Tagliata With Rosemary And Garlic Potatoes Food

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OVEN ROASTED POTATOES WITH GARLIC AND ROSEMARY



Oven Roasted Potatoes With Garlic and Rosemary image

The original version came from Cuisine at Home. This is a truly easy side dish that is great for company. It goes wonderfully with roasted meat or chicken. Prep time includes 20 minutes resting time prior to roasting.

Provided by IngridH

Categories     Potato

Time 1h5m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 5

2 lbs red potatoes, unpeeled and cut in large chunks
1/4 cup olive oil
5 garlic cloves, smashed
1 tablespoon fresh rosemary, chopped
salt and pepper, to taste

Steps:

  • In a saucepan large enough to hold all of the potato chunks, bring water to a boil.
  • Add potatoes, and boil for 2 minutes. You are not trying to cook the potatoes through at this point.
  • In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland.
  • Drain the potatoes well, and add to the oil and garlic mixture.
  • Mix gently, but thoroughly.
  • Cover bowl, and let sit for at least 20 minutes, and up to 2 hours.
  • Preheat oven to 450.
  • Place potato mixture in a roasting pan.
  • Bake for 20 minutes.
  • Toss potatoes with a spatula.
  • Return to the oven for 10 more minutes until cooked through and golden brown.
  • Check seasonings, and add more salt or pepper as needed.
  • Serve immediately.

Nutrition Facts : Calories 284.4, Fat 13.9, SaturatedFat 2, Sodium 41.9, Carbohydrate 37.4, Fiber 4, Sugar 3, Protein 4.5

BEEF TAGLIATA - ITALIAN STEAK



Beef Tagliata - Italian Steak image

Medium rare beef tagliata recipe or Italian sliced steak served with pan fried tomatoes.

Provided by Adina

Categories     Meat Recipes

Time 1h6m

Number Of Ingredients 4

2 rump steaks (ca 2 cm/ 0.8 inch thick, about 250 g/ 8.8 oz each (See note))
2 tablespoons oil (sunflower or groundnut oil)
16 - 20 cherry tomatoes (optional)
flaky sea salt and freshly ground black pepper

Steps:

  • Take the rump steaks out of the refrigerator one hour before cooking. Pat them dry using kitchen paper. Rub with salt and pepper on both sides.
  • Heat the cast-iron skillet very well, about 4-5 minutes. Add the oil, turn the pan carefully to coat the bottom with the oil, then add the steaks. If using, add the cherry tomatoes as well. Turn the tomatoes often while they are in the pan.
  • Cook the steaks for about 2 minutes on the first side. Turn using tongs and continue cooking for another 2 minutes on the other side. The steaks will be medium-rare. If you want the steaks to be medium well or well done, add 1-2 minutes to the cooking time. See notes.
  • The best way to check if the steaks are done to your liking is to check the internal temperature using a meat thermometer. The cooking times always depend on the thickness of the steak, the pan you use, and the temperature of the pan, so only a thermometer and experience can guarantee the perfect results.
  • Remove the steaks from the pan, cover loosely with aluminum foil and let rest for 5-10 minutes.
  • During this time continue cooking the cherry tomatoes in the skillet for 2 or 3 more minutes or until slightly blistered and done to your liking, they should be soft but not turn mushy.
  • Slice the tagliata and serve as suggested above.

Nutrition Facts : ServingSize 1 /2 steak, Calories 210 kcal, Carbohydrate 3 g, Protein 17 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 290 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g

ROSEMARY GARLIC POTATOES



Rosemary Garlic Potatoes image

Rosemary garlic potatoes make for one delicious side. They are creamy on the inside and crispy on the outside.

Provided by Katya

Categories     Side

Time 1h

Yield 4

Number Of Ingredients 6

2 lbs. russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 Tbsp. fresh minced garlic, about 3-4 cloves
1 Tbsp. fresh minced rosemary
1 1/4 tsp. kosher salt
1/2 tsp. fresh black pepper
3 Tbsp. olive oil

Steps:

  • Preheat the oven to 400 degrees F. Line a half-sheet pan with parchment paper and set aside.
  • In a large bowl, combine the potatoes, garlic, rosemary, salt, pepper, and olive oil. Toss until the potatoes are well coated.
  • Transfer the potatoes to a sheet pan and spread out into one layer. Do not overcrowd. Roast for 45-50 minutes or until crisp and tender. Toss around a few times during cooking in order to ensure even browning. Allow to cool slightly and serve immediately.

Nutrition Facts : Calories 277 calories, Sugar 1.4 g, Sodium 399.9 mg, Fat 10.8 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 42.7 g, Fiber 3.5 g, Protein 5.1 g, Cholesterol 0 mg

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.

