Rosemary Potatoes
Fluffy potatoes with crisp, roasted edges are seasoned to perfection with just rosemary, salt, and pepper in these Rosemary Roasted Potatoes.
Servings: 6
Ingredients
- 8 medium size red potatoes about 4 cups chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 2 large sprigs rosemary about 1 tablespoon finely minced
- 1 tablespoon finely chopped Italian parsley
Instructions
- Preheat the oven to 425°F. Chop the potatoes into bite-size pieces and place them on a large baking sheet. Drizzle with olive oil and toss with your hands to coat thoroughly.
- Sprinkle generously with salt, pepper and rosemary. Toss again to distribute the spices over all the pieces. Spread the potatoes across the baking sheet.
- Roast for 35-40 minutes, stirring the potatoes and turning them over with a large spatula at last once halfway through.
- Potatoes are done when they are fork tender, golden brown, and slightly crisp on the edges. Sprinkle with parsley before serving.
Nutrition
Calories: 76kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 9mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.4mg