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  1. Baked Potatoes Recipe | Ina Garten | Food Network

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    Get Baked Potatoes Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

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    4 Idaho russet baking potatoes
    Unsalted butter
    Kosher salt and freshly ground black pepper
    Preheat the oven to 350 degrees.
    Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
    When the potatoes are done, cut them down the middle and squeeze both ends. Place a slice of butter in the middle of the potato, sprinkle with salt and pepper and serve hot.
    • (13)
    • Side-Dish
    • Ina Garten
    • 4
  2. Rosemary Roasted Potatoes Recipe | Ina Garten | Food Network

    www.foodnetwork.com › recipes › ina-garten
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    For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network. You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

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    1/8 cup good olive oil
    1/2 teaspoon freshly ground black pepper
    2 tablespoons minced fresh rosemary leaves
    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.
    • (164)
    • Jewish-Cooking
    • Side-Dish
    • 1 min
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  4. Rosemary Roasted Potatoes Recipe | Ina Garten | Food Network

    www.foodnetwork.com › recipes › ina-garten
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    Get Rosemary Roasted Potatoes Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

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    3 pounds baby Yukon Gold potatoes
    1/3 cup olive oil
    4 teaspoons kosher salt
    2 teaspoons freshly ground black pepper
    2 tablespoons finely chopped fresh rosemary (divided)
    Preheat oven to 425 degrees F.
    Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
    Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a ...
    Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
    ;
    • (58)
    • 8
    • Ina Garten
  5. Tuscan Roasted Potatoes & Lemon Recipe | Ina Garten | Food ...

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    2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced
    8 large garlic cloves, smashed and peeled
    2 large or 4 small branches fresh rosemary
    1/2 large lemon, cut in half through the stem and thinly sliced ...
    3 tablespoons good olive oil
    Kosher salt and freshly ground black pepper
    Fleur de sel
    Preheat the oven to 375 degrees F.
    Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
    Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and ...
    • (15)
    • Side-Dish
    • Ina Garten
    • 6
  6. Crusty Baked Potatoes with Whipped Feta Recipe | Ina Garten ...

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    Get Crusty Baked Potatoes with Whipped Feta Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

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    1 tablespoon chopped fresh rosemary
    2 teaspoons fresh thyme leaves
    Grated zest of 1 large lemon
    1 tablespoon coarse fleur de sel or sea salt
    4 large (8- to 10-ounce) Idaho baking potatoes
    Good olive oil
    Whipped Feta (see recipe)
    Chopped fresh chives
    6 ounces Greek feta, crumbled
    Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
    Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.
    Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the ...
    Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 ...
    • (9)
    • 53 sec
    • Side-Dish
    • Ina Garten
  7. I Tried Martha Stewart's Baked Yukon Gold Potato | Kitchn

    www.thekitchn.com › martha-stewart-baked-yukon

    Dec 05, 2020 · In fact, Martha’s Instagram potato even looked more like a Russet — the skin was burnished from pale yellow to a deep brown from the long bake. Nevertheless, I took to the kitchen to find out why Martha raved about this baked potato method — and the results changed everything I thought I knew about baked potatoes.

  8. Ina Garten Scalloped Potatoes Recipe / Scallops Gratin Ina ...

    daniernialam7.blogspot.com › 2021 › 04

    The leftovers are just as good, maybe even better, the next day. This fun take on scalloped potatoes is so delicious you'll want to tell all your friends about it. How to make a tasty cheesy version of traditional scalloped potato recipes. Cut… 2 pounds russet potatoes, peeled (4 large potatoes).

  9. 4 Ways to Bake Russet Potatoes - wikiHow

    www.wikihow.com › Bake-Russet-Potatoes
    • Scrub the potatoes. Turn the cold water on at the sink, and hold the potatoes under the running water. Use a vegetable brush to scrub at the skins to remove any dirt and debris.
    • Rub the potatoes with olive oil. Drizzle the clean potatoes with olive oil, using approximately 1 tablespoon (15 ml) for every potato that you're baking.
    • Season the potatoes with salt and pepper. Once the potatoes are coated with oil, sprinkle them with some coarse sea salt. Add some freshly ground black pepper as well, making sure to season the potatoes on all sides.
    • Prick the potatoes with a fork. Steam can build up inside the potatoes as they cook, so it’s important to make sure that it can be released to prevent the potatoes from exploding.
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