Roasted Baby Potatoes with Rosemary
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 189
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 43
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 555
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
2 pounds small potatoes, baby Yukon gold or red skin potatoes
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper
Directions
- Preheat oven to 450 degrees F.
- Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
- Place potatoes on center rack of oven and roast 20 minutes, until just tender.