2, Protein 2.5
GREEK LEMON ROSEMARY POTATOES
Crispy & flavorful on the outside and moist & tender on the inside, these potatoes are fabulous! VIDEO https://youtu.be/XmjKOWF1otE
Provided by CLUBFOODY
Categories Greek
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add the potato wedges to a large bowl filled with very cold water and let them soak for 1 hour.
- Meanwhile, in a small bowl, add chicken broth, olive oil, lemon juice, and garlic powder. Whisk the ingredients until very well blended and set aside for now.
- Preheat oven to 375ºF/190ºC and grease a baking dish; set aside.
- An hour later, drain and place the potatoes in a single layer on a cutting board lined with a clean dish towel. Put another clean dish towel on top and dry them.
- Transfer them to a large bowl and pour the seasoned dressing on top. Toss them very well to coat and transfer the wedges to the prepared baking dish.
- Arrange them in a single layer before seasoning generously with ground sea salt and freshly ground black pepper.
- Transfer to the preheated oven and cook for 1:00 hour.
- About 40 minutes later, remove from the heat and flip the wedges. Sprinkle on chopped rosemary, add a little bit more ground sea salt and freshly ground black pepper.
- Return back to the oven for the remaining 20 minutes.
- Remove from the heat and flip them again.
- Turn the temperature to broil and return the dish back to the oven; set the timer for 10 minutes.
- When time is up, remove the potatoes from the heat and flip them once again.
- Place the dish back under the broiler for another 5 minutes before taking the potato wedges out from the heat, flip them for the last time and return them back under the broiler for the final 5 minutes.
- Transfer them to a serving dish, sprinkle on some chopped parsley and garnish with lemon wedges.
Nutrition Facts : Calories 265.2, Fat 9.4, SaturatedFat 1.4, Sodium 314.3, Carbohydrate 41.7, Fiber 5.4, Sugar 2.2, Protein 5.4
ROASTED PARMESAN ROSEMARY POTATOES
Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!
Provided by I Love Troy
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
- Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 29.9 g, Cholesterol 2.2 mg, Fat 11 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 48.6 mg, Sugar 1.4 g
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