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Oven Roasted Rosemary Potatoes
Crispy roasted baby potatoes seasoned with fresh rosemary.
Course
Side Dish
Cuisine
American
Keyword
oven roasted potatoes, rosemary potatoes, rosemary roasted potatoes
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Soaking Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
4
Calories
150
kcal
Author
Lindsay Moe
Ingredients
1
pound
baby potatoes
quartered (I used a tricolor blend, but any will work)
2
tablespoons
olive oil
2
tablespoons
chopped fresh rosemary
Coarse kosher salt and freshly ground black pepper
Instructions
Place potatoes in a large bowl and cover with cold water. Allow to soak one hour.
Drain the potatoes and place them on a clean kitchen towel. Dry the potatoes as much as possible using the towel.
Preheat the oven to 400ºF.
Arrange potatoes in a single layer on a rimmed baking sheet. Drizzle with olive oil, then use your hands to rub it around and coat all the potatoes.
Sprinkle potatoes with rosemary, salt, and pepper.
Roast 30 minutes, stir the potatoes, then roast for 30 minutes more or until the potatoes are crisp and brown.
Video
Nutrition
Calories:
150
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
7
mg
|
Potassium:
477
mg
|
Fiber:
2
g
|
Vitamin A:
30
IU
|
Vitamin C:
22.5
mg
|
Calcium:
17
mg
|
Iron:
1
mg