How to roast red potatoes with rosemary in the oven

how to roast red potatoes with rosemary in the oven

Oven-Roasted Rosemary Potatoes

Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic and rosemary; add the potatoes and toss well. Then season vegetables with kosher salt and pepper. Transfer the potatoes to a shallow baking pan and roast at °F until potatoes are tender when tested with the tip of a knife.5/5(8). Feb 07,  · Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat. Bake at ° until potatoes are golden brown and tender, minutes/5(20).

Fresh rosemary complements the earthy taste of roasted potatoes in this simple but satisfying side dish. Preheat oven to degrees. Toss potatoes, oil, and rosemary on a rksemary baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until rosemarj are golden brown and crisp outside and tender inside, about 30 minutes. If you prefer, use fresh thyme instead of the rosemary.

Any leftover potatoes can be mashed the next day the crisp pieces add unexpected crunchor tossed with mayonnaise or dressing to make potato salad. Roasted Red Potatoes. Rating: 3. Read Reviews Add Reviews. Save Pin Print ellipsis More. Recipe Summary prep:. Cook's Notes If you prefer, use fresh thyme instead of the how to crochet a chevron baby blanket. Reviews Rating: 5 stars.

Very good and simple! We love these and make them regularly! Appreciated the hint to preheat the pan. I added oregano and basil what does 4 factorial mean rosemary and used sea salt. I did add some onion powder seasoning.

They were delicious. Super yummy!! Everyone loved them!! LOVE ya Martha and everyone else!! Rating: Unrated. Directions say "" and in the video Martha says "". Which is it?

These turned out great in the toaster oven, I gosemary a sprinkle of red pepper flakes and garlic powder. I've made these potatoes several times now and they are a hit with my family, even the small children! I tried garlic and it didn't work - it scorched. I cook it in an oven-to-table casserole dish with high sides. Then, when it's done, I add a little more salt and some olive oil and deglaze the dish to get more of the yummy crispies mixed in.

My family loves these. Pottatoes just double the recipe. I add 2 cloves of finely minced garlic. They reheat welll a day or two later if you have leftovers. Just add 2 tsp olive oil and reheat on sheet pan at for min. I want to make this for Easter Sunday brunch for about 30 people. Can I make them the night before and reheat them? This turned out great. It's a keeper! I witu too much oil and after 15 minutes in the oven, they werenn pktatoes n t doing well.

Heren n n s what I did to fix them. Instead of how long to kill a tree with copper nails them an additional 15 minutes I gave them extra minutes, minutes. That was perfect and they were delicious.

They evenly cooked and were wonderful to eat. I want to make this for about 16 people. Can it be done in an electric roaster? More Reviews. All Reviews fo Roasted Red Potatoes. Reviews: Most Helpful. Share options. What did you think potatofs this recipe? Did you make any changes or notes? Thanks for adding your feedback. Close Login. All rights ted. View image.

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Sep 05,  · Roast the potatoes for 15 minutes, then stir and roast for an additional 15 minutes. After 30 minutes total, remove them from the oven, and if you want them a little more brown, simply stir and roast for an additional minutes. If desired, sprinkle a handful of chopped fresh parsley . Apr 05,  · In a large bowl, combine potatoes, oil, salt and rosemary. Stir so that potatoes are evenly covered in oil, salt and rosemary (or as evenly as you can manage) Spread potatoes on a large baking sheet. Roast potatoes for minutes depending on how crispy you like them.

This post may contain affiliate links. Please read my disclosure policy. Be sure to sign up for my email list to get new recipes and ideas in your inbox! These Roasted Rosemary Potatoes are a family favorite that are SO easy, delicious and can be made ahead too. Perfect for a busy weeknight! These Roasted Rosemary Potatoes are seriously one of their most favorite recipes. It is the perfect side dish for so many meals. My teenage daughter has even started making it now trying to get the crispiest but still soft inside potatoes.

They are SO simple you will not believe they can taste so good. Have I gushed about them enough yet? Well, it gets better! I first tried Roasted Rosemary Potatoes when I was going to a freezer prep place similar to Dream Dinners and we were sold.

Freezing potatoes? How does that work? Well, if those frozen food companies can do it I figured I could too! The secret is parboiling the potatoes for a few minutes then freezing. I explain more of the technique in my recipe instructions. Parboil potatoes per instructions. Use slotted spoon to scoop into water bath or drain into strainer 2 3. Put strainer in ice water bath and cool for about 5 minutes. Remove strainer and drain potatoes. Then spread on a baking sheet to freeze until firm a few hours.

Then store in labeled freezer bag to use as directed in recipe. Now on to the recipe! Have a question or want to share recipe ideas with others? Each of these ways to connect all offer a little something different and are a great way to stay in the loop on new menu plans, recipe ideas, giveaways, organizing tips and more! Then check out my Amazon Shop too! Click on the photo below to browse more of my recipes! To discover many of my favorite items to make this recipe, click here to browse my Amazon shop.

Meal Planning Magic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Ordering products mentioned here are at no extra cost to you. Thank you for your support. We love roasted potatoes around here—and so yummy with rosemary!

Thanks for the freezing tip!!! I froze a pot pie that had potatoes in it and they did indeed turn black. Not pretty.

So glad you found it helpful Lauren! It took some trial and error, but this method really does work! They look perfect! Your email address will not be published. Notify me of followup comments via e-mail.

Jump to Recipe - Print Recipe. Course: Side Dish. Cuisine: American. Prep Time: 10 minutes. Cook Time: 30 minutes. Total Time: 40 minutes. Servings: 6 servings. Calories: kcal. Author: Brenda Thompson. Instructions Preheat oven to degrees F.. In a large bowl, combine potatoes, oil, salt and rosemary. Stir so that potatoes are evenly covered in oil, salt and rosemary or as evenly as you can manage.

Spread potatoes on a large baking sheet. Roast potatoes for minutes depending on how crispy you like them. Stir halfway in between. In the meantime, prepare a bowl with ice cold water this will be your water bath after the potatoes parboil Submerge diced potatoes in boiling water and boil for 3 minutes. Immediately remove from heat and transfer with a slotted spoon to ice water bath. Drain cooled potatoes in a colander. In a large bowl, combine potatoes with olive oil, salt and rosemary.

Transfer cooled potatoes to a baking sheet in a single layer. Place in freezer and freeze until firm. Transfer to large storage bag, seal and label. Serving: 0.

Tried this Recipe? Tag me Today! I never think about that! We love them so much I needed to find a way to make them in bulk! They look super crispy and delicous with the rosemary. Thanks so much Christie! They really are a family favorite—we love them! Leave a Reply Cancel reply Your email address will not be published.

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