OVEN ROASTED POTATO SLICES WITH ROSEMARY

OVEN ROASTED POTATO SLICES WITH ROSEMARY
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 191.4
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 423.2 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.9 g

View full nutritional breakdown of OVEN ROASTED POTATO SLICES WITH ROSEMARY calories by ingredient
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Introduction

Potatoes are available year-round at our local farmers' market, and are in a variety of organic types, red, white, yellow, sweet. We use what ever we have on hand to make this delicious side dish. Our organic garden has fresh Rosemary that grows from late spring until the first hard frost of winter. We dry some of our, to put aside for winter months.

To roast the potatoes, they can be placed on a baking sheet, or a pizza stone.
Potatoes are available year-round at our local farmers' market, and are in a variety of organic types, red, white, yellow, sweet. We use what ever we have on hand to make this delicious side dish. Our organic garden has fresh Rosemary that grows from late spring until the first hard frost of winter. We dry some of our, to put aside for winter months.

To roast the potatoes, they can be placed on a baking sheet, or a pizza stone.

Number of Servings: 2

Ingredients

    2 large, Three-Inch long Potatoes
    2 tablespoons Fresh Rosemary leaves
    1/2 tablespoon Olive Oil
    1/4 teaspoon sea salt
    1/8 teaspoon black pepper to taste
    1-1/2 tablespoons ketchup

Directions

MAKES 2 LARGE SIDE DISH SERVINGS

Pre-heat oven to 425 degrees.

Wash and slice the potatoes into rounds about 1/4 inch thick. In a large mixing bowl, toss the potato slices with the olive oil, rosemary leaves, salt and pepper.

Lay each potato slice flat, and not over lapping, on your baking sheet, or plzza tray.

Bake in the oven for 18 minutes, take out, and with a metal spatula, turn over each slice and return to oven for another 18 minutes or until golden brown and crispy.

Serve with Swiss Chard Burgers, Salad, and Pickle


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