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Rosemary Castle Potatoes

Yields6 ServingsPrep Time5 minsCook Time45 minsTotal Time50 mins

 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.