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Recipe courtesy of Sunny Anderson
Sunny's Roasted Rosemary and Thyme Potatoes
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 264
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 621 mg
- Level: Easy
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 264
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 621 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil.
- Cut the potatoes in quarters lengthwise. Using a paring knife and plenty of patience, cut each quarter into 1 or 2 torpedo- or oval-shaped pieces. Place in a large bowl of cold water while you finish the rest.
- Add the potatoes to the boiling water and blanch for just under 4 minutes. (This really depends on the size of your potatoes, but be sure to not cook them for potato salad; this is just to get them slightly tender--you shouldn't be able to get a fork through them. The oven will do the rest.) Remove the potatoes from the water to a paper towel-lined plate until slightly cooled.
- Preheat the oven to 375 degrees F.
- Pour the potatoes into a large bowl and drizzle over enough olive oil to coat all sides. On a large baking sheet with sides, add the thyme and rosemary (whole) to make a bed of sorts. Pour out the potatoes onto the sheet and space them evenly so the air can circulate as they roast. Season the entire sheet with a pinch of salt.
- Roast the potatoes until golden brown on the edges and crisp, 25 to 30 minutes.
