Time 1h10m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 400. Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer. Drizzle with the oil and toss well to evenly coat. Sprinkle with the rosemary, salt and freshly ground pepper. Toss again. Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center. Serve hot. Serves 6.
Time 55m Yield 4 Number Of Ingredients 5 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.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 375. Scrub potatoes and slice 1/2" thick slices from end to end. Keep each potato together. I use individual ramekins to bake them in, but you can use a caserole dish that will hold the potatoes so they don’t fall apart. Brush some of the oil in the bottom of the ramekins and put one potato in each. Spread the slices a little so they are kind of loose. Brush the rest of the oil on the potatoes. Sprinkle rosemary and salt on top and top with butter. Bake 1 hour or until fork tender. The whole thing should come right out together and can be served on plates. Drizzle remaining oil and butter over top.
Time 30m Yield 4 servings Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F. Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.
Time 25m Yield 6 servings Number Of Ingredients 6 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.
Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden.
Time 1h Yield 16 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper. Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.
Time 55m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 40-50 minutes or until tender, stirring occasionally.
Time 50m Yield Serves 4 Number Of Ingredients 0 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.
Time 55m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine all ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring occasionally.
Yield 4 servings Number Of Ingredients 7 Steps:
Preheat oven to 180°C (350°F). Peel and quarter the potatoes. Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered. Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered. Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, making sure the oil is hot. Add the potatoes. Cook for 1 hour, flipping every 15 minutes to ensure they are evenly browned. Enjoy!
Time 15m Number Of Ingredients 5 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.
Time 1h30m Yield 4 large servings Number Of Ingredients 13 Steps:
Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don’t worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes. When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined. Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.
Yield 4 servings Number Of Ingredients 6 Steps:
Preheat the oven to 400°F (200ºC). Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes. Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly. Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges. Let cool for 5 minutes. Garnish with chopped parsley before serving. Enjoy!
