Rosemary Castle Potatoes
Preheat oven or toaster oven to 425˚F.
Cut potatoes in half and place in a plastic resealable bag or a large bowl. Pour olive oil over potatoes and coat potatoes.
Transfer potatoes to a baking sheet in a single layer.
Crush rosemary with back of a spoon to release oil. Sprinkle salt and rosemary over potatoes and stir to mix.
Bake for 35 to 45 minutes, or until potatoes are brown on the outside and tender inside.
6 servings
1¼ cups
- Amount per serving
- Calories127
- % Daily Value *
- Total Fat 4.7g7%
- Saturated Fat -1g-5%
- Sodium 212mg10%
- Total Carbohydrate 19g7%
- Dietary Fiber 3.8g14%
- Protein 3.9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
Preheat oven or toaster oven to 425˚F.
Cut potatoes in half and place in a plastic resealable bag or a large bowl. Pour olive oil over potatoes and coat potatoes.
Transfer potatoes to a baking sheet in a single layer.
Crush rosemary with back of a spoon to release oil. Sprinkle salt and rosemary over potatoes and stir to mix.
Bake for 35 to 45 minutes, or until potatoes are brown on the outside and tender inside.
