Rosemary Baby Red Potatoes
Recipe: #11815
January 11, 2014
Categories: Side Dishes, Potatoes, 5-Minute Prep, Birthday, Brunch, Fathers Day, Game/Sports Day, Halloween, July 4th, Mothers Day, Potluck, Romantic Dinner, Sunday Dinner, Valentine's Day, Oven Bake, Diabetic, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Herbs, more
"These tasty little gems turn out crispy on the outside and moist on the inside."
Original is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
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