Roasted Rosemary Garlic Potatoes
Taste so good, you want to live on them, but you know you can't!
Roasted potatoes are so delicious, we want to eat 'em every day but we can't - our waistlines won't let us.
So, we started National Potato Day, celebrated whenever we get an overwhelming urge for roasted rosemary garlic potatoes. That's why we call this a Holiday Recipe!
Actually, when you look at the nutrition data, these roasted potatoes are healthier than you might think. So bliss out!
Total Prep & Cook Time: 45 minutes
8 Servings
Nutrition Data Per Serving: 290 Cal, 4g Fat, 6g Protein, 168mg Sodium, 64g Carb, 9g Fiber, low Cholesterol, good source Vit C, B6, Potassium, Estimated Glycemic Load 26
Ingredients
- 8 large waxy potatoes, such as Yukon Gold
- Olive oil to coat (approx 1 Tbsp)
- 1 - 2 tsp dried lightly crushed rosemary leaf
- 6 - 8 cloves garlic, peeled & minced (more if you're a big garlic fan)
- 1/2 tsp salt or to taste
- 1 tsp fresh ground black pepper or to taste
Directions:
- Preheat oven to 425 degrees
- Scrub the potatoes well - peeling is optional
- Cut each potato lengthwise in 8 wedges
- Line a large roasting pan or jelly roll pan (cookie sheet with sides) with parchment paper (prevents potatoes from sticking to the pan)
- Drizzle olive oil over them, and stir to coat with oil
- Bake for 15 minutes
- Remove from oven, toss with rosemary, garlic, salt & pepper to taste
- Bake another 10 - 15 minutes, until golden brown and crispy
Recipe Tips:
This recipe makes A LOT if you use 8 potatoes. If you're only one or two, use the appropriate number of potatoes, or you may O.D., because you won't be able to stop eating them.
The nutrition data above is based on leaving the skins on, so do that if you like - more nutrition and less work after all! Reduce the oil for fewer calories per serving.
Roasted potatoes are divine solo, but also go well with ketchup or mustard, Tofu Burgers And Fixins', and a crispy sweet Carrot Apple Salad.
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