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READY IN 45 mins

Momma's Potatoes

Read Reviews (45)

"This is a crisp, rosemary-scented alternative to fried potatoes. Dee-lish!!!" — SarahF

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Original recipe makes 4 servings Change Servings

8 Yukon Gold potatoes, quartered
1 tablespoon dried rosemary

1/4 cup olive oil
salt and pepper to taste

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the potatoes, rosemary, oil, salt and pepper. Toss well to coat.
Spread evenly onto cookie sheet and bake in preheated oven for 30 minutes.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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These are GREAT potatoes...I added salt, pepper, garlic, and cajun seasoning to the rosemary/oil base...I sliced my potatoes instead of quartering(to speed up the cooking process...and make more crunchy area) and they were GREAT!! These are some of the best potatoes I have had.

—TAMMIEFLICK

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Most Helpful Critical Review

Jun 26, 2006

These potatoes were a little bland for my taste. I adore rosemary, but I felt that they were somehow lacking. Oh, here's a tip for the seasoning: take a zippered plastic bag and throw the potatoes inside after cutting and then pour the oil-rosemary mixture in as well. Close and shake. One less bowl to wash!

—Apple Jacks

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62 Ratings

Jan 22, 2003

I've been looking for a basic recipe for oven fried potatoes...Thanks to Sarah and Annette, I have it at last!

—ILENEG

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Jul 02, 2011

Three stars if prepared as written - 30 minutes at 350 degrees is neither long enough nor hot enough to cook the potatoes let alone brown them. Raise the temperature to 450, however, and you'll have nicely browned potatoes with somewhat crispy edges and a creamy interior. I turned the potatoes 15 minutes into cooking time, then turned them and roasted them for an additional 10 minutes. Great eye appeal, and they taste as good as they look. Easily five stars just by raising the oven temperature.

—naples34102

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Apr 10, 2004

I would suggest much smaller pieces or else the potatoes have to dry out to cook through. Easy to make and the flavor was good (make sure you like rosemary)!

—JAIMIEMOMMY

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Jan 19, 2004

You know, they serve these potatoes everywhere in Italy. They are all crispy on the outside, creamy in the middle, and flavored with olive oil and rosemary.

—SarahParadis

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Jan 22, 2003

Simple And easy. My whole family liked these potatoes. I also added fresh Italian parsley from my garden and used fresh rosemary as well--These potatoes will ceretainly be a regular menu item in our house!

—Rhonda

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Dec 15, 2010

This recipe is a favorite at my house except i cut smaller pieces and shake them in a zip-loc bag to coat them. After the 30 min I top them with fresh grated parmesan cheese and put them in for 5 more min they are amazing.

—linz4168

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Nutrition

Calories
450 kcal
23%

Carbohydrates
74.9 g
24%

Cholesterol
0 mg
0%

Fat
14 g
22%

Fiber
9.7 g
39%

Protein
8.6 g
17%

Sodium
26 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Momma's Potatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 450
Calories from Fat: 126

% Daily Value *
Total Fat 14g 22 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 26mg 1 %
Potassium 1801mg 50 %
Total Carbohydrates 74.9g 24 %
Dietary Fiber 9.7g 39 %
Protein 8.6g 17 %
** Sugars 3.3g
Vitamin A < 1 %
Vitamin C 141 %
Calcium 8 %
Iron 36 %
Thiamin 38 %
Niacin 52 %
Vitamin B6 79 %
Magnesium 36 %
Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.