Skillet-Roasted Rosemary Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 3
- 3/4 tsp. kosher salt
- 2 to 3 tbs. olive oil
- 8- inch sprig rosemary more to taste
- 8 to 10 small red potatoes or other waxy potatoes
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Heat the oven to 425°F. Pour enough of the oil into a large cast-iron skillet, tilting it, to cover the bottom of the pan. Strip the leaves from the rosemary sprig and scatter them over the bottom of the pan. Sprinkle the salt over the rosemary. Scrub the potatoes, cut them in half, and set them cut side down on the rosemary and salt. Roast on the lowest oven rack until the potatoes are tender and the bottoms are crisp and well browned, 30 to 40 minutes. nutrition information (per serving): Size : based on four servings, Calories (kcal): 130, Fat (kcal): 7, Fat Calories (g): 60, Saturated Fat (g): 1, Protein (g): 2, Monounsaturated Fat (g): 5, Carbohydrates (mg): 15, Polyunsaturated Fat (mg): 1, Sodium (g): 370, Cholesterol (g): 0, Fiber (g): 1, Photo: Scott Phillips Rate this Recipe and View Reviews
