Rosemary Potatoes

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Rosemary PotatoesRecipe
Becky Luigart-Stayner; Mary Catherine Muir
These rosemary potatoes taste as if they were roasted in the oven--but take only half the time making them a versatile and easy side dish.
4 servings (serving size: 3/4 cup)


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1 tablespoon butter
1 teaspoon bottled minced garlic
1 teaspoon dried rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds red potatoes, quartered (about 4 cups)


Place butter and garlic in an 8-inch square baking dish. Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper, and potatoes; toss well. Cover and microwave at HIGH for 15 minutes or until potatoes are tender.

Created date

June 2004

Nutritional Information

Calories 155
Caloriesfromfat 18 %
Fat 3.1 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 3.9 g
Carbohydrate 29 g
Fiber 3.2 g
Cholesterol 8 mg
Iron 2.4 mg
Sodium 182 mg
Calcium 30 mg