Recipe courtesy of Tiffani Thiessen
Rosemary Potatoes
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- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 230
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 430 mg
- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 230
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 430 mg
Ingredients
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Directions
- Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.
- Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.
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