Rosemary Potatoes

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"Recipe source: Rosemary cookbook"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (229.9 g)
  • Calories 177.5
  • Total Fat - 2.5 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 36.6 mg
  • Total Carbohydrate - 35.8 g
  • Dietary Fiber - 5.6 g
  • Sugars - 2.6 g
  • Protein - 3.8 g
  • Calcium - 23.1 mg
  • Iron - 1.2 mg
  • Vitamin C - 20.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 475 degrees F.

Step 2

Leaving the potatoes whole with the peels on (cut in half if the potatoes are large, otherwise leave them whole) place them in a large pan of cold water and bring to a boil. Drain.

Step 3

Put the potatoes in a roasting pan and drizzle the oil over the potatoes; making sure they are coated evenly. Sprinkle with rosemary, salt and paprika.

Step 4

Roast for 30 minutes or until done; garnish with extra rosemary if desired.

Tips & Variations


No special items needed.

Related

Luvcookn

Great balance of flavours! I used yellow fleshed potatoes (peeled) as I forgot to buy the red. Because of the way I cut them, they baked in 20 minutes. Fast and easy when time is short. Thanks for sharing Ellie! Made for Billboard Recipe Tag.

review by:
(22 Apr 2018)

TeresaS

I cut the recipe in half for just the two of us...it came out perfect...very easy to prepare...but the flavors were spot on...loved the rosemary and paprika flavors in this dish...made for "Bill Board" tag game...

review by:
(7 Apr 2016)