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Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

Parcooking in vinegar water helps set the starches so the potatoes get crisp, rather than floury, when roasted.

Ingredients

  • 1 cup distilled white vinegar
  • 1/4 cup kosher salt plus more
  • 3 pounds waxy potatoes (such as Yukon Gold; about 5), peeled, cut into 3/4-inch wedges
  • Freshly ground black pepper

Recipe Preparation

  • Preheat oven to 400°. Bring vinegar, 1/4 cup salt, and 4 quarts water to a boil in a large pot. Add potatoes and cook until crisp-tender, about 5 minutes; drain.

  • Transfer potatoes to a large rimmed baking sheet and toss with garlic, rosemary, wine, and oil; season with salt and pepper. Roast potatoes, tossing occasionally, until completely tender and just beginning to brown, 35–45 minutes.

Recipe by Brunello Cucinelli Canteen in Solomeo Italy,

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 180 Fat (g) 3.5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 31 Dietary Fiber (g) 2 Total Sugars (g) 0 Protein (g) 4 Sodium (mg) 1450Reviews Section

Crock Pot Potatoes with Rosemary

These Crock Pot Potatoes with Rosemary will make your taste buds sing! Potatoes that are crispy on the outside and creamy on the inside and they practically make themselves – the perfect side dish.

Roasted Potatoes with Cheesy Parmesan and Fresh Rosemary in the Crock Pot? Oh Yeah! These potatoes have it all – a crispy exterior, creamy center and fresh herbs and cheese.

Sometimes the oven is full when you are preparing dinner and just don’t have the room for another dish. Or you need to bring something to your next gathering but just don’t have the time to make a fuss.

These Crock Pot Potatoes will make your life so much easier, save you time and make you the star of any dinner.


Roasted Potatoes with Rosemary

Maggie Beer's Roast Potatoes with Rosemary is a simple recipe to cook those perfect roasted potatoes, perfect for a Sunday roast with the family.

Step 1 : Preheat the oven to 210C.

Step 2 : Scrub the potatoes well then place into a large saucepan. Cover with cold water and a pinch of salt and place over a high heat. Place lid on the pot and bring to a low boil, then lower the heat to medium and cook for 15 minutes or until just tender.

Step 3 : Drain the potatoes, then cut in half or into quarters, depending on the size.

Step 4 : In the meantime, pour the fat and Extra Virgin Olive Oil into a shallow baking dish and place the dish in the oven to heat. Remove the baking dish from the oven, add potatoes to the dish and sprinkle with sea salt.

Step 5 : Toss well to ensure the potatoes are well covered with fat and place the tray back into oven.

Step 6 : Roast for 10 minutes, then add the rosemary.

Step 7 : Turn the potatoes and roast for a further 15 minutes, or until golden and crispy. Remove from the oven and serve.


Reviews

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The Right Amount of Moisture and Oil for Roasting

Two things to keep in check when you’re roasting potatoes, or practically any other veggie.

1) Water – You don’t want the chunks of veggies to be wet when they head into the oven. If you’ve rinsed them off, be sure to pat them dry and eliminate as much extra water as possible. If there’s too much extra moisture on them, they’ll steam instead of roasting.

This is also the reason that this particular recipe isn’t great to prep way in advance. If you cut the potatoes and toss them with the oil and spices, and then allow them to sit around for a while, you’ll notice that they begin to release water … and they won’t roast as well.

2) Oil – Good news if you’re watching your fat intake! Great roasted veggies don’t require a whole lotta oil. In fact, it’s better if you use just a little. You want enough to evenly cover all the exterior surfaces of your red potatoes (or other veggies), but not so much that they’re swimming in oil.

After making this recipe a few times, you’ll probably get to a point that (like me) you simply eyeball all the ingredients instead of precisely measuring. If so, then just make sure you’ve got a complete, even coating of oil over all the potato chunks, which also helps to distribute the seasonings more evenly, too. Just a thin coat – no more than that.


Oven Roasted Rosemary Potatoes for 50

Yield: 50 (4 to 5 oz.) servings

  • 11 pounds Yukon Gold potatoes (or other yellow potatoes) cut in 1-inch chunks or wedges
  • 10 large onions , chop in large pieces, (you can use white, yellow or sweet)
  • 1/2 cup canola oil to coat vegetables - Divided between 2 pans
  • 4 tablespoons dried rosemary rough chopped - Divided between 2 pans
  • 4 tablespoons Kosher salt - Divided between 2 pans
  • 4 tablespoons garlic powder - Divided between 2 pans
  • 1 teaspoon black pepper - Divided between 2 pans

Chop unpeeled potatoes and onions into large (1 inch sized) pieces.

Divide chopped potatoes and onions between 2 large aluminum roasting pans. Pour 1/4 cup oil over each pan of vegetables. Toss the vegetables to coat them with the oil.

Sprinkle each pan of potatoes with 2 tablespoons kosher salt, 2 tablespoons rosemary, 2 tablespoons garlic powder and 1/2 teaspoon pepper. Toss again to distribute seasonings. Roast at 350 degrees for an hour. Stir the vegetables two or three times during the hour. The vegetables are done when an inserted fork meets with no resistance.

