Crispy Rosemary Potatoes

Crispy Rosemary Potatoes
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Crispy Rosemary Potatoes
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Ingredients
  • 2 pounds redskin potatoes
  • 1 tablespoon kosher salt (plus 1 teaspoon)
  • 2 tablespoons olive oil
  • 1/4 cup rosemary (fresh or dried)
Servings: servings
Instructions
  1. Preheat oven to 450 F. Wash potatoes well and cut into 1-inch chunks. Rinse starch off potatoes, then place in a pot.
  2. Cover potatoes with water and add 1 tablespoon salt and bring to a boil. Reduce heat to simmer and cook until potato edges are soft but not cooked all the way through, about 5 minutes.
  3. Transfer potatoes to a heat-safe container with lid, drizzle with olive oil, then sprinkle with rosemary and remaining teaspoon salt. Cover container and shake to roughen edges of potatoes. Spread potatoes in single layer on baking sheet.
  4. Bake 30 to 40 minutes, flipping potatoes every 15 minutes until brown and crispy. Serve immediately.
Recipe Notes

Per serving: 183 calories, 6 grams fat (1 gram saturated fat), 30 grams total carbs, 6 grams fiber, 3 grams protein.