Oven-Roasted Potatoes With Rosemary and Garlic
Per ServingOven-Roasted Potatoes With Rosemary and Garlic |
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|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 1/2 cup | ||
| Calories | 187 | |
| Fat | 2 | g |
| Saturated Fat | 0 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 38 | g |
| Fiber | 5 | g |
| Sugars | 2 | g |
| Cholesterol | 0 | mg |
| Sodium | 194 | mg |
| Potassium | 895 | mg |
| Protein | 4 | g |
| Phosphorus | 125 | mg |
| Choices: Starch 2.5 | ||
- Makes: 6 servings
- Serving Size: 1/2 cup
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
Ingredients
| 3 | lbs. | potatoes, such as Yukon gold or red bliss |
| 2 | Tbsp. | fresh rosemary |
| 8 | whole garlic cloves, peeled | |
| q | Tbsp. | extra-virgin olive oil |
| 1/2 | tsp. | fine sea salt |
| 1/2 | tsp. | freshly ground pepper or more, if desired |
Directions
- Preheat the oven to 425 F.
- Wash and dry the potatoes. Cut the potatoes into bite-size pieces, unless you are using baby potatoes.
- Strip the rosemary from the stems. Slightly bruise the rosemary with a chef's knife. Peel the garlic.
- Place the potatoes, rosemary, and garlic in a large mixing bowl. Add the olive oil to evenly coat the potatoes. Sprinkle everything with salt and pepper.
- Place the potatoes on a parchment-lined baking sheet in a single layer.
- Roast the potatoes in the oven for 30 minutes to 1 hour, depending on the size of the potatoes, or until they're fork-tender and golden brown.
