I made this recipe with fresh new potatoes, instead of frozen - my husband and I both liked it and we'll make it again. Tasty and easy!
Rosemary-Roasted New Potatoes
Yunhee Kim
Prep: 5 minutes; Cook: 22 minutes.
Yield: Makes 4 servings (serving size: about 3/4 cup)
Recipe from
More From Health
Nutritional Information
Amount per serving
- Calories: 123
- Fat: 3g
- Saturated fat: 0.5g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.0g
- Protein: 4g
- Carbohydrate: 19g
- Fiber: 4g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 220mg
- Calcium: 9mg
Ingredients
- 1 (1-pound, 4-ounce) package refrigerated red potato wedges (such as Simply Potatoes)
- 2 tablespoons chopped fresh rosemary
- 3 garlic cloves, crushed
- 1 tablespoon olive oil
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preparation
- 1. Preheat oven to 500°.
- 2. In a large bowl, combine potatoes and remaining ingredients.
- 3. Toss thoroughly to coat each potato wedge with oil and seasonings.
- 4. Place the potato wedges on a baking sheet that's lined with foil.
- 5. Bake 22 minutes or until tender and golden. Serve hot.
Rosemary-Roasted New Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Health
More Recipes for Side Dishes/Vegetables
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Roasted Variegated Potatoes With Garlic and Rosemary
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Rosemary Potatoes
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Roasted Potato-and-Bacon Salad
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