Rosemary Baby Red Potatoes

5
Servings
5m
Prep Time
40m
Cook Time
45m
Ready In


"These tasty little gems turn out crispy on the outside and moist on the inside."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (242.3 g)
  • Calories 254.4
  • Total Fat - 13.8 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 322.9 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 5.8 g
  • Sugars - 0 g
  • Protein - 6.4 g
  • Calcium - 70.2 mg
  • Iron - 7.7 mg
  • Vitamin C - 25.9 mg
  • Thiamin - 0.1 mg

Step 1

Place the potatoes in a large pot of water and bring to a boil; reduce heat and cook until just done, about ten minutes.

Step 2

In the meantime, finely grind the rosemary with a mortar and pestle or in a spice grinder.

Step 3

Pour into a large bowl along with the salt, pepper and garlic powder; add the oil and stir.

Step 4

Drain the cooked potatoes and allow sitting uncovered for 5 minutes.

Step 5

Place the potatoes into the bowl and toss to coat; pour the contents onto a foil lined rimmed baking sheet.

Step 6

Cook in a preheated 475 degree Fahrenheit oven for 30 minutes, tossing the potatoes around halfway through.

Step 7

Serve.

Tips & Variations


No special items needed.

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