**Braised Fingerling Potatoes with Rosemary: A Flavorful Fusion of Rustic Charm and Culinary Finesse**
Embark on a culinary journey with our braised fingerling potatoes with rosemary, a dish that harmoniously blends rustic charm with sophisticated flavors. These tender and delectable potatoes, kissed with the aromatic embrace of rosemary, offer a symphony of textures and tastes that will tantalize your taste buds. Indulge in the classic version, featuring a delightful dance of garlic, butter, and white wine, or explore variations that introduce exciting new dimensions. Discover the magic of braised fingerling potatoes with lemon and thyme, where citrusy brightness meets herbaceous notes, or embrace the smoky allure of braised fingerling potatoes with bacon and paprika. Each recipe promises a unique culinary adventure, ensuring that your taste buds will never tire.
SIMPLE BRAISED POTATOES
One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and mashing. Onion, garlic and your choice of thyme or rosemary give them a little oomph. As with all potato dishes, don't forget to season well with salt.
Provided by Mark Bittman
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Scrub the potatoes, then cut potatoes into 1-inch chunks.
- Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
- Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
- Season to taste with salt and pepper, then serve garnished with thyme or rosemary.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 893 milligrams, Sugar 3 grams, TransFat 0 grams
ROSEMARY ROASTED POTATOES
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
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.
SKILLET ROASTED POTATOES WITH ROSEMARY
Provided by Jacques Pepin
Categories quick, weekday, side dish
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.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED POTATOES
Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Heat the oil and butter over medium-low heat in a large ovenproof skillet. Add onion, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary; season with salt and pepper. Raise heat to medium-high, and cook until potatoes begin to brown, about 10 minutes. Remove from heat, and add remaining rosemary and the stock.
- Cover skillet, and transfer to the oven; cook until potatoes are fork-tender, about 10 minutes (timing will vary with size of potatoes). Uncover, and cook until liquid is reduced, about 20 minutes. Sprinkle with chopped rosemary. Serve warm.
ROASTED FINGERLING POTATOES WITH ROSEMARY AND THYME
Steps:
- Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Serve warm or at room temperature.
ROASTED ROSEMARY FINGERLINGS
Fresh rosemary, sea salt, and tiny fingerling potatoes. A simple yet flavorful dish that goes with just about anything!
Provided by JelsMom
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F
- In large bowl, toss potatoes with oil, garlic, rosemary, and salt.
- Arrange potatoes in single layer, not touching, in nonstick roasting pan.
- Roast 25 minutes until tender. Flip potatoes & rotate pan every 10 minutes so browning is even.
Nutrition Facts : Calories 121.3, Fat 1.7, SaturatedFat 0.3, Sodium 291.2, Carbohydrate 24.6, Fiber 3.7, Sugar 1.8, Protein 2.7
BRAISED FINGERLING POTATOES WITH ROSEMARY
A friend gave me this recipe, and I modified it slightly to fit my own tastes. A wonderful, easy-to-prepare side!
Provided by hoodphoto
Categories Potato
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Slice potatoes long ways in half.
- 2. In large skillet, melt butter.
- 3. Arrange potatoes in single layer with rosemary and shallot.
- 4. Cover and bring to boil. Lower heat and simmer 20-25 minute.
- 5. Remove shallots and rosemary, discard.
- 6. Take out potatoes.
- 7. Boil remaining liquid 5 min uncovered.
- 8. Pour over potatoes and serve.
Nutrition Facts : Calories 373.5, Fat 6, SaturatedFat 3, Cholesterol 10.1, Sodium 1033.3, Carbohydrate 67.5, Fiber 9.7, Sugar 5.5, Protein 13.4
Tips:
- Choose the right potatoes: Fingerling potatoes are the best choice for this recipe because they hold their shape well and have a creamy texture. If you can't find fingerling potatoes, you can use small red potatoes or Yukon Gold potatoes.
- Don't overcrowd the pan: When browning the potatoes, make sure to leave enough space between them so that they can brown evenly. If you overcrowd the pan, the potatoes will steam instead of brown.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the potatoes. Choose a flavorful extra virgin olive oil that you enjoy the taste of.
- Season the potatoes well: Don't be afraid to season the potatoes generously with salt and pepper. This will help to bring out their flavor.
- Braise the potatoes until they are tender: The potatoes should be tender but still hold their shape. If you overcook them, they will become mushy.
- Garnish the potatoes with fresh herbs: Fresh herbs, such as rosemary or thyme, will add a pop of color and flavor to the potatoes.
Conclusion:
Braised fingerling potatoes with rosemary is a simple but delicious side dish that can be served with a variety of main courses. The potatoes are tender and flavorful, and the rosemary adds a nice touch of herb flavor. This recipe is a great way to use up leftover potatoes, and it's also a good option for a weeknight meal.
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