Wonderful with tenderloin and roasted veggies! So simple to prepare and dramatic results!
Rosemary Potatoes
Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr
Simple Rosemary Potatoes complement most any entree. Just toss together red potatoes with fresh thyme and rosemary and the results are a flavorful side dish in less than 30 minutes.
Yield: Serves 4 (serving size: about 1/3 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 90
- Fat: 3.5g
- Saturated fat: 0.5g
- Sodium: 153mg
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces quartered red potatoes
Preparation
- Preheat oven to 450°. Combine olive oil, thyme, rosemary, salt, black pepper, and potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake at 450° for 25 minutes or until golden brown and tender.
Rosemary Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Potato-Leek Gratin
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Oven-Baked Potato Pancakes
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Hash Brown Fingerling Potatoes Provençale
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