TAGLIATA WITH ROSEMARY AND GARLIC POTATOES



Tagliata with Rosemary and Garlic Potatoes image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 30

2 cloves garlic
1 tablespoon peppercorns
1 steak, cut along the whole length of the rump, about 1 1/2 pounds and 1 1/4 inches thick
1 small onion, quartered
1/3 cup plus 1 tablespoon olive oil
1 tablespoon good red wine vinegar
1 tablespoon Worcestershire sauce
Coarse salt (recommended: Maldon)
Approximately 8 cups arugula
2 lemons, quartered
Rosemary and Garlic Potatoes, recipe follows
2 cloves garlic
1 tablespoon peppercorns
1 steak, cut along the whole length of the rump, about 1 1/2 pounds and 1 1/4 inches thick
1 small onion, quartered
1/3 cup plus 1 tablespoon olive oil
1 tablespoon good red wine vinegar
1 tablespoon Worcestershire sauce
Coarse salt (recommended: Maldon)
Approximately 8 cups arugula
2 lemons, quartered
Rosemary and Garlic Potatoes, recipe follows
3 pounds potatoes
1/2 cup garlic-infused oil
Few sprigs fresh rosemary, torn
Coarse salt (recommended: Maldon)
3 pounds potatoes
1/2 cup garlic-infused oil
Few sprigs fresh rosemary, torn
Coarse salt (recommended: Maldon)

Steps:

  • Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short.
  • Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that.
  • Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side.
  • Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short.
  • Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that.
  • Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side.
  • Preheat the oven to 400 degrees F.
  • Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.
  • Preheat the oven to 400 degrees F.
  • Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.

GARLIC ROAST POTATOES



Garlic roast potatoes image

Crispy roasties are essential to any Sunday dinner. Everyone's favourite side can only be improved by roasting in goose fat, with garlic and herbs

Provided by Mark Sargeant

Categories     Side dish

Time 1h50m

Number Of Ingredients 4

2kg Maris Piper potatoes
4 tbsp goose fat
4 rosemary sprigs, leaves picked and roughly chopped
4 garlic cloves , peeled and left whole

Steps:

  • Peel the potatoes, leaving the smaller ones whole and cutting the larger ones so that they are all roughly the same size. Put them in a large pan of cold salted water, bring to the boil and simmer gently for about 15 mins until cooked through. Tip gently into a colander and leave to drain and cool - there's no need to shake. When they stop steaming, put them on a tray in a single layer and place in the fridge, uncovered, until ready to roast. Can be done up to two days ahead.
  • Once you have put the loin in to start roasting, spoon the goose fat into a flameproof roasting tin and heat on the hob for a few mins. Turn the heat off and, one at a time, turn each potato in the fat so they are completely coated. Make sure they are in a single layer and not touching. Once the oven has been turned down to 180C/160C fan/gas 4, put the potatoes in the oven with the pork and cook for 40 mins undisturbed.
  • Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. The pork should have come out of the oven by now, so turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a final 20 mins. Add the rosemary and garlic 5 mins before the end. Once cooked, the potatoes should be deep golden and crunchy on the outside and fluffy in the middle. Sprinkle with sea salt and serve.

Nutrition Facts : Calories 347 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

ROASTED ROSEMARY POTATOES WITH GARLIC



Roasted Rosemary Potatoes with Garlic image

This Italian favorite pairs up especially well with the recipes I posted for Mediterranean Roasted Green Beans with Slivered Amonds recipe #21300 and/or Roasted Asparagus recipe #21148. From The Mediterranean Vegan Kitchen.

Provided by Bev I Am

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs red potatoes, left whole if small,halved or quartered if large
8 cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 tablespoon dried rosemary
salt, preferably the coarse variety
fresh ground pepper

Steps:

  • Preheat oven to 400.
  • Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
  • Drizzle with the oil and toss well to evenly coat.
  • Sprinkle with the rosemary, salt and freshly ground pepper.
  • Toss again.
  • Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
  • Serve hot.
  • Serves 6.

Nutrition Facts : Calories 153.5, Fat 4.8, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 25.7, Fiber 2.9, Sugar 2, Protein 3.1

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From pinterest.co.uk


BEEF TAGLIATA RECIPE | UNION STREET CAFE - GORDON RAMSAY ...
Serve the tagliata with a bowl of oven-roasted potatoes with olive oil, garlic, sea salt and plenty of fresh rosemary. ... BBQ (12) Beef (23) Breakfast (16) Chicken (9) Chocolate (16) Christmas (50) Comfort Food (33) Dessert (55) Drinks (69) Duck (1) Easter (23) Egg (8) Fish (25) Fit Food (8) Game (1) Kids (15) Lamb (5) Mother's Day (22) Pancake Day (8) Pasta (11) Pie (3) Pork …
From gordonramsayrestaurants.com


OVEN-ROASTED POTATOES WITH GARLIC AND ROSEMARY | RECIPES ...
30 min. ute. s - 40 min. ute. s. to cook. Oven-roasted Potatoes with Garlic and Rosemary: In the dish on the right. In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too – they don't need any attention; you just leave them in the oven till you're ready to serve.
From deliaonline.com


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