Rosemary Roasted Potatoes Or Hashbrown Casserole Recipe
Make Rosemary Roasted Potatoes Or Hashbrown Casserole Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For Rosemary Roasted Potatoes
For Hashbrown Casserole
Method
For Rosemary Roasted Potatoes
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Potatoes
Wash the baby potatoes thoroughly and cut them in half or quarters to ensure even roasting.
- 3
Mix Ingredients
In a large bowl, combine the halved baby potatoes, olive oil, fresh rosemary (chopped), garlic powder, salt, and black pepper. Toss until the potatoes are well coated.
- 4
Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, tossing halfway through.
- 5
Serve
Once roasted, remove from the oven and let cool for a few minutes. Serve warm as a side dish.
For Hashbrown Casserole
- 6
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 7
Prepare the Mixture
In a large mixing bowl, combine the frozen hashbrowns, cream of chicken soup, sour cream, shredded cheddar cheese, diced onion, salt, black pepper, and paprika. Mix well until all ingredients are evenly distributed.
- 8
Transfer to Baking Dish
Grease a 9x13 inch baking dish with butter. Pour the hashbrown mixture into the prepared dish and spread it evenly.
- 9
Bake the Casserole
Dot the top of the casserole with the remaining butter (cut into small pieces). Bake in the preheated oven for 45-50 minutes or until the top is golden and bubbly.
- 10
Serve
Allow the casserole to cool for a few minutes before serving. It can be served as a side dish or a main meal.