Pan Roasted Rosemary Potatoes Food

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.

PAN-ROASTED ROSEMARY POTATOES

Steps:

• In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and garlic; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes.
• Add rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done).
• Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.

ROASTED ROSEMARY POTATOES

Steps:

• Heat oven to 450°F.
• Grease a jelly roll pan (15 1/2x10 1/2x1-inch).
• Cut potatoes into 1-inch pieces.
• Mix remaining ingredients in large bowl.
• Add potatoes and toss to coat.
• Spread potatoes in a single layer in the pan.
• Bake uncovered 20-25 minutes until they are light brown.

ROASTED ROSEMARY CHICKEN WITH POTATOES

Steps:

• Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
• Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
• Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
• Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
• Transfer the chicken and potatoes to a platter and serve.

PAN-ROASTED ROSEMARY POTATOES RECIPE - (4.4/5)

Steps:

• DIRECTIONS STEP 1 In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and garlic; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes. STEP 2 Add rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done). STEP 3 Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.

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.

ROASTED POTATOES WITH ROSEMARY

Steps:

• Pre-heat the oven to gas mark 7, 425°F (220°C).
• Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through. Wash the potatoes but don't scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm). Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate. Remove the tin from the oven, place it over direct heat the oil needs to be very hot then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp. Season with salt and pepper before serving.

PAN-ROASTED POTATOES

Steps:

• Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
• Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.

SKILLET ROASTED POTATOES WITH ROSEMARY

Steps:

• Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.