Rosemary Roasted Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium potatoes (2-1/4" to 3-1/4" dia.)1 teaspoon olive oil1/8 teaspoon coarse sea salt1/4 teaspoon freshly ground black pepper1 tablespoon dried rosemary, slightly crushed
Pre-heat oven to 450 degrees Farenheit.
Scrub potatoes and cut into bite-sized chunks. Drizzle with olive oil and sprinkle on sea salt, black pepper and crushed rosemary leaves. Toss to coat.
Spray a 1-quart casserole with non-stick spray and transfer seasoned potatoes to the casserole. Bake, uncovered for 30 minutes or until potatoes are tender when poked with a fork.
Makes 4 servings, approximately 1/2 cup each.
Number of Servings: 4
Recipe submitted by SparkPeople user DOWN2SEXY.
Scrub potatoes and cut into bite-sized chunks. Drizzle with olive oil and sprinkle on sea salt, black pepper and crushed rosemary leaves. Toss to coat.
Spray a 1-quart casserole with non-stick spray and transfer seasoned potatoes to the casserole. Bake, uncovered for 30 minutes or until potatoes are tender when poked with a fork.
Makes 4 servings, approximately 1/2 cup each.
Number of Servings: 4
Recipe submitted by SparkPeople user DOWN2SEXY.
Nutritional Info Amount Per Serving
- Calories: 94.4
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 80.3 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.5 g
- Protein: 2.2 g
Member Reviews
-
KIMPY225
I made these last night, but with no salt and fresh rosemary. They were great! - 11/21/11
Reply from CD3006903 (11/28/11)
Thank you for taking time to rate my recipe and leave a positive comment. I'm glad you enjoyed the rosemary potatoes. I grow my own rosemary and use fresh when it's available. If it weren't for trying to please my hubby, I would also omit the salt. Thanks again for your input.