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 Cooking Light

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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

  1. 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.
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