Crispy Olive Oil Potatoes

Crispy Olive Oil Potatoes
Makes 12
Prep 15 m
Cook 42 m



  1. 1 of 3 Place potatoes in a large pot and cover with 2 inches cold water. Bring to a boil and cook 18 minutes. Drain and place on a baking sheet.
  2. 2 of 3 Allow to cool 5 minutes. Using the back of a measuring cup, press down on each potato to flatten to 1/2 inch (skin will crack).
  3. 3 of 3 In a large skillet, heat 2 tbsp of the olive oil over medium-high heat. Place a third of the potatoes in skillet. Fry 4 minutes on one side, until skin is crispy. Flip and season crispy side with 1/8 tsp salt. Fry another 4 minutes. Place on a platter and sprinkle non-seasoned side with 1/8 tsp of the salt and freshly cracked pepper. Repeat with 2 more batches, adding 2 tbsp olive oil per batch. Scatter thyme and rosemary on top of potatoes.
Nutrition Information for Crispy Olive Oil Potatoes
Servings Per Recipe: 12
Per Serving: 18 g carb., 2 g fiber, 0 mg chol., 1 g sat. fat, 2 g pro., 170 mg sodium, 7 g Fat, total, 140 kcal cal.