Roasted Rosemary Potatoes
Nice and crispy. I like when the potatoes are a decent size so they are soft inside and crispy outside.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 5
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cloves garlic minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 3 tablespoon olive oil
- 4 large potatoes up to 6 potatoes, chopped into 1 1/2 inch pieces
- 1 1/2 tablespoon rosemary
- Carbohydrate 52.6770206264036 g
- Cholesterol 0 mg
- Fat 2.4619117512019 g
- Fiber 6.98663637407186 g
- Protein 6.09493837510693 g
- Saturated Fat 0.437296050281419 g
- Serving Size 1 1 Serving (300g)
- Sodium 105.713550001113 mg
- Sugar 45.6903842523318 g
- Trans Fat 0.139730550078208 g
- Calories 251 calories
Pre-heat oven to 400 degrees. In a large bowl, toss all the ingredients together until potatoes are lightly coated with olive oil. Place potatoes on a baking pan, and bake for 25 minutes. Remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are done roasting. Enjoy your rosemary potatoes!
