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
- Wash and thinly slice 2 pounds of Yukon Gold potatoes (about 1/8 inch thick).
- 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.
- Preheat oven to 375°F (190°C).
- In an oven-safe skillet (cast iron is ideal) arrange the potato slices in overlapping concentric circles, creating a layered 'rose' effect.
- Pour any remaining olive oil mixture over the potatoes.
- Bake for 30-35 minutes, or until the potatoes are tender and golden brown, flipping halfway through for even cooking.
- 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