Rosemary Roasted Potatoes
Rosemary roasted potatoes have tender centers, lightly browned edges, and savory herb flavor. This easy side dish needs just five minutes of prep.
Servings: 4 servings
Equipment
Ingredients
- 1 pound baby potatoes cut in half
- 1½ tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon dried rosemary , or ½ Tablespoon fresh rosemary
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- In a bowl*, toss potatoes with oil and seasonings. Spread potatoes on a baking sheet.
- Bake in oven for 25 to 27 minutes or until potatoes are tender and browned slightly.
Notes
*Potatoes can be tossed with oil and seasonings directly on the baking sheet.
Cut potatoes to a uniform size for even cooking.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 134kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 298mg | Potassium: 479mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 22mg | Calcium: 15mg | Iron: 1mg