Rosemary Roasted Potatoes
Level: Easy
Yield: Serves 3 to 4
Nutritional Info per Serving (1 of 4 servings): Calories 196, Total Fat 7 g, Saturated Fat 1 g, Carbohydrates 31 g, Dietary Fiber 4 g, Sugar 1 g, Protein 4 g, Cholesterol 0 mg, Sodium 364 mg
Total Time: 1 hour 8 minutes Preparation Time: 8 minutes Cooking Time: 1 hour
1 1/2 pounds small red or whiteskinned potatoes (or a mix)
1/8 cup good quality olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced garlic (about 3 cloves)
2 tablespoons freshly chopped rosemary leaves
Cook Mode (Keep your screen awake while cooking)
- Preheat the oven to 400F.
- Halve or quarter the potatoes and place them in a bowl with the olive oil, salt, pepper, garlic, and rosemary; toss to coat. Spread the potatoes in a single layer on a baking sheet and roast for about 1 hour, until golden and crisp, turning them twice with a spatula to brown evenly.
- Remove from the oven, adjust seasoning if needed, and serve immediately.
Copyright 2004 by Ina Garten. All rights reserved.
