Recipe by Shan~Jam
"With these potatoes, you wont miss the loads of oil in regular fried potatoes. Golden on the outside, tender on the inside."
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potatoes, cut into chunks
cracked black pepper
I want to know how to make the potatoes in the picture. That looks amazing. Do you cut them almost all the way through and then roast them? I have been making oven roasted potatoes for years and love them. I vary the seasonings to change them up.
I was looking for a lighter potato recipe and this turned out nice! I added a little less salt then called for, and added some dried rosemary for a little extra flavor. I had to add a little more olive oil halfway through cooking so they didn't get too dried out, but they ended up delicious! Easy, healthy side dish!
The potatoes in the picture look like http://allrecipes.com/recipe/roasted-fan-shaped-potatoes/detail.aspx, which I've had in my recipe box for years. To make the fan effect, I've found the easiest way is to scrub and peel (or not peel!) a baking potato, then line up the potato parallel between two wooden spoons and cut them thinly until the knife is stopped by the wooden spoons from cutting through the bottom of the potato. It's easy and it looks pretty cool. As for this recipe, it works very well, I'm making it for supper tonight, in fact. I add fresh or dried rosemary to the olive oil, though, then every 15 minutes I pull them out and give them a stir. Usually they're done after 45 minutes.
Good, basic and functional recipe for oven-roasted potatoes that lends itself well to personal interpretation. The size of “chunks” being relative, I cut mine on the smaller side which then required less roasting time. (I also roasted them at a little higher temperature, 425 degrees) As you toss and turn them a time or two, just stick a fork in them and when they’re tender they’re done. Any variety of seasonings or herbs could be used, even the addition of a little Parmesan, but tonight I prepared these with fresh garlic and chopped fresh rosemary and, for added flavor, used duck fat rather than olive oil.
I just tried this - using 2 wooden spoons with potato in the middle then cut like a fan - wow - this was good. I covered a baking dish bottom with enough olive oil nothing would ‘stick’. Initially placed fan cut potatoes in lightly oiled dish, pieced olive oiled fresh rosemary and sea salt in between every slice, a little pepper then poured small amount of olive oil maybe ½ teaspoon per potato. Then turned potatoes upside down – uncut ‘bottoms up’ and baked 30 minutes. Then removed from oven – using tongs turned all potatoes ‘sliced side up’ baked another 30 minutes. About 10 minutes before removing – turning the oven light on – I could see these would be great. Next time (soon) I’ll take a photo.
To bswholey: the picture you saw shows "Hasselback Potatoes". I have no idea why the recipe didn't match! I've seen numerous ways to cut the potatoes to make them look like that, but the best way I've tried, is to bake them, lay them in a large wooden spoon, then make even cuts with a sharp knife all the way through to the edge of the spoon. If you try to do it without the spoon you can accidentally cut all the way through the potato, and the whole thing falls apart. It's very difficult to cut within a 1/4" of the bottom of the potato with each cut without some kind of barrier, and the wooden spoon is the best I've seen! Besides it saves a lot of time. You can then spread the potato apart and put lots of goodies in between the slices like cheese and herbs. You can find numerous recipes on line under "Hasselback Potatoes". Good look.
I cut salt in half to make healthier option. Probably could have cut pepper back too, but they were great and simple just the same!
easy and yummy! gonna add rosemary next time. thanks for the base recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Oven Roasted Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 42
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