Recipe courtesy of Ina Garten
Rosemary Roasted Potatoes
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- Level: Easy
- Total: 1 hr 8 min
- Prep: 8 min
- Cook: 1 hr
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 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
- Level: Easy
- Total: 1 hr 8 min
- Prep: 8 min
- Cook: 1 hr
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 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
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
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Recipe Review Highlights
Generated by AI using recent reviews for this recipe.
The recipe utilizes wholesome ingredients that result in potatoes with a crisp, flavorful exterior and a tender, buttery interior, enhanced by the aromatic rosemary and garlic.
People have successfully substituted rosemary with other herbs like thyme or basil, and used garlic salt or fresh garlic to their taste. Some have also experimented with different types of potatoes and cooking oils.
This recipe is versatile and has been used for various occasions including Easter dinner, family potlucks, and Christmas. It serves as a delightful side dish for many meals.
