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Photo:Photographer Victor Protasio, Food Stylist Karen Rankin
Photographer Victor Protasio, Food Stylist Karen Rankin
Active Time:15 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:45 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8cupswater2poundsYukon Gold potatoes, scrubbed and cut into 2-inch pieces¼teaspoonbaking soda2tablespoonsextra-virgin olive oil1tablespoonchopped fresh rosemary1teaspoongarlic powder¾teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
8cupswater
2poundsYukon Gold potatoes, scrubbed and cut into 2-inch pieces
¼teaspoonbaking soda
2tablespoonsextra-virgin olive oil
1tablespoonchopped fresh rosemary
1teaspoongarlic powder
¾teaspoonsalt
DirectionsPosition rack in center of oven; preheat to 425°F. Add water to a large pot; bring to a boil over high heat. Add potatoes and baking soda; return to a boil. Reduce heat to medium-high and simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and carefully shake off excess water.Combine oil, rosemary, garlic powder and salt in a large bowl. Add the potatoes and toss to combine (the outer layer of the potatoes will start to break down a bit, which is good). Spread the potatoes in an even layer on a large rimmed baking sheet. Roast, stirring once halfway, until golden brown and crispy, about 30 minutes.Photographer Victor Protasio, Food Stylist Karen RankinOriginally appeared: EatingWell.com, September 2022
Directions
Position rack in center of oven; preheat to 425°F. Add water to a large pot; bring to a boil over high heat. Add potatoes and baking soda; return to a boil. Reduce heat to medium-high and simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and carefully shake off excess water.Combine oil, rosemary, garlic powder and salt in a large bowl. Add the potatoes and toss to combine (the outer layer of the potatoes will start to break down a bit, which is good). Spread the potatoes in an even layer on a large rimmed baking sheet. Roast, stirring once halfway, until golden brown and crispy, about 30 minutes.Photographer Victor Protasio, Food Stylist Karen Rankin
Position rack in center of oven; preheat to 425°F. Add water to a large pot; bring to a boil over high heat. Add potatoes and baking soda; return to a boil. Reduce heat to medium-high and simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and carefully shake off excess water.
Combine oil, rosemary, garlic powder and salt in a large bowl. Add the potatoes and toss to combine (the outer layer of the potatoes will start to break down a bit, which is good). Spread the potatoes in an even layer on a large rimmed baking sheet. Roast, stirring once halfway, until golden brown and crispy, about 30 minutes.
Originally appeared: EatingWell.com, September 2022
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Nutrition Facts(per serving)145Calories5gFat25gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
