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–+ servings
rosemary potatoes

Rosemary Potatoes

This recipe for roasted rosemary potatoes, and the variations I give you below for a mix of roasted vegetables, are both my own creations.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 164 kcal

Ingredients
 
 

  • 4 potatoes, large, peeled and cut into long wedges or 8 to 10 small potatoes left whole
  • vegetable oil, (I use avocado oil or olive oil)
  • salt and pepper to taste
  • 1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried (approximately)

Instructions
 

  • Preheat the oven to 400ºF.
  • Spray a 9"x13" baking dish with non-stick spray. Add the potato wedges. Pour enough oil over the potatoes to coat them. The exact amount depends on the amount of potatoes, but mix the potatoes and oil together (I use my clean hands to mix) to coat the wedges with oil.
  • Add salt and pepper to taste. Sprinkle the whole thing with rosemary. Again, the exact amount depends on how much potato you have, but enough so the potatoes are well dotted with the rosemary.
  • Bake in the oven for 45 minutes to an hour, until they are cooked through and a bit crispy.

Nutrition

Calories: 164kcalCarbohydrates: 37gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 13mgPotassium: 897mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 42mgCalcium: 26mgIron: 2mg
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