Recipe courtesy of Clayton Shurley
Rosemary Roasted Potatoes
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 514
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
6 medium red potatoes cut in wedges
8 teaspoons olive oil
2 teaspoons chopped garlic
2 teaspoons chopped rosemary leaves
Salt and pepper
Directions
- Preheat oven to 350 degrees F.
- Place potatoes in pot and add water to cover. Bring water to a boil. When the water is brought to a boil, turn heat off and remove from stove top. Strain potatoes and place in a mixing bowl. Add olive oil, garlic, rosemary, salt and pepper, to taste, and toss to combine.
- Place the potato wedges on a sheet pan and roast in the oven, stirring often with spatula until golden brown.