Rosemary Potatoes
Recipe: #20976
September 17, 2015
Categories: Side Dishes, Potatoes, 5 Ingredients Or Less, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs Non-Dairy, Vegan, Vegetarian, Herbs, Vegetarian Dinner, Vegan Dinner, more
"Recipe source: Rosemary cookbook"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
3 Reviews
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