Best 6 Crispy Rosemary Potatoes Recipes

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Crispy Rosemary Potatoes: A Delightful Culinary Experience

Indulge in the tantalizing flavors of crispy rosemary potatoes, a culinary delight that combines the earthy essence of rosemary with the golden-brown perfection of roasted potatoes. This delectable dish, often served as a side or appetizer, elevates any meal with its irresistible crunch and aromatic allure. Discover the secrets behind achieving the perfect crispy exterior and fluffy interior, and explore variations that cater to diverse dietary preferences, including vegan, gluten-free, and low-carb options. Get ready to embark on a culinary journey that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY OVEN-ROASTED ROSEMARY CHICKEN WITH SAUSAGE AND POTATOES



Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes image

I have had to adapt all my cooking to avoid anything that can induce heartburn. There are so many things I can't eat, I was about to despair of ever figuring out anything tasty I could cook. After much browsing, I came up with this fabulous recipe. All of my friends now make this recipe, so it's not just for heartburn sufferers! Of course, you can always add garlic or onion, but I guarantee you won't miss them! I usually use chicken thighs and the only sausage I can eat is bratwurst, but Italian would be yummy, of course.

Provided by Kathy Sheets

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

¼ cup olive oil
1 pound bratwurst links, cut into 1/2 inch slices
2 ½ pounds chicken pieces
1 pinch kosher salt to taste
2 pounds potatoes, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
2 ½ tablespoons fresh rosemary leaves, chopped
1 teaspoon red wine vinegar

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
  • Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
  • Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

Nutrition Facts : Calories 625.8 calories, Carbohydrate 28.8 g, Cholesterol 165.8 mg, Fat 29.9 g, Fiber 3.4 g, Protein 57.2 g, SaturatedFat 9 g, Sodium 839.1 mg, Sugar 1.2 g

CRISPY POTATOES WITH ROSEMARY



Crispy Potatoes with Rosemary image

These potatoes taste just like French fries -- but they're not deep-fried.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 4

2 1/2 pounds russet potatoes, peeled and cut into 3/4-inch pieces
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 tablespoon fresh rosemary

Steps:

  • Preheat oven to 450 degrees. Cover potatoes with 2 inches of water in a medium saucepan and bring to a boil; add a generous amount of salt. Boil until potatoes are just tender, about 5 minutes. Drain and immediately toss in a bowl with oil and rosemary. (Potatoes will break apart slightly.) Season with salt and pepper.
  • Transfer potatoes to a rimmed baking sheet. Roast, flipping once, until golden and crisp, about 35 minutes. Serve immediately.

CRISPY SHAKEN POTATOES WITH ROSEMARY



Crispy Shaken Potatoes With Rosemary image

The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.

Provided by Diana Yen

Categories     Potato     Side     Roast     Rosemary     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 4

8 large russet potatoes (about 4 pounds), peeled
1/3 cup canola oil
2 tablespoons fresh rosemary leaves
1 teaspoon kosher salt, plus more for seasoning

Steps:

  • Preheat the oven to 425°F.
  • Cut the potatoes into 1-inch chunks. Place in a large stockpot, cover in cold water and add a teaspoon of kosher salt. Set over high heat, cover, and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes or until fork tender but still firm in the center.
  • Drain the potatoes in a colander, then place them back in the empty stockpot. Cover with a lid and shake the pot vigorously for a few seconds, until the surface of the potato is fuzzy; this will help the formation of a crust. Season potatoes generously with salt.
  • Add the oil to a 13x18 inch sheet or roasting pan and place in the oven until oil is hot and almost smoking, about 5 minutes. Remove the roasting pan and carefully add the potatoes. Return pan to oven and roast for 30 minutes. Flip the potatoes, scatter with rosemary, and continue to cook until the potatoes are crispy and brown, 10 to 15 minutes more.
  • Return potatoes to the oven to rewarm at 350°F for 10 minutes before serving.

CRISPY PARMESAN-ROSEMARY ROASTED POTATOES



CRISPY PARMESAN-ROSEMARY ROASTED POTATOES image

Categories     Potato     Side     Bake

Number Of Ingredients 8

•2 pounds red potatoes (about 6-8 medium), peeled
•2 tablespoons cornmeal
•2 tablespoons grated Parmesan
•2 teaspoons salt, divided
•1/2 teaspoon pepper
•3/4 cup olive oil
•2 tablespoons fresh minced rosemary leaves
•8-10 garlic cloves, peeled

Steps:

  • Cut each potato into quarters. Place quarters in a medium pot with 1 teaspoon salt, cover with cold water and place over high heat. Bring to a boil, lower heat to medium-high, and boil for 10 minutes. Drain well with a colander. Meanwhile, preheat oven to 425 degrees F. In a small bowl combine cornmeal, Parmesan, 1 teaspoon salt, and pepper. Remove potatoes to a large bowl. Sprinkle with cornmeal mixture and toss gently to coat. In a large (12-inch) cast iron or heavy bottomed skillet, heat olive oil over high heat. Once oil is hot (but not smoking), add rosemary and garlic. Heat for 1 minute, stirring often, until fragrant. Add seasoned potatoes all at once, arranging so they are evenly distributed. Place skillet on the bottom shelf of the oven and roast for 15 minutes. Remove skillet and flip potatoes. Return to oven and roast for another 10-15 minutes, or until potatoes are crisp and browned. Remove from oven and let cool slightly before removing with a slotted spoon to a serving platter. Garnish with fresh rosemary and additional Parmesan, if desired.

CRISPY ROSEMARY ROAST CHICKEN AND POTATOES



CRISPY ROSEMARY ROAST CHICKEN AND POTATOES image

Categories     Chicken     Stuffing/Dressing

Yield 6 servings

Number Of Ingredients 8

2 large onions, cut into 1-inch wedges
1 (4 1/2-lb.) chicken, patted dry
4 Tbs unsalted butter, softened, divided
4 (4-inch) springs fresh rosemary
1 1/2 tsp kosher salt, divided
3/4 tsp pepper, divided
3 Tbs chopped fresh rosemary, divided
1 1/2 lb. assorted fingerling potatoes (red, white, yellow and/or purple), unpeeled, halved or quartered, if large

Steps:

  • 1. Heat oven to 425 degree. Place onions in large shallow roasting pan. Slip fingers under skin of chicken over breast meat to make a pocket. Spread 2 Tbs of the butter under skin in pocket; arrange rosemary sprigs over butter under skin in pocket. 2. Tuck wings behind back; place chicken, breast-side up, over onions. Spread remaining 2 Tbs over outside of chicken; sprinkle with 1tsp of the salt and 1/2 tsp of the pepper. Sprinkle with 2 Tbs of the chopped rosemary, pressing lightly to adhere. 3. Bake 20 minutes. Turn chick breast-side down. Arrange potatoes around chicken; sprinkle potatoes with remaining 1 Tbs chopped rosemary, 1/2 teaspoon salt and 1/4 tsp pepper. 4. Bake an additional 20 minutes. Turn chicken breast-side up; stir potatoes and onions. Bake an additional 20 minutes or until internal temperature of thickest part of thigh reaches 170-175 degrees. Let stand in warm place 10 minutes before carving. Serve with potatoes and onions.

CRISPY ROASTED ROSEMARY SWEET POTATOES RECIPE - (4.1/5)



CRISPY ROASTED ROSEMARY SWEET POTATOES Recipe - (4.1/5) image

Provided by jads8627

Number Of Ingredients 6

3 Tablespoons butter, melted
3 Tablespoons olive oil
1/4 teaspoon crushed dried rosemary, or 1/2 tsp. fresh
3 lbs. (3-4 medium) sweet potatoes, peeled and sliced thinly
1 shallot, peeled and sliced thinly
Kosher salt and freshly cracked black pepper, to taste

Steps:

  • Preheat oven to 400 degrees F. Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper. Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 450 degrees F. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.

Tips:

  • Choose the right potatoes: Baby potatoes or small, waxy potatoes are best for this recipe as they hold their shape well and crisp up nicely in the oven.
  • Cut the potatoes evenly: This will help them cook evenly and ensure that they are all crispy.
  • Toss the potatoes in oil and seasonings: Be sure to coat the potatoes evenly with oil so that they crisp up nicely. You can use any type of oil you like, but olive oil or avocado oil are good choices.
  • Roast the potatoes at a high temperature: This will help them get crispy. Aim for a temperature of 400°F (200°C) or higher.
  • Don't overcrowd the pan: Make sure that the potatoes have enough space to spread out in the pan so that they can cook evenly.
  • Flip the potatoes halfway through cooking: This will help them get evenly crispy all over.
  • Serve immediately: Crispy rosemary potatoes are best served hot out of the oven. Enjoy them as a side dish or a snack.

Conclusion:

Crispy rosemary potatoes are a delicious and easy-to-make side dish that is sure to please everyone at your table. With just a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and satisfying. So next time you're looking for a quick and easy side dish, give crispy rosemary potatoes a try. You won't be disappointed!

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