Best 6 Rosemary Potatoes Microwave Recipes

**Rosemary Potatoes: A Culinary Journey from the Mediterranean to Your Microwave**

Embark on a savory adventure with our delectable rosemary potatoes, a culinary masterpiece that blends the rustic charm of Mediterranean cuisine with the convenience of modern cooking. This versatile dish, easily prepared in your microwave, offers a symphony of flavors that will tantalize your taste buds. From classic roasted rosemary potatoes to innovative twists like garlic-herb and lemon-pepper variations, our collection of recipes caters to every palate. Each bite promises a crispy golden exterior, a fluffy tender interior, and an aromatic infusion of rosemary's earthy goodness. Whether you're seeking a quick and easy side dish or a flavorful addition to your main course, our rosemary potato recipes are sure to become a staple in your culinary repertoire.

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

QUICK AND CRISPY ROASTED POTATOES

Quick and Crispy Roasted Potatoes image

Foodal has the best method to cook quick and crispy roasted potatoes. With our easy recipe, enjoy this favorite side dish any day.

Provided by Raquel Smith

Categories Side Dish

Time 35m

Number Of Ingredients 8

Ingredients

2 1/2 pounds red potatoes
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/8-1/4 teaspoon cayenne pepper
1 teaspoon dried Italian herbs
1/8 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon coarse sea salt

Steps:

Wash the potatoes and cut into 1-inch chunks with a sharp knife and cutting board. Place in a microwave-safe bowl. Microwave on high for 12-15 minutes, tossing every 5 minutes or so, until the chunks can be pierced easily with a fork, but not falling apart.
While the potatoes are in the microwave, preheat your broiler. Place an oven rack on the second position below the broiler - not the top position.
Whisk together all the remaining ingredients (from the olive oil to the sea salt) in a separate small bowl to make the sauce. Set aside.
In a large bowl, combine the tender potatoes and the sauce, and toss to coat.
Place the potatoes on a rimmed baking sheet lined with aluminum foil, parchment paper, or a Silpat pan liner. I think aluminum is best for browning. Broil until brown and crispy, tossing often. Keep your eye on them as they cook so they don't burn! Serve warm.

Nutrition Facts : ServingSize large scoopfuls, Calories 407 calories, Sugar 9 g, Sodium 500.7 mg, Fat 14.7 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 65.2 g, Fiber 6.9 g, Protein 7.4 g, Cholesterol 0 mg

CREAMY ROSEMARY POTATOES

Creamy Rosemary Potatoes image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h40m

Yield 9 servings

Number Of Ingredients 11

Ingredients

4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish
5 to 6 medium russet potatoes
1 teaspoon salt, or to taste
Freshly ground black pepper
4 cloves garlic, finely chopped
1 medium onion, finely diced
One 8-ounce package cream cheese, at room temperature
1 cup half-and-half
2 tablespoons minced fresh rosemary
3 green onions, light green and medium green parts, thinly sliced
1 cup grated Parmesan

Steps:

Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.

ROSEMARY ROASTED POTATOES

Rosemary Roasted Potatoes image

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

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

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.

MELTING POTATOES

Melting Potatoes image

Caramelized on the outside and creamy on the inside, these potatoes are utterly irresistible thanks to the infused flavors of garlic, herbs and chicken broth.

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter, cut into pieces
2 teaspoons chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
2 pounds Yukon gold potatoes, sliced 1 inch thick
Kosher salt and freshly ground black pepper
1 1/2 cups low-sodium chicken broth
4 cloves garlic, smashed

Steps:

Preheat the oven to 475 degrees F.
Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass baking dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes. Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more. Transfer the potatoes to a serving platter.

15-MINUTE ROSEMARY-GARLIC POTATOES

15-Minute Rosemary-Garlic Potatoes image

Ready in no-time, this is the perfect side dish for a busy night.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 15m

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
2 garlic cloves, sliced
2 sprigs fresh rosemary or 1/4 teaspoon dried
1 1/2 pounds red new potatoes, scrubbed and thinly sliced
Coarse salt and ground pepper

Steps:

Combine oil, garlic, and rosemary in a 2-quart microwave-safe baking dish with a lid. Cover, and microwave on high until garlic is fragrant, 1 minute. Stir in potatoes. Cover, and microwave on high until potatoes are tender, 13 to 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 151 g, Fat 4 g, Fiber 3 g, Protein 3 g

CRISPY ROSEMARY POTATOES

Crispy Rosemary Potatoes image

You must use fresh potatoes for this. These potatoes develop a crisp crust when seared in olive oil. They can be served with dinner or breakfast. Recipe from Vegetarian Planet. Cooking and prep times are an estimate.

Provided by cookiedog

Categories Breakfast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 lb potato (Yukon Gold, Yellow Finn, or new potatoes)
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
fresh ground black pepper

Steps:

Bring a large kettle of salted water to a boil.
While the water heats, cut the potatoes in half (do not peel them).
Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
Heat a large, heavy skillet over medium-high heat.
Add the olive oil, then quickly add the potatoes.
Salt and pepper the potatoes well.
Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
Serve the potatoes hot.

Nutrition Facts : Calories 296.6, Fat 13.7, SaturatedFat 1.9, Sodium 595.6, Carbohydrate 40.2, Fiber 5, Sugar 1.8, Protein 4.7

Tips:

Use small to medium potatoes: These cook more evenly and consistently, reducing the likelihood of having undercooked or overcooked potatoes.
Cut the potatoes evenly: This ensures that they cook at the same rate and prevents some pieces from becoming mushy while others are still firm.
Do not overcrowd the microwave: Potatoes need space to cook properly and evenly. Overcrowding can result in uneven cooking and soggy potatoes.
Toss the potatoes well with oil and seasonings: This helps to ensure that the potatoes are evenly coated and flavorful.
Use a microwave-safe dish: Make sure to use a dish that is large enough to accommodate the potatoes and allow for even cooking.
Cover the potatoes loosely with plastic wrap or a microwave-safe lid: This helps to create a humid environment that promotes even cooking and prevents the potatoes from drying out.
Stir the potatoes halfway through cooking: This helps to ensure that the potatoes cook evenly and prevents them from sticking together.
Let the potatoes stand for a few minutes before serving: This allows the potatoes to rest and redistribute their moisture, resulting in a more tender and flavorful bite.

Conclusion:

Rosemary potatoes made in the microwave are a quick, easy, and delicious side dish that can complement various main courses. By following the tips and steps, you can achieve perfectly tender and flavorful potatoes with a crispy exterior. Experiment with different herbs and seasonings to create unique and tasty variations of this classic dish. Whether you're looking for a hassle-free weeknight meal or a side dish for a special occasion, these rosemary potatoes are sure to impress with their simplicity and deliciousness.