Best 11 Rosemary Cheese Crusted Potatoes Recipes

FANCY CRUSTED ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
• Mix Parmesan cheese, rosemary, and garlic together in a bowl.
• Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
• Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
• Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
• Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
• Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
• Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

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.

ROSEMARY CHEESE-CRUSTED POTATOES

Steps:

• Saute the onion and garlic in the olive oil in a large skillet over medium heat, stirring constantly, until tender. Stir in the potatoes, seasoned salt, pepper, and lemon rind.
• Grease a 1 1/2 quart casserole. Place half the potato mixture in the casserole dish. Sprinkle with 1 cup of the cheese. Repeat with the rest of the potatoes and cheese.
• Combine the breadcrumbs, butter and rosemary; stir well. Sprinkle the breadcrumb mix evenly over the potatoes.
• Cover and bake at 400 degrees for 40 minutes. Uncover and bake an additional 20 minutes or until your potatoes are tender (depends on how small you chopped them).

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.

ROSEMARY ROASTED POTATOES

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.

ROSEMARY CHEESE CRUSTED POTATOES

Steps:

• Heat oil in large skillet over medium heat. Add onions and cook 5 minutes, stirring occasionally until tender. Add garlic; cook 1 minute more. Stir in potatoes, salt, pepper and lemon rind; remove from heat.
• Layer half of potato mixture into greased 8x8-inch baking pan; sprinkle with 1 cup cheese. Smooth remaining potato mixture over cheese; top with remaining cheese. Combine bread crumbs, butter and rosemary in small bowl; sprinkle over cheese. Cover and bake in preheated 400 degrees F oven 40 minutes. Uncover and bake 20 minutes more or until heated through and lightly browned.

CRISP ROSEMARY POTATOES

Steps:

• Preheat oven to 450°F and generously oil 2 large baking sheets.
• Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.
• Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.

ROSEMARY AU GRATIN POTATOES

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.

PARMESAN, GARLIC & ROSEMARY ROASTED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 180°C (350°F).
• Peel and quarter the potatoes.
• Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered.
• Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered.
• Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, making sure the oil is hot. Add the potatoes.
• Cook for 1 hour, flipping every 15 minutes to ensure they are evenly browned.
• Enjoy!

ROSEMARY ROASTED POTATOES

Steps:

• Preheat oven to 450°F.
• Combine all ingredients in a large heavy duty zip lock plastic bag (can also use a large bowl with sealable lid).
• Shake well to coat potatoes.
• Arrange potatoes in a well-greased 13x9x2-inch baking dish.
• Bake, uncovered for 40 minutes or until potatoes are tender.

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.