Rosemary Roasted Potatoes Recipe
Ingredients
| Potatoes | 2 Pound (small, red, thin-skinned, 1 to 2 inches in diameter) | |
| Red onion | 1 Small, finely chopped | |
| Lemon juice | 1 Tablespoon | |
| Dry rosemary | 1 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 868 Calories from Fat 146
% Daily Value*
Total Fat 17 g25.5%
Saturated Fat 2.7 g13.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 445 mg18.5%
Total Carbohydrates 175 g58.4%
Dietary Fