Baby Potatoes with Garlic & Rosemany
Servings
Prep Time
Cook Time
Ready In
Recipe: #5363
May 08, 2012
Categories: Side Dishes, Vegetables, Potatoes, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Summer, Kosher, No Eggs, Vegan, Vegetarian more
"If your a garlic lover you will love this! Really this isn't worth making with regular quartered potatoes but you sure could!"
Ingredients
Nutritional
- Serving Size: 1 (240.6 g)
- Calories 238.4
- Total Fat - 12.3 g
- Saturated Fat - 1.8 g
- Cholesterol - 0 mg
- Sodium - 53.4 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 3.9 g
- Sugars - 9.2 g
- Protein - 2.6 g
- Calcium - 46 mg
- Iron - 1.1 mg
- Vitamin C - 22.6 mg
- Thiamin - 0.1 mg
Step 1
Preheat the oven to 400 degrees F. Grease a medium baking sheet. Dry all potatoes well after washing with paper towels.
Step 2
In a large bowl toss the potatoes with the garlic, olive oil, rosemary, cayenne and salt and pepper, to taste. Roast for 35 minutes until golden and crisp, stirring once halfway through cooking process. Transfer to a serving bowl and serve.
Tips & Variations
No special items needed.
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