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While the pork sears, toss the potatoes and onions with 1 tablespoon olive oil, remaining garlic and rosemary on a baking sheet. Season with salt and pepper. Roast for 10 minutes, until crispy.
First things first: mix lemon slices, lemon juice, olive oil, fresh rosemary, and garlic cloves to create a flavor-packed mixture that you'll pour over the chicken and potatoes.
Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Toss to coat and spread potatoes, sliced side up, around the pan. Roast for 50-60 minutes, flipping potatoes half way through ...
Place the broth and potatoes in a 3-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1 1/4 cups of the broth, 2 or 3 cloves of roasted garlic* and chives, if desired.
For some flavor we added rosemary and garlic, but just like our other roasted potatoes, feel free to add any herbs or flavors your heart desires. Get the Roasted Fingerling Potatoes recipe . ERIK ...
For some flavor we added rosemary and garlic, but just like our other roasted potatoes, feel free to add any herbs or flavors your heart desires. Get the Roasted Fingerling Potatoes recipe . Erik ...
1. Preheat the oven to 400°. In a large saucepan, cover the potatoes with cold water. Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 12 minutes.
1 teaspoon olive oil. 4 salmon fillets (about 6 ounces each) ... Combine mustard, garlic, lemon juice, rosemary, honey, and salt in a small bowl. ... Toss potatoes and broccoli in olive oil and ...