This is a crisp, rosemary-scented alternative to fried potatoes. Dee-lish!!!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine the potatoes, rosemary, oil, salt and pepper. Toss well to coat.

  • Spread evenly onto cookie sheet and bake in preheated oven for 30 minutes.

Nutrition Facts

450.1 calories; 8.6 g protein; 74.9 g carbohydrates; 0 mg cholesterol; 26.2 mg sodium. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2004
These are GREAT potatoes...I added salt pepper garlic and cajun seasoning to the rosemary/oil base...I sliced my potatoes instead of quartering(to speed up the cooking process...and make more crunchy area) and they were GREAT!! These are some of the best potatoes I have had. Read More
(25)

Most helpful critical review

Rating: 3 stars
07/03/2011
Three stars if prepared as written - 30 minutes at 350 degrees is neither long enough nor hot enough to cook the potatoes let alone brown them. Raise the temperature to 450, however, and you'll have nicely browned potatoes with somewhat crispy edges and a creamy interior. I turned the potatoes 15 minutes into cooking time, then turned them and roasted them for an additional 10 minutes. Great eye appeal, and they taste as good as they look. Easily five stars just by raising the oven temperature. Read More
(43)
83 Ratings
  • 5 star values: 40
  • 4 star values: 27
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
07/03/2011
Three stars if prepared as written - 30 minutes at 350 degrees is neither long enough nor hot enough to cook the potatoes let alone brown them. Raise the temperature to 450, however, and you'll have nicely browned potatoes with somewhat crispy edges and a creamy interior. I turned the potatoes 15 minutes into cooking time, then turned them and roasted them for an additional 10 minutes. Great eye appeal, and they taste as good as they look. Easily five stars just by raising the oven temperature. Read More
(43)
Rating: 5 stars
12/05/2004
These are GREAT potatoes...I added salt pepper garlic and cajun seasoning to the rosemary/oil base...I sliced my potatoes instead of quartering(to speed up the cooking process...and make more crunchy area) and they were GREAT!! These are some of the best potatoes I have had. Read More
(25)
Rating: 3 stars
06/26/2006
These potatoes were a little bland for my taste. I adore rosemary but I felt that they were somehow lacking. Oh here's a tip for the seasoning: take a zippered plastic bag and throw the potatoes inside after cutting and then pour the oil-rosemary mixture in as well. Close and shake. One less bowl to wash! Read More
(16)
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Rating: 5 stars
01/22/2003
I've been looking for a basic recipe for oven fried potatoes...Thanks to Sarah and Annette I have it at last! Read More
(11)
Rating: 4 stars
12/15/2010
This recipe is a favorite at my house except i cut smaller pieces and shake them in a zip-loc bag to coat them. After the 30 min I top them with fresh grated parmesan cheese and put them in for 5 more min they are amazing. Read More
(9)
Rating: 5 stars
01/22/2003
Simple And easy. My whole family liked these potatoes. I also added fresh Italian parsley from my garden and used fresh rosemary as well--These potatoes will ceretainly be a regular menu item in our house! Read More
(6)
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Rating: 4 stars
04/10/2004
I would suggest much smaller pieces or else the potatoes have to dry out to cook through. Easy to make and the flavor was good (make sure you like rosemary)! Read More
(6)
Rating: 5 stars
01/19/2004
You know they serve these potatoes everywhere in Italy. They are all crispy on the outside creamy in the middle and flavored with olive oil and rosemary. Read More
(6)
Rating: 5 stars
04/01/2010
Excellent! I used red potatoes and added a little garlic to the oil. Also I used the broiler on the oven for a few minutes at the end of baking to make the potatoes crispier. Read More
(5)