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    You are in: Home / Recipes / Crispy Rosemary Potatoes Recipe
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    Crispy Rosemary Potatoes

    Crispy Rosemary Potatoes. Photo by Sue Lau

    1/6 Photos of Crispy Rosemary Potatoes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    cookiedog's Note:

    You must use fresh potatoes for this. These potatoes develop a crisp crust when seared in olive oil. They can be served with dinner or breakfast. Recipe from Vegetarian Planet. Cooking and prep times are an estimate.

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    Units: US | Metric


    1. 1
      Bring a large kettle of salted water to a boil.
    2. 2
      While the water heats, cut the potatoes in half (do not peel them).
    3. 3
      Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
    4. 4
      When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
    5. 5
      Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
    6. 6
      Heat a large, heavy skillet over medium-high heat.
    7. 7
      Add the olive oil, then quickly add the potatoes.
    8. 8
      Salt and pepper the potatoes well.
    9. 9
      Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
    10. 10
      Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
    11. 11
      Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
    12. 12
      Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
    13. 13
      Serve the potatoes hot.

    Ratings & Reviews:

    • on June 03, 2014


      I made these a few weeks back - rather than doing them on the stove top I chopped them (a bit smaller than you would for the stove top) and baked them. 30 - 35 minutes in a hot oven and they were crunchy and delicious. I didn't have the time to keep watching them - thanks for the recipe.

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    • on June 20, 2011


      Roasted potatoes out of skillet! Great method.

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    • on December 28, 2010


      I made this with my recipe for Roast With Marsala Gravy. It was a great match with both of the dishes having garlic and Rosemary. The potatoes were crispy and great flavored. I loved the addition of the garlic and Rosemary. I will be making these often, as they are very versatile and will go with many entrees. Thank you for sharing your recipe with us Cookiedog! Linda

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    Read All Reviews (18)


    Nutritional Facts for Crispy Rosemary Potatoes

    Serving Size: 1 (243 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 296.5
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 595.5 mg
    Total Carbohydrate 40.1 g
    Dietary Fiber 5.0 g
    Sugars 1.7 g
    Protein 4.6 g

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