Rosemary Potatoes

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 18%
  • Fat: 3.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.9g
  • Carbohydrate: 29g
  • Fiber: 3.2g
  • Cholesterol: 8mg
  • Iron: 2.4mg
  • Sodium: 182mg
  • Calcium: 30mg

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

  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.
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.

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