Preheat oven to 350\u00b0F. Lightly grease a large baking dish.
Layer 1/2 the potato slices in prepared dish. Sprinkle with 1/2 the Parmesan and 1/2 the rosemary. Top with squash and remaining potato slices. Finish with remaining Parmesan and rosemary. Whisk together evaporated milk and garlic. Season then pour over potatoes and squash. Cover with foil and bake for 30 mins. Remove foil and bake for another 15-20 mins, until golden brown and potatoes are tender.
east, salt, and rosemary.
Heat milk, water, potato flakes, and oil
1. In a large bowl, toss the potatoes, olives,oil, garlic, rosemary, lemon zest,salt ant pepper together. Cover and let marinate 30 minutes to 12 hours, stirring occasionally.
2. Place an oven rack in the center position and pre-heat the oven to 400F.
3. Place the potato mixture on a baking sheet and distribute in a single layer. Bake about 30 minutes turning once or twice, until crisp. Serve hot.
In a blender, puree dressing, avocado, cilantro, dill, 1/2 tsp lemon zest and 2 tsp lemon juice. Season.
Preheat oven to 400\u00b0F. Line 2 baking sheets with foil or parchment paper. Coat with cooking spray. Arrange potatoes in a single layer on prepared pans. Coat lightly with cooking spray. Season and sprinkle with rosemary and cayenne, if desired. Bake for 12 mins then flip potato slices over and bake for another 8-12 mins. Let cool. Serve with dip.
and 1/2 Tablespoon chopped rosemary. Cover pan with lid and
Preheat oven to 200\u00b0F. Season beef with salt, wrap a sprig of rosemary around each medallion and secure with butcher's twine. Heat 2 tbsp oil in an ovenproof frying pan and sear beef, turning, for 5 mins. Season then transfer to oven and roast for 30 mins.
Meanwhile, heat 5 tbsp oil in a frying pan and saute potatoes, turning, for 15-20 mins, until golden. Drain then toss with rosemary needles and season with sea salt. Serve with beef.
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Reserve 2 tbsp rosemary and place the rest in
Heat oven to 375\u00b0. Brush 2 large cookie sheets with 1 teaspoon oil. Arrange potato slices in one flat layer. Brush potatoes with remaining oil and bake until golden brown. Check often since they brown at different rates, about 15 to 20 minutes. Transfer to paper towel and sprinkle with rosemary and salt while hot. Makes 4 servings. Prep time: 10 minutes. Cooking time: 20 minutes.
hen add tomato paste and rosemary and cook stirring for 2
Preheat oven to 325\u00b0F. Grease a shallow ovenproof dish. Arrange potatoes and celeriac in alternate layers in the prepared pan, finishing with a layer of potatoes. Heat cream and milk with garlic and rosemary until just simmering. Remove from heat, season then pour over potatoes and celery root. Mix cheese and breadcrumbs and sprinkle over top. Dot with butter, cover loosely with foil and bake for 1 1/2 hours. Remove foil for the final 30 mins.
ogether egg, 1/2 teaspoon rosemary, salt, and pepper. Set aside
Preheat oven to 450\u00b0.
Cut each potato lengthwise into 6 wedges.
Pat dry with paper towels; place in an 11 x 7 inch baking dish.
Drizzle with oil.
Sprinkle with rosemary and remaining ingredients; toss well.
Bake at 450\u00b0 for 30 minutes or until tender, stirring occasionally.
Yield:
6 servings of 5 wedges. Calories 119.
Dissolve the yeast in the milk for 15 minutes.
Mix the potato, oil, salt, rosemary and yeast mixture.
Stir in the reserved cooking liquid and then the flour to form a stiff dough.
Knead on a floured surface until smooth and elastic.
Cover and leave to rise in a warm place until doubled in size.
Place in a greased loaf tin and leave until the dough has risen above the rim of the tin.
Bake at 200\u00b0C/400\u00b0F for 10 minutes then reduce the heat to 190\u00b0C/375\u00b0F for 40 minutes.
Cool on a wire rack.
Arrange 1/3 of the potato slices in a spiral, starting
Preheat an air fryer to 380 degrees F (190 degrees C).
Place potatoes in a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine.
Place potatoes in an even layer in fryer basket once air fryer is hot; you may need to cook them in batches.
Air fry potatoes for 10 minutes, then flip wedges with tongs. Continue air frying until potato wedges reach the desired doneness, about 10 minutes more.
Bring chicken broth to a boil in a large pot.
Add potatoes and bacon pieces.
Cook about 10 minutes, or until potatoes are tender.
Stir in corn.
Mix cornstarch and water to a smooth paste.
Stir cornstarch mixture into the boiling soup, and continue stirring until mixture is slightly thickened.
Stir in half-and-half and rosemary.
Add pepper to taste.
Cube and boil potatoes until tender.
Drain water.
Mash potatoes and add onion and butter.
Add rosemary and gradually pour in milk until desired thickness.
Stir together well and place on low heat.
Add salt and pepper to taste.
heese and all of the rosemary. Season the top lightly with
edium bowl, whisk together eggs, rosemary and about 1/2 teaspoon
Cut potatoes in 1/4-inch pieces. Lay flat on cookie sheet. Sprinkle olive oil over potatoes.
Then lay rosemary and garlic salt and pepper.
Put into hot oven.
Turn as they get crispy. Bake at 375\u00b0 for 40 minutes.
Serves 4 to 6.