Roasted Rosemary Potatoes
Servings 4 servings
Ingredients
- 2 pounds small red new potatoes quartered
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 400ºF.
- While the oven is preheating, wash, dry and cut potatoes into quarters. Place onto a baking sheet lined with parchment paper.
- Drizzle olive oil over potatoes then sprinkle with salt, pepper and rosemary. Gently toss to coat.
- Roast potatoes for 25 minutes until fork-tender.
- For crispier, golden brown potatoes, cook for an additional 10 minutes.
Notes
If using fresh herbs, use 1 tablespoon of finely chopped fresh rosemary.
Nutrition
Calories: 303kcal | Carbohydrates: 48g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 552mg | Fiber: 5g | Sugar: 3g
