Created by: QueenBea
Created on October 14, 2011
Categories: Dinner, Side Dishes, Vegetables, Potatoes , Italian, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Father's Day, Passover, Rosh Hashanah, Sunday Dinner, Thanksgiving, Weeknight Meals, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian (more)
Roasted Red Potatoes
"You can use red fingerling potatoes or mini red roasting potatoes also, just make sure you poke them with a fork before cooking them to allow the flavors to go through the skin."
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Prep Time: 5mPT5M
Cook Time: 45mPT45M
Very good potatoes and ones we will make again. My wife and I fell in love with them so they will be made quite often!.
- 3 pounds red potatoes (small red-skinned potatoes, washed and cut into 1 1/2 inch pieces)
- 2 tablespoons garlic, chopped
- 3 tablespoons fresh rosemary, minced
- 1 teaspoon onion salt
- 1 teaspoon pepper
- 1/3 cup oil (olive oil)
What You Will Need
No special items needed.
Preheat oven to 400 degrees Fahrenheit.
Combine all ingredients in large bowl. Toss to coat on all sides.
Transfer onto a large, rimmed baking sheet and bake for 35 to 40 minutes, or until potatoes are tender inside and browned and crisp on the outside.
Stir them every 15 minutes so potatoes cook evenly and do not stick to bottom of baking sheet
- Serving Size: 1 (244.1 g)
- Calories 249.3
- Total Fat - 12.2 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 412.7 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 6.2 g
- Sugars - 0.1 g
- Protein - 6.4 g
- Calcium - 75.3 mg
- Iron - 7.7 mg
- Vitamin C - 26.1 mg
- Thiamin - 0.1 mg