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Rosemary Potatoes

Becky Luigart-Stayner; Mary Catherine Muir
Yield 4 servings (serving size: 3/4 cup)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.