Perfect Rosemary Potatoes

Last night, I was finally satisfied with my potatoes, so I’m sharing the recipe! I am really excited because this means I no longer have to add a ton of butter and cream to make my potatoes edible. This recipe is great for a diet or any other time!


  • 800 grams boiling potatoes (about one small pots worth), cut into wedges
  • 2 tbsp olive oil
  • 1 tsp rosemary
  • 1 tsp thyme
  • salt and pepper to taste



The main secret behind this recipe’s success is pre-boiling the potatoes. So in a large pot of water, boil the potatoes with a big pinch of salt for about 15 minutes. Drain the potatoes thoroughly. In a cast iron skillet, heat oil very hot and put the potatoes flesh side down. Brown all sides of potatoes. Should take about 10 or 15 minutes. Season with salt and herbs.


Nutrition for 1/4 of recipe

  • 234 calories
  • 7.2 (g) fat
  • 40 (g) carbs
  • 3.8 (g) protein

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