Rosemary Potato Fans

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.
Makes 8 servings


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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


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

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.

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

Created date

October 2003

Nutritional Information

Calories 160
Caloriesfromfat 30 %
Protein 2.7 g
Fat 5.3 g
Satfat 0.7 g
Carbohydrate 26 g
Fiber 2.4 g
Sodium 11 mg
Cholesterol 0.0 mg