Rosemary Roasted Potatoes With Black Olives Recipes

ROSEMARY ROASTED POTATOES

Rosemary Roasted Potatoes image

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

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

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.

ROSEMARY ROASTED POTATOES WITH BLACK OLIVES

Rosemary Roasted Potatoes with Black Olives image

You can almost build a meal around this simple, delicious side dish. Once you've got the potatoes in the oven you have plenty of time to make a bountiful salad. You can also put Teriyaki Tofu Steaks (page 62) or store-bought veggie burgers in the oven at the same time for a no-fuss "meat and potatoes" kind of meal.

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 pounds small Yukon gold or red-skinned potatoes
2 tablespoons light olive oil
Leaves from 2 to 3 sprigs fresh rosemary, or more to taste
1/3 cup pitted oil-cured black olives
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper to taste

Steps:

Preheat the oven to 425°F.
Scrub the potatoes well, then cut into quarters.
Use a small amount of the light olive oil to oil the roasting pan (or line the pan with baking parchment for easy clean-up). In a large mixing bowl, toss the potatoes with the remaining light olive oil. Arrange in a single layer in the pan.
Roast for 15 minutes, then stir and sprinkle on the rosemary and olives. Bake for 10 to 15 minutes longer, until the outsides of the potatoes are golden and the insides tender.
Transfer the potatoes to a serving bowl and drizzle with the extra virgin olive oil. Toss to coat, season with salt and pepper, and serve.
Calories: 206
Total Fat: 10g
Protein: 4g
Carbohydrates: 28g
Fiber: 3g
Sodium: 185mg

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