Best 9 Potatoes Roasted With Rosemary And Sea Salt Recipes

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If you're yearning for a delectable and uncomplicated dish that exudes elegance and rustic charm, look no further than the classic "Potatoes Roasted with Rosemary and Sea Salt." This culinary masterpiece combines simple yet flavorful ingredients to create a symphony of flavors that will tantalize your taste buds. With a crispy golden-brown exterior, a fluffy and tender interior, and an enticing aroma of rosemary and sea salt, this dish promises to elevate any meal from ordinary to extraordinary. Get ready to embark on a culinary journey that celebrates the humble potato, transforming it into a star of your dinner table.

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

ROASTED POTATOES WITH ROSEMARY AND SEA SALT



Roasted Potatoes With Rosemary and Sea Salt image

Make and share this Roasted Potatoes With Rosemary and Sea Salt recipe from Food.com.

Provided by Bev I Am

Categories     Potato

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

8 ounces red potatoes, each cut into 6 wedges
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt or 1/2 teaspoon other coarse salt
1/2 teaspoon ground black pepper
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400°F.
  • Toss potatoes with oil, salt and pepper in medium bowl to coat.
  • Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
  • Add garlic and rosemary to potatoes; toss.
  • Roast until potatoes are just tender, about 10 minutes.
  • Transfer to plate; serve.
  • Makes 2 servings.

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

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.

POTATOES ROASTED WITH ROSEMARY AND SEA SALT



Potatoes Roasted with Rosemary and Sea Salt image

Categories     Potato     Breakfast     Brunch     Roast     Christmas     Easter     Thanksgiving     Valentine's Day     Vegetarian     Rosemary     Winter     Vegan     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 6

8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or other coarse salt
1/2 teaspoon ground black pepper
3 large garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
  • Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

ROASTED GARLIC AND ROSEMARY SALT POTATOES



Roasted Garlic and Rosemary Salt Potatoes image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 (10-pound) bag salt potatoes, 18 potatoes
1 cup salt
Roasted Garlic, recipe below
1/4 cup butter, cubed
1 bunch rosemary, chopped
Salt and freshly ground black pepper
1 head garlic
Olive oil, to coat
2 teaspoons sea salt

Steps:

  • For the rosemary salt potatoes:
  • Clean potatoes and place whole in stock pot. Add cold water to cover, add salt, cover and bring to boil. Remove lid and boil 18 to 20 minutes, until tender.
  • Remove from heat and drain. Return cooked potatoes to stock pot. Squeeze roasted garlic into pot, add butter, minced rosemary, and cracked pepper to taste, stir to coat potatoes. Serve 3 potatoes per plate.
  • Place garlic in aluminum foil square. Drizzle with olive oil and salt liberally. Wrap with foil and grill for an hour. Remove from heat and remove foil.

ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC



Rosemary Potatoes with Roasted Heads of Garlic image

This wonderful dish is great for a cookout. I've even made it while camping, cooked over a charcoal grill. Squeeze the roasted cloves of garlic over your potatoes or on crusty buttered chunks of French bread. A taste sensation!

Provided by Dotty Snyder Grohman

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h

Yield 16

Number Of Ingredients 7

4 pounds new red potatoes, cut into 1-inch pieces
2 large heads garlic, top third sliced off and discarded
½ cup butter, cut into pieces
3 sprigs fresh rosemary, chopped
1 cup dry white wine
½ cup extra-virgin olive oil
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 13 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 49.7 mg, Sugar 1.4 g

SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY



Skillet-Roasted Potatoes With Garlic and Rosemary image

This is such a delicious way to cook potatoes, and so good with meatloaf - For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.

Provided by Chef mariajane

Categories     Potato

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 1/2 teaspoons minced garlic
2 teaspoons minced fresh rosemary
1 1/2 lbs Red Bliss potatoes, scrubbed and unpeeled (small or medium)
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Combine garlic and rosemary in small bowl.
  • If using small potatoes, halve each potato. If using medium potatoes, quarter each potato to create 3/4 - 1- inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
  • Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmmering. Put potatoes, cut side down on single layer; cook , without stirring, until golden brown (oil should sizzle but not smoke) 5-7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook withoug stirring, until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medum-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6-9 minutes.
  • When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine, Clean center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with a heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.
  • TIP: Another way to serve these potatoes is to use 1 teaspoons chili powder and 1 teaspoons sweet paprika in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt, and chili powder mixture and toss gently or stir gently to combine. Cook over medium-low heat until spices are fragrant, about 30 seconds.
  • Anotehr spice combination is 2 teaspoons lemon zest and 2 tablespoons minced fresh chives in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss gently to combine.

Nutrition Facts : Calories 246.1, Fat 9.4, SaturatedFat 1.3, Sodium 450.3, Carbohydrate 36.8, Fiber 4, Sugar 2.3, Protein 4.4

ROASTED PARMESAN ROSEMARY POTATOES



Roasted Parmesan Rosemary Potatoes image

Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!

Provided by I Love Troy

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 5

1 ½ pounds new potatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 29.9 g, Cholesterol 2.2 mg, Fat 11 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 48.6 mg, Sugar 1.4 g

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

"Fresh rosemary is the key to these savory and colorful potatoes. You can substitute carrots for the sweet potatoes with equally tasty and beautiful results." Shannon Koene - Blacksburg, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 9

1-1/2 pounds potatoes, peeled and cut into 1-inch cubes
1-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 large onion, cut into wedges
2 garlic cloves, minced
3 tablespoons olive oil
4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
1-1/2 teaspoons Creole seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 40-50 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 157 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SAUTé POTATOES WITH SEA SALT & ROSEMARY



Sauté potatoes with sea salt & rosemary image

There are few sides as simple and perfect as pan-fried spuds - the secret is boiling the potatoes in their skins before frying until golden

Provided by Sara Buenfeld

Categories     Side dish

Time 40m

Number Of Ingredients 5

6 even-sized medium potatoes (about 700g)
2 tbsp rapeseed oil
2 tbsp olive oil
2 tsp chopped rosemary
generous sprinkling flaky sea salt

Steps:

  • Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
  • When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • Select the right potatoes: Choose firm, waxy potatoes like Yukon Gold or Red Potatoes. These hold their shape well and won't disintegrate during roasting.
  • Cut the potatoes evenly: Cut the potatoes into uniform-sized pieces so they cook evenly. If they are different sizes, some pieces may burn while others remain undercooked.
  • Toss the potatoes in oil and seasonings: Before roasting, toss the potatoes in olive oil, salt, and pepper. This helps them crisp up and develop flavor.
  • Roast the potatoes at a high temperature: Roast the potatoes at 425°F (220°C) or higher. This helps them caramelize and get crispy.
  • Check the potatoes regularly: Keep an eye on the potatoes while they are roasting. Shake the pan or stir them occasionally to ensure they cook evenly.
  • Season the potatoes to taste: Once the potatoes are cooked, season them with additional salt, pepper, and herbs, if desired.

Conclusion:

Roasted potatoes with rosemary and sea salt are easy to make and packed with flavor. They are perfect for a weeknight dinner, a holiday feast, or any other occasion. With just a few simple ingredients and a little time, you can enjoy this delicious and versatile dish. When following these tips, you can ensure that your roasted potatoes turn out perfect every time. Don't be afraid to experiment with different seasonings and herbs to create your own unique flavor combinations. Roasted potatoes are a blank canvas for creativity, so have fun and enjoy the process!

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