Baby Potatoes with Rosemary
Source of Recipe
ivillage
List of Ingredients
5 pounds assorted small potatoes (red, white, purple, golden), each cut in half or into quarters if large
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
rosemary sprigs for garnish
Recipe
Preheat oven to 425 degrees F. Place potatoes in large roasting pan (17" by 11 1/2"); toss with olive oil, chopped rosemary, salt, and pepper. Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender. Garnish with rosemary sprigs.
Each serving: About 210 calories, 5 g protein, 38 g carbohydrate, 6 g total fat (1 g saturated), 0 mg cholesterol, 335 mg sodium.
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