Roasted Yukon Potatoes with Rosemary
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 224 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 3 grams
- Protein
- 13 grams
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 224 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 3 grams
- Protein
- 13 grams
Ingredients
6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges
8 cloves garlic, left in their skins
1 tablespoon chopped fresh rosemary leaves
3 tablespoons extra-virgin olive oil
Kosher salt freshly ground black pepper
Directions
- Preheat oven to 425 degrees F.
- Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.
