Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 2001

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Credit: Becky Luigart-Stayner; Mary Catherine Muir

Recipe Summary test

Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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.

Nutrition Facts

155 calories; calories from fat 18%; fat 3.1g; saturated fat 1.9g; mono fat 0.8g; poly fat 0.2g; protein 3.9g; carbohydrates 29g; fiber 3.2g; cholesterol 8mg; iron 2.4mg; sodium 182mg; calcium 30mg.
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