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Rosemary Potato Fans

Yield 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

Nutrition 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

How to Make It

  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.