Best 11 Cheesy Rosemary Potatoes Recipes

CHEESY ROSEMARY POTATOES

Steps:

• In a large skillet or saucepan, saute onion and garlic in oil until tender. Add potatoes, seasoned salt, pepper and lemon zest. Remove from the heat. Spoon half into a greased 1-1/2-qt. baking dish. Sprinkle with 1 cup cheese. Repeat layers. Combine bread crumbs, butter and rosemary; sprinkle over cheese. Cover and bake at 400° for 40 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.

CREAMY ROSEMARY POTATOES

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.

CRUNCHY ROASTED ROSEMARY POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately.

TWO-CHEESE AND ROSEMARY MASHED POTATO CASSEROLE

Steps:

• Heat oven to 350°F. Grease 1 1/2-quart casserole. Place potatoes in 4-quart Dutch oven; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
• In large bowl, mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add sour cream, margarine, rosemary and salt. Beat vigorously until potatoes are light and fluffy. Stir in Havarti cheese. Spoon into casserole. Sprinkle with Cheddar cheese.
• Bake uncovered 30 to 35 minutes or until hot. Sprinkle with parsley.

ROASTED POTATOES WITH ROSEMARY

Steps:

• Pre-heat the oven to gas mark 7, 425°F (220°C).
• Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through. Wash the potatoes but don't scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm). Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate. Remove the tin from the oven, place it over direct heat the oil needs to be very hot then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp. Season with salt and pepper before serving.

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.

CREAMY ROSEMARY POTATOES

Steps:

• Place potatoes in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 40 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, rosemary, garlic, salt and pepper., Pour over potatoes and stir to coat. Bake 8-12 minutes longer or until sauce is bubbly and potatoes are tender.

ROASTED PARMESAN ROSEMARY POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
• Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

PAN-ROASTED ROSEMARY POTATOES

Steps:

• In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and garlic; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes.
• Add rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done).
• Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.

CRISPY POTATOES WITH 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.

ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES

Steps:

• Place garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, or until very soft.
• Cool and peel the garlic, and reserve the oil.
• Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
• Drain, reserving 1 cup liquid.
• Discard the cooked rosmary.
• Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
• Mash to desired consistency, adding reserved cooking liquid as needed.
• Mix in 1/2 cup cheese.
• Season with minced fresh rosemary, salt and pepper all to taste.
• Garnish with fresh rosemary.