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Roasted Red Potatoes




Source of Recipe


Williams Sanoma Mayo Clinic Cookbook


List of Ingredients




2 pounds red skinned potatoes
2 teaspoons olive oil
1 Tablespoon dried Rosemary
1/2 teaspoon ground pepper
Chive Sauce


Recipe





Preheat oven to 425°

Coat a heavy baking dish or a medium cast - iron frying pan with nonstick cooking spray.

Using a fork, prick each potato a few times. Halve any that are more than 1 1/2 inches across.
In a large bowl, combine the potatoes, olive oil, rosemary, and pepper.

Toss to coat the potatoes evenly with the seasonings.

Transfer the potatoes to the prepared baking dish, spreading them in a single layer.

Bake, stirring once halfway through the cooking time, until the potatoes are tender, 40 - 45 minutes.

To serve, place the potatoes in a large bowl. Serve with the Chive sauce.

Six Servings


Per serving: 16 Calories (kcal); 2g Total Fat; (87% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates