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.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

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

INGREDIENTS:

  • 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

INSTRUCTIONS:

  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

Video: Cooking with Potatoes

Mashed potatoes, scalloped potatoes, sweet potatoes, even purple potatoes! Chef Jo offers some tips and tricks where potatoes are concerned, plus a guide to each.

Show Your Liver Some Love: A Clean Eating Webinar

Join Clean Eating dietitians Tiffani Bachus and Erin Macdonald for an exclusive webinar all about liver health and wellness.