Crisp Rosemary Potatoes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Think of these as a cross between potato chips and roasted potatoes. They'd be a perfect side dish for a variety of main courses (especially those with sauces— they're made for dipping) or, better still, as a crisp alternative for boiled potatoes in a sal
Ingredients
- 2 lb red potatoes, cut into 1/4-inch-thick slices
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh rosemary
Instructions
- Preheat oven to 450 °F and generously oil 2 large baking sheets.
- Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.
- Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.
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