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Rosemary Potato Fans





Yields
Makes 8 servings

Notes: To make fan cuts, set equally thick wooden dowels or pencils on each side of each potato so you won't cut all the way through. Cut perpendicular to the dowels.

 2 1/2 to 3 pounds red thin-skinned potatoes (2 in. wide), scrubbed
 3 tablespoons olive oil
 2 tablespoons chopped fresh rosemary leaves
  Salt and pepper
Step 1
1

Make cuts 1/8 inch apart across each potato, down to 1/4 inch from bottom (see notes).

Step 2
2

In a bowl or 9- by 13-inch baking pan, coat potatoes with oil and rosemary; sprinkle with salt and pepper. Place potatoes, cuts up, in pan or on rack beside beef.

Step 3
3

Bake in a 425° oven until potatoes are tender when pierced, 40 to 50 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories160
% Daily Value *
Total Fat 5.3g7%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 11mg1%
Total Carbohydrate 26g10%

Dietary Fiber 2.4g9%
Protein 2.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.