Crispy Potatoes with Rosemary Salt

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Rosemary lovers, you'll never ever want to eat potatoes any other way after you taste this stunning side dish. Processing flake salt and fresh rosemary together to create an herb salt adds the amazing flavor you won't be able to get enough of.

Crispy Potatoes with Rosemary Salt
Photo: Carson Downing
Hands On Time:
25 mins
Total Time:
1 hrs 45 mins
Servings:
8
Yield:
8 potato loaves

Ingredients

  • 2 tablespoon sea salt flakes

  • 2 tablespoon fresh rosemary leaves

  • 5 pound russet potatoes, peeled

  • ½ cup butter, melted

  • ¼ cup olive oil

  • 1 teaspoon cracked black pepper

Directions

  1. Preheat oven to 400°F. Grease eight 4- to 5-inch miniature loaf pans; arrange pans in a shallow baking pan.

  2. In a small food processor combine salt and rosemary; process until rosemary is finely chopped.

  3. Use a mandoline to thinly slice potatoes, placing slices in a large bowl as you go. Add butter, oil, 1 Tbsp. salt mixture, and the pepper. Toss to coat potato slices well.

  4. Arrange potatoes standing upright to tightly fill pans. Drizzle any butter-oil mixture remaining in the bowl over potatoes. Bake 70 to 75 minutes or until tender and golden with crisp edges. Let stand 10 minutes before serving. Serve with remaining salt mixture. Serves 8.

To make large casserole

To make one large casserole, arrange all of the potatoes in a 2-quart baking dish and bake 75 to 80 minutes.

Nutrition Facts (per serving)

277 Calories
18g Fat
27g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 277
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 40%
Cholesterol 31mg 10%
Sodium 971mg 42%
Total Carbohydrate 27g 10%
Total Sugars 1g
Protein 3g
Vitamin C 28.2mg 141%
Calcium 23mg 2%
Iron 1.3mg 7%
Potassium 635mg 14%
Folate, total 24.6mcg
Vitamin B-6 0.4mg

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

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