Rosemary And Herb Fried Potatoes In Olive Oil Recipe

Elevate your potato game with this fragrant and flavorful twist on Potatoes Anna! Imagine perfectly crisp, golden-brown potatoes infused with the intoxicating aromas of fresh rosemary and garden herbs. This original recipe, perfected over years, is easy to make and delivers restaurant-quality results. If you have an herb garden, this is the perfect recipe to showcase its bounty!

Prep Time 15 mins
Cook Time 30 mins
Calories 508.2 kcal
Protein 14g
Rating 4.0 (1 Reviews)
Rosemary And Herb Fried Potatoes In Olive Oil 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosemary And Herb Fried Potatoes In Olive Oil

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How to Make Rosemary And Herb Fried Potatoes In Olive Oil

  1. Wash and thinly slice 2 pounds of Yukon Gold potatoes (about 1/8 inch thick).
  2. In a large bowl, toss the potatoes with 1/4 cup extra virgin olive oil, 2 tablespoons chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Preheat oven to 375°F (190°C).
  4. In an oven-safe skillet (cast iron is ideal) arrange the potato slices in overlapping concentric circles, creating a layered 'rose' effect.
  5. Pour any remaining olive oil mixture over the potatoes.
  6. Bake for 30-35 minutes, or until the potatoes are tender and golden brown, flipping halfway through for even cooking.
  7. Let rest for 5 minutes before serving. Garnish with extra rosemary sprigs, if desired.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

14g

Fat

19g

Carbs

19g