Rosemary Garlic Baby Potatoes
Recipe: #11663
December 31, 2013
Categories: Side Dishes, Garlic, Potatoes, Eastern European, French, Greek, Italian, Mediterranean, Native American, Birthday, Brunch, Fathers Day, Mothers Day, New Years, Potluck, Romantic Dinner, Sunday Dinner Valentine's Day, Oven Bake, Diabetic, Gluten-Free, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Herbs, more
"These tasty little morsels are quick and easy to put together and very addicting. I could eat a serving of just this."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (178.3 g)
- Calories 179.3
- Total Fat - 6.9 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 27.6 mg
- Total Carbohydrate - 27.2 g
- Dietary Fiber - 4.1 g
- Sugars - 2 g
- Protein - 3 g
- Calcium - 18.1 mg
- Iron - 0.9 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash the potatoes and peel a thin strip across the middle. (This is to allow the seasoning and herbs to permeate the potato.
Step 2
Place in a pot of salted water, toss in one of the sprigs rosemary and bring to a boil over high heat.
Step 3
Reduce to medium-high heat and cook until potatoes are just tender.
Step 4
Drain the potatoes and toss out the rosemary sprig that was in the pot.
Step 5
Place the potatoes in a rimmed baking pan and drizzle with the oil.
Step 6
Chop the remaining rosemary and sprinkle over potatoes; season with salt and pepper to taste and place in a pre-heated 425 degree oven.
Step 7
Cook for about 15 minutes, until the skin begins to crisp.
Step 8
Remove from oven and serve.
Tips
No special items needed.
2 Reviews
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