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Yunhee Kim Photo by: Yunhee Kim

Rosemary-Roasted New Potatoes

Give roasted new potatoes a whole new flavor by adding fresh rosemary to the mix.

Health APRIL 2007

  • Yield: Makes 4 servings (serving size: about 3/4 cup)
  • Cook time: 22 Minutes
  • Prep time: 5 Minutes


  • 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


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.


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.

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

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Rosemary-Roasted New Potatoes Recipe