Rosemary and Greek Seasoned Shredded Potatoes
Bring bold, Mediterranean-inspired flavors to your table with these irresistible Rosemary and Greek Seasoned Shredded Potatoes. Made with freshly grated russet potatoes and infused with aromatic rosemary, zesty Greek seasoning, and garlic, this dish strikes the perfect balance of crispy edges and tender interiors. Soaking the potatoes and squeezing out excess moisture ensures a golden, crunchy texture, while the olive oil lends a rich, savory finish. Perfect as a comforting side dish or a hearty breakfast addition, these potatoes pair beautifully with roasted meats or eggs. Ready in under 40 minutes, this easy skillet recipe is a flavor-packed crowd-pleaser that’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 1 tablespoon (finely chopped) Fresh rosemary
- 1 tablespoon Greek seasoning
- 3 tablespoons Olive oil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Ground black pepper
- 2 (minced) Garlic cloves
Instructions
Peel the russet potatoes and use a box grater or a food processor with a shredding attachment to grate them.
Transfer the shredded potatoes to a large bowl of cold water and let them soak for 5 minutes to remove excess starch. This helps achieve crispy potatoes.
Drain the potatoes in a colander and use a clean kitchen towel or paper towels to squeeze out as much excess water as possible. The drier the potatoes, the crispier they will cook.
In a large mixing bowl, combine the shredded potatoes, chopped rosemary, Greek seasoning, minced garlic, salt, and ground black pepper. Mix well to evenly distribute the seasonings.
Heat 2 tablespoons of olive oil in a large, nonstick skillet over medium-high heat until shimmering but not smoking.
Spread the potato mixture evenly in the skillet. Press the potatoes down gently with a spatula to form a compact layer, ensuring maximum contact with the heat.
Cook the potatoes undisturbed for 5-7 minutes or until the bottom is golden and crispy.
Flip the potatoes (you can do this in sections or turn them over using a plate if they stick together) and add the remaining 1 tablespoon of olive oil to the skillet if needed.
Cook the other side for another 5-7 minutes or until golden and crisp. Adjust the heat if necessary to prevent burning.
Remove the potatoes from the skillet and transfer them to a serving platter. Garnish with extra fresh rosemary if desired.
Serve immediately while hot and enjoy!
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 8.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3993 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
