Rosemary Jalapeño Red Potatoes Recipes

ROSEMARY RED POTATOES

Steps:

• In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned.

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.

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.

CREAMY ROSEMARY POTATOES

Steps:

• Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
• Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
• In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
• Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.

ROSEMARY-JALAPEñO RED POTATOES

Steps:

• Finely chop rosemary, garlic, and peppers. Place all into a bowl.
• Melt butter, and combine with seasoning mixture.
• Cube potatoes. Dice tomato. Add both to butter and seasoning mixture. Toss to coat. Add salt and pepper to taste.
• Place all ingredients into a casserole dish, in oven at 450 degrees.
• Bake for approximately 25 minutes, turning once.

BELLA'S ROSEMARY RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

ROSEMARY MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
• Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.).

JALAPENO POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
• Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
• Bake until the potatoes are completely tender, about 30 minutes.

JALAPENO POTATOES

Steps:

• Place the potatoes in a large pot and cover with water by at least 1 inch.
• Add the salt.
• Cook the potatoes over moderate heat until they are tender (about 25 minutes).
• Drain the potatoes, allow to cool.
• When potatoes have cooled enough to handle, slice them very thin.
• Preaheat the oven to 350°F.
• Grease a large baking dish (9x13).
• Warm the butter and oil in a sacuepan over medium heat.
• When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
• Stir in the pimientos, the jalapenos, and the jalapeno liquid.
• Sprinkle the flour over the vegetables; mix it in well.
• Pour the milk in gradually, stirring to avoid lumps.
• Simmer briefly until the mixture is thickened.
• Remove the pan from the heat, add the grated cheese, mix well.
• Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
• Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
• Serve the potates hot.