Rosemary Potatoes

Rosemary Potatoes Recipe
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.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

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

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)

Preparation

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.

Note:

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.

March 2001
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