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Quick Oven Baked Potatoes
Recipe courtesy of Kathleen Daelemans
Quick Oven Baked Potatoes
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 121 calorie
- Total Fat
- 3.6 grams
- Saturated Fat
- 0.5 grams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 1.8 grams
- Protein
- 2.4 grams
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 121 calorie
- Total Fat
- 3.6 grams
- Saturated Fat
- 0.5 grams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 1.8 grams
- Protein
- 2.4 grams
Ingredients
2 pounds small red and white potato, quartered
1 to 2 tablespoons olive oil
2 tablespoons chopped rosemary leaves
2 cloves garlic, minced
Salt and freshly ground black pepper
Directions
- Preheat the oven to 425 degrees F.
- Place potatoes in a plastic bag with the oil, rosemary, and garlic. Shake until well coated. Pour onto a cookie sheet, season with salt and pepper. Cook, turning once, until golden and crispy, about 30 minutes.
Cook’s Note
Tips: They're especially good cooked on a pizza stone, place cut side down so they get really nice and brown.
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