Gluten-Free Crispy Rosemary Potatoes Recipe
Most of the ways you can order anything with potatoes in it at a fast food joint or a sit-down restaurant will be filled with needless amounts of extra calories. That's because the humble spud is usually deep fried in oil, animal fats, or butter, and covered in extra layers of cheese, bread crumbs, and other decadent toppings and add-ins. But the potato in and of itself can be perfectly healthy, and just as tasty—if not more so—when it's prepared simply and with a few healthy basic ingredients. Sometimes, it's best to go back to basics.
Of the dozens upon dozens of different ways to prepare potatoes, none of them will get you a better (and more healthy) a result for less effort than this roasted recipe. First, just simply roughly chop a few potatoes (red are best, but any kind of potato will do just fine), and then toss them with olive oil, some rosemary (fresh would be best, but dried rosemary will do just fine, too), salt and pepper to taste, and then cook on a baking sheet at a high temp until brown and crispy. It doesn't get easier than that.
Nutrition: 150 calories, 3.5 g fat (0.5 g saturated), 330 mg sodium
1 1⁄2 lbs red potatoes, cut into 3⁄4" chunks
1 Tbsp olive oil
1 Tbsp chopped fresh rosemary
Salt and black pepper to taste
How to Make It
- Preheat oven to 425°F.
- Toss the potatoes with the oil, rosemary, and a generous amount of salt and pepper and spread out evenly on a baking sheet.
- Roast until brown and crispy on the outside and tender inside, about 30 minutes.
Eat This Tip
If you haven't picked up on it yet, we love a versatile recipe, especially one that lets you easily switch out a few ingredients to create a whole new version of a simple, tasty, and healthy classic. Using the same recipe as here, rosemary potatoes can easily become rosemary sweet potatoes by simply switching out the main ingredient. Same goes for the rosemary; prefer cilantro? No problem. Got some fancy truffle salt as a gift? Try it out here. How about spicing things up and throwing in a few chili flakes? Go ahead—increase that heat! The sky is the limit when you're the chef!