Rosemary Castle Potatoes
2 lbs Small white new potatoes or fingerling potatoes (about 24) scrubbed
¼ cup Olive oil
1 tbsp Fresh rosemary chopped
½ tsp Salt
Supplies You'll Needed:
Sharp knife
Plastic resealable bag or large bowl
Baking sheet
Spoon
1
Preheat oven or toaster oven to 425˚F.
2
Cut potatoes in half and place in a plastic resealable bag or a large bowl. Pour olive oil over potatoes and coat potatoes.
3
Transfer potatoes to a baking sheet in a single layer.
4
Crush rosemary with back of a spoon to release oil. Sprinkle salt and rosemary over potatoes and stir to mix.
5
Bake for 35 to 45 minutes, or until potatoes are brown on the outside and tender inside.
Nutrition Facts
6 servings
Serving size
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
2 lbs Small white new potatoes or fingerling potatoes (about 24) scrubbed
¼ cup Olive oil
1 tbsp Fresh rosemary chopped
½ tsp Salt
Supplies You'll Needed:
Sharp knife
Plastic resealable bag or large bowl
Baking sheet
Spoon
