Crisp Rosemary Potatoes

Crisp Rosemary Potatoes
Crisp Rosemary Potatoes
Think of these as a cross between potato chips and roasted potatoes. They'd be a perfect side dish for a variety of main courses (especially those with sauces— they're made for dipping) or, better still, as a crisp alternative for boiled potatoes in a salade niçoise.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Potato Side Roast Quick & Easy Rosemary Shallot Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh rosemary
  • Carbohydrate 36 g(12%)
  • Fat 4 g(6%)
  • Fiber 4 g(16%)
  • Protein 4 g(9%)
  • Saturated Fat 1 g(3%)
  • Sodium 41 mg(2%)
  • Calories 190

Preparation Preheat oven to 450°F and generously oil 2 large baking sheets. Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste. Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.

Preparation Preheat oven to 450°F and generously oil 2 large baking sheets. Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste. Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.

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