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.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 30%
  • Protein: 2.7g
  • Fat: 5.3g
  • Saturated fat: 0.7g
  • Carbohydrate: 26g
  • Fiber: 2.4g
  • Sodium: 11mg
  • Cholesterol: 0.0mg


  • 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. 1. Make cuts 1/8 inch apart across each potato, down to 1/4 inch from bottom (see notes).
  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.
  3. 3. Bake in a 425° oven until potatoes are tender when pierced, 40 to 50 minutes.
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