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Recipe courtesy of Tyler Florence
Recipe courtesy of Tyler Florence
Watch how to make this recipe.
Crunchy Roasted Rosemary Potatoes
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 435
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 8 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 18 mg
- Sodium
- 842 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 435
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 8 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 18 mg
- Sodium
- 842 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately.
