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.

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

Nutrition Facts

160 calories; calories from fat 30%; protein 2.7g; fat 5.3g; saturated fat 0.7g; carbohydrates 26g; fiber 2.4g; sodium 11mg; cholesterol 0mg.
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