Best 6 Desirée Potatoes Pan Cooked With Rosemary And Garlic Recipes

ROSEMARY GARLIC POTATOES

Steps:

• Preheat the oven to 400 degrees F. Line a half-sheet pan with parchment paper and set aside.
• In a large bowl, combine the potatoes, garlic, rosemary, salt, pepper, and olive oil. Toss until the potatoes are well coated.
• Transfer the potatoes to a sheet pan and spread out into one layer. Do not overcrowd. Roast for 45-50 minutes or until crisp and tender. Toss around a few times during cooking in order to ensure even browning. Allow to cool slightly and serve immediately.

DESIRéE POTATOES PAN-COOKED WITH ROSEMARY AND GARLIC

Steps:

• Add potatoes to a saucepan and cover with cold water. Add salt to taste and bring to a simmer. Cook for 5 minutes. Drain thoroughly and allow to cool completely.
• Warm the oil in a heavy frying pan over medium-low heat. Add the garlic and sauté gently until just beginning to color and soften, about 10 minutes. Use a slotted spoon to transfer potatoes to a plate. Set aside.
• Increase heat to high, add the potatoes and sauté, shaking the pan back and forth, until almost tender, about 12 minutes.
• Add the sautéed garlic, rosemary and salt to taste. Continue to sauté until the potatoes are crisp and golden, about 2 minute more.
• Transfer to a serving dish and serve at once. Have guests squeeze the garlic cloves from their papery sheaths onto their own servings.

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.

ROSEMARY AND GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.
• Toss ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Spread in 1 layer on hot pan and roast 20 minutes. Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting). Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.

ROAST POTATOES WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 350 degrees. Peel away any damaged bits from the potatoes, leaving a generous amount of skin. Cut the potatoes in half, or quarters if they are large.
• Pour the oil over the bottom of a baking dish large enough to hold the potatoes without crowding them in one layer. (You may need two dishes; a cast-iron pan will also do.) Add the potatoes, rosemary and garlic, season them with salt and pepper and stir them so they are coated with the oil. Bake for one to one-and-a-half hours, turning the potatoes from time to time.

ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC

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.