Sliced Pan-Roasted Potatoes - Clean Eating Magazine

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.
Sliced Pan-Roasted Potatoes

Sliced Pan-Roasted Potatoes

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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