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Roasted Rosemary Potatoes

By The GreenPan Kitchen Team

Crispy and golden outside with tender interiors, our roasted potatoes make a healthier alternative to fries - and you'll never miss the excess oil.

Roasted Rosemary Potatoes

Yields: 2 to 3 servings

Time: 10 minutes prep, 40 minutes cooking, 50 minutes total


  • 2 pounds Yukon gold potatoes, cut in half or quartered
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons minced fresh rosemary
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. Prepare to roast - Preheat oven to 425 F

  2. Prep the potatoes - Spread potatoes on baking sheet or roaster, drizzle with olive oil and toss to coat evenly. Season with rosemary, garlic salt, salt, and pepper

  3. Roast the potatoes - Roast for 20 minutes, remove from oven and stir potatoes with spatula, then continue roasting until golden brown with caramelized edges. Serve immediately 

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