Sliced Pan-Roasted Potatoes

Husband-and-wife cooking duo Debi Mazar and Gabriele Corcos show audiences how to infuse uncomplicated dishes with Tuscan flavors. This simple side gets its flavor from fresh herbs and garlic.

Serves: 4
Hands-on time: 5 minutes
Total time: 25 minutes


  • 3 to 4 tbsp olive oil
  • 1 lb Russet or baby potatoes, scrubbed well and thinly sliced
  • 1 handful fresh sage, roughly chopped
  • 2 sprigs fresh rosemary, removed from stem
  • 3 cloves garlic, crushed
  • Sea salt and fresh ground black pepper, to taste


  1. In a large nonstick pan, heat oil on medium-high. Add potatoes, sage, rosemary and garlic. Season with salt and pepper and sauté for 20 to 30 minutes, using a wooden spatula to separate potatoes while cooking.

Nutrients per serving (4 oz pan-roasted potatoes): Calories: 195, Total Fat: 10 g, Sat. Fat: 1 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 1 g, Carbs: 22 g, Fiber: 2 g, Sugars: 1 g, Protein: 3 g, Sodium: 37 mg, Cholesterol: 9 mg

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