Rosemary Potatoes Italian Style Recipes

ITALIAN ROASTED ROSEMARY AND GARLIC POTATOES

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!

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.

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.

ROSEMARY POTATOES, ITALIAN STYLE

Steps:

• 1. Wash well, but do not peel the potatoes. Halve or quarter length-wise. If only larger potatoes are available, cut into wedges. The pieces should be 1 to 1 1/4 inch thick. They should be uniform in size so the pieces cook evenly.
• 2. Heat the oil over medium heat in a large skillet. Place the potatoes, cut side down in the pan, cover, and cook on medium-low heat for 15 minutes. As each side becomes browned, turn the potatoes so all sides become brown and crusty. Add the rosemary. Potatoes are done when all sides are browned and the insides are soft, another 15-20 minutes after adding rosemay. Serve immediately.
• 3. Garnish with a little more fresh rosemary and salt, if desired.

OVEN BAKED ITALIAN POTATOES WITH ROSEMARY

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.

SAUTé POTATOES WITH SEA SALT & ROSEMARY

Steps:

• Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
• When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.