Can be made up to 2 days in advance, covered, and refrigerated. When ready to serve: reheat, UNCOVERED, in a roaster oven on high until hot (about 15 - 30 minutes), stirring several times - - - then REDUCE HEAT to low to hold for up to 2 hours.


Roasted Garlic, Rosemary & Thyme Potatoes

The inspiration for these potatoes came from my love of roasted garlic. While I love putting fresh garlic on potatoes, it tends to burn when you roast it in the oven, so I usually resort to using garlic powder instead. However, by roasting the garlic separately, then mashing it and stirring the roasted garlic paste into the potatoes, you get that roasty, toasty garlic flavor all over the potatoes, without having to worry about burning! It’s pretty fabulous. This will definitely be my new go-to recipe for roasted potatoes.

2 pounds Yukon Gold potatoes
2 tablespoons + 2 teaspoons olive oil
4 whole garlic cloves, peeled
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper

Preheat your oven to 400 degrees F.

Cut a small square of foil, and place the garlic cloves in the center. Drizzle them with 2 teaspoons of olive oil, and a pinch of salt and pepper.

Fold the foil up to form a packet.

Wash and scrub the potatoes, then chop them into large chunks (about 1″ pieces).

Place the chopped potatoes onto a baking sheet, then season them with 1 teaspoon of salt, 1/2 teaspoon of pepper, the rosemary, thyme and remaining olive oil. Toss the potatoes together to coat them evenly.

Place the garlic and potatoes into the oven to roast. Roast the cloves to 20-25 minutes until they’re soft and golden. Roast the potatoes for 35-45 minutes, or until they’re golden brown and fork tender.

Mash the garlic cloves into a paste, using a fork. Place the hot cooked potatoes into a bowl and toss them with the garlic paste, coating evenly. Serve hot.


Best ever rosemary roast potatoes

Gorgeously golden potatoes from the gods, salty crunchy spuds - there are so many varieties of beautiful potatoes that are great to roast, look for the starchy varieties rather than the waxy ones. We love the good old fashioned brushed (Sebago) potatoes.

Preparation

Cooking

Skill level

Ingredients

  • 1 kg Sebago potatoes, peeled
  • 2 tbsp olive oil
  • 2 tbsp rosemary leaves
  • sea salt flakes

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 200˚C (400˚F).

Cut the potatoes into quarters, approximately 5 cm pieces. Place into the large pot of cold water and bring to the boil. Once boiling reduce to a simmer and cook for 15 minutes or until the potatoes are just tender.

Drain well until potatoes are dry and return the potatoes to the pot, give them a good shake in the pan to roughen up the edges. This helps to get a beautiful crispy outside.

Place the oil into a heavy baking dish and heat in to oven for 5 minutes. Add the potatoes and carefully move around the pan to coat in the oil. Sprinkle over the rosemary leaves.

Place into the oven and bake for 30 minutes. Turn the potatoes over and continue to roast for a further 30 minutes until golden brown and beautifully crisp.

Remove from oven and while hot sprinkle with salt. Serve immediately.

Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.


Oven Roasted Rosemary Potatoes for 50

Yield: 50 (4 to 5 oz.) servings

  • 11 pounds Yukon Gold potatoes (or other yellow potatoes) cut in 1-inch chunks or wedges
  • 10 large onions , chop in large pieces, (you can use white, yellow or sweet)
  • 1/2 cup canola oil to coat vegetables - Divided between 2 pans
  • 4 tablespoons dried rosemary rough chopped - Divided between 2 pans
  • 4 tablespoons Kosher salt - Divided between 2 pans
  • 4 tablespoons garlic powder - Divided between 2 pans
  • 1 teaspoon black pepper - Divided between 2 pans

Chop unpeeled potatoes and onions into large (1 inch sized) pieces.

Divide chopped potatoes and onions between 2 large aluminum roasting pans. Pour 1/4 cup oil over each pan of vegetables. Toss the vegetables to coat them with the oil.

Sprinkle each pan of potatoes with 2 tablespoons kosher salt, 2 tablespoons rosemary, 2 tablespoons garlic powder and 1/2 teaspoon pepper. Toss again to distribute seasonings. Roast at 350 degrees for an hour. Stir the vegetables two or three times during the hour. The vegetables are done when an inserted fork meets with no resistance.

Can be made up to 2 days in advance, covered, and refrigerated. When ready to serve: reheat, UNCOVERED, in a roaster oven on high until hot (about 15 - 30 minutes), stirring several times - - - then REDUCE HEAT to low to hold for up to 2 hours.


Recipe Summary

  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • Salt
  • Ten 1-inch rosemary sprigs
  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper
  • Two 1-pound boneless rib-eye steaks

Preheat the oven to 400°. In a large saucepan, cover the potatoes with cold water. Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 12 minutes. Drain.

Return the potatoes to the saucepan and shake over moderately high heat until the potatoes are dry, 10 seconds. Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and black pepper and toss to coat. Roast for 45 minutes, stirring a few times, until the potatoes are sizzling and starting to brown. Tilt the baking sheet and pour off any excess oil. Roast the potatoes for 15 minutes longer, until browned and crisp.

Meanwhile, light a grill or preheat a grill pan. Season the steaks with salt and black pepper and grill over high heat, turning once, until well-browned and medium-rare, 8 minutes. Transfer the steaks to a cutting board and let rest for 5 minutes. Carve the steaks into thick slices and serve with the potatoes.