Tattooed Potatoes With Rosemary Recipes

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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

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.

TATTOOED POTATOES WITH ROSEMARY



Tattooed Potatoes With Rosemary image

Very simple and appealing, and a beautiful side to roast chicken or fish or just about anything. You can use a sprig of Italian parsley in place of the rosemary--I like to use both. Sprigs of other herbs would also be nice, try oregano. From the book "Tree to Table".

Provided by BecR2400

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

1/3-1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
6 small fresh rosemary (or Italian parsley leaves)
3 russet potatoes, unpeeled, cut in half lengthwise

Steps:

  • Preheat oven to 400°F.
  • Pour the olive oil into a medium-sized glass baking dish and add the salt and pepper. Stir to combine. Press a rosemary sprig or parsley leaf on the cut side of each potato half and place cut side down in the oil.
  • Bake until the potatoes are nicely browned, 40 to 45 minutes. While the potatoes are cooking, using a spatula, gently move them every now and then to keep them from sticking. When they are ready, remove them from pan, turning them flat side up and carefully leaving the pressed herb in place. Arrange on a platter and serve immediately.
  • Note: A glass dish works well in this case because you can check for doneness by carefully holding the dish overhead and looking to see if the potatoes are browned.

Nutrition Facts : Calories 188.5, Fat 12.1, SaturatedFat 1.7, Sodium 394.2, Carbohydrate 18.7, Fiber 2.4, Sugar 0.8, Protein 2.2

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