Rosemary Roasted Potatoes
Very good.
- Preparing Time: 10 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 4
side dish
bake
thanksgiving
thanksgiving
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup good olive oil
- 1 tablespoons minced garlic (3 cloves)
- 2 tablespoons fresh rosemary leaves minced
- Carbohydrate 27.9762743815827 g
- Cholesterol 0 mg
- Fat 7.02761228238933 g
- Fiber 3.05428486649393 g
- Protein 3.38756485199231 g
- Saturated Fat 1.0042313242653 g
- Serving Size 1 1 Serving (180g)
- Sodium 228.914981601237 mg
- Sugar 24.9219895150887 g
- Trans Fat 0.267909151281578 g
- Calories 183 calories
Directions Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve.
