Sole With Rosemary Potatoes Recipes

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.

SOLE WITH BASIL, TOMATOES AND OREGANO

Steps:

• Preheat the oven to 350 degrees F.
• Pat the sole dry with paper towels and sprinkle with salt and pepper. In a large ovenproof saute pan, brown the sole in 1 tablespoon olive oil on one side, then remove from the pan and set aside. Add the oregano, red pepper flakes and garlic to the pan and saute 1 minute. Next, add the potatoes and chopped tomatoes (with their juices) and cook 1 to 2 minutes. Pour half of the lemon juice into the pan, add the chicken stock and season with salt and pepper. Bring to a simmer, and then add the fish back to the pan and baste with the sauce. Finish cooking in the oven, 5 to 7 minutes.
• Remove the fish from the pan and place on a platter. Return the pan to the stove and add the remaining 1 tablespoons olive oil along with the chopped basil and remaining lemon juice. Let the sauce reduce over medium heat, 2 minutes. Serve the fish with the sauce and garnish with chopped basil.

ROSEMARY POTATOES

Steps:

• Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.
• Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes into halves or quarters, as long as they are all about the same size. Place the potatoes in a large bowl and add the garlic and rosemary. Generously sprinkle with salt and oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
• Lay the potatoes in a single layer on a sheet tray and roast in the oven for 15 to 20 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve. Hot potato!

ROASTED PARMESAN ROSEMARY POTATOES

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.

ROSEMARY POTATOES

Steps:

• In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, about 14 to 16 minutes.
• With a slotted spoon, transfer potatoes to a bowl. (Reserve pot of water for Steamed Green Beans.
• Sprinkle potatoes with rosemary and oil. Season with salt and pepper. Break up potatoes with a fork or spoon, tossing to coat; cover to keep warm.

CRISPY ROSEMARY POTATOES

Steps:

• Bring a large kettle of salted water to a boil.
• While the water heats, cut the potatoes in half (do not peel them).
• Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
• When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
• Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
• Heat a large, heavy skillet over medium-high heat.
• Add the olive oil, then quickly add the potatoes.
• Salt and pepper the potatoes well.
• Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
• Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
• Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
• Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
• Serve the potatoes hot.

SOLE WITH ROSEMARY POTATOES

Steps:

• Place potatoes on a baking sheet; spray lightly with cooking spray and sprinkle with rosemary, garlic powder and pepper.
• Bake potatoes at 400* until fork tender, about 45 minutes.
• About 15 minutes before the potatoes are done, spray large skillet with cooking spray; heat over medium until hot.
• Saute shallots, onions, and garlic until tender, about 5 minutes.
• Fold each sole fillet in half and add to skillet. Cook fish over medium heat until fish is tender and flakes with a fork, about 6 minutes, turning once.
• Place fish on a serving platter; spoon shallot mixture over fish. Surround with hot rosemary potatoes.

ROASTED ROSEMARY POTATOES

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. , Bake at 425° for 30-35 minutes or until golden brown, stirring once.

CRUNCHY ROSEMARY POTATOES

Steps:

• Preheat oven to 220°C.
• Line a baking tray with foil and then baking paper and spread potatoes on the tray in a single layer and scatter with rosemary leaves and ross with a decent slurp of olive oil until potatoes are thoroughly coated and cover loosely with foil and roast for 20 minutes.
• Remove the foil, reduce the oven to 200C and cook for 35 to 40 minutes until golden brown.
• Sprinkle with sea salt to serve.

ROSEMARY POTATOES

Steps:

• Preheat oven to 200°C or 400°F.
• Brush a large baking dish with oil .
• Remove the leaves from the rosemary sprigs, discard the stems, chop roughly. Set aside.
• Place a layer of potatoes in the baking dish. Sprinkle over a little of the garlic and rosemary. Season with some salt and pepper.
• Repeat adding potatoes and seasoning.
• Drizzle over the oil.
• Bake, stirring frequently for 45 minutes to one hour, or until the potatoes are tender and lightly browned.

POTATOES WITH ROSEMARY

Steps:

• Quarter the potatoes and toss them in a bowl with the olive oil, rosemary and salt and pepper to taste.
• Place them in a nonstick skillet large enough to hold them in a single layer. Place the skillet over high heat for five minutes, turning the potatoes once during this time. Add the water or wine to the pan, reduce the heat to low, cover the pan and cook for 20 minutes longer, turning the potatoes once or twice as they cook.

ROASTED ROSEMARY POTATOES

Steps:

• Preheat oven to 400°F.
• Wash and peel the potatoes.
• Cut into cubes about 3/4" square.
• Put cubed potatoes into a large bowl and liberally coat with EVOO.
• Sprinkle on salt, pepper, rosemary.
• Toss the mixture to evenly coat.
• Spread a single layer of potatoes onto a large cookie sheet sprayed with cooking spray.
• Place cookie sheet with potatoes in the oven.
• Turn potatoes over after 13 minutes, cook for an additional 7-10 minutes.
• Remove from oven let cool for 5 minutes, enjoy.

ROSEMARY POTATOES

Steps:

• In a large pot of boiling, salted water cook potatoes until just tender, drain well.
• In a large bowl toss potatoes with remaining ingredients.
• Transfer to a baking sheet and roast at 375 degrees for 25 minutes until browned and fragrant.

OVEN FRIED ROSEMARY POTATOES

Steps:

• Cut each potato in 6-8 wedges, depending on size.
• Place in a plastic bag, add garlic and spices, and shake to coat.
• Drizzle with olive oil, and shake again.
• Lightly oil a baking sheet, and transfer potatoes to sheet.
• Drizzle oil and herbs remaining in bag over potatoes, keeping as much as possible on the potatoes.
• Place in a preheated 400degF oven, turning as necessary, and bake until soft on the inside and browned and crisp on the outside.
• If fixing with Breaded Lamb Chops (separate recipe), place in oven while it preheats and all of the time while the lamb chops bake.