Best 6 Crispy Rosemary Potatoes Recipes

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.

CRISPY OVEN-ROASTED ROSEMARY CHICKEN WITH SAUSAGE AND POTATOES

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.

CRISPY SHAKEN POTATOES WITH ROSEMARY

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

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 ROASTED ROSEMARY SWEET POTATOES RECIPE - (4.1/5)

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.

CRISPY ROSEMARY ROAST CHICKEN AND POTATOES

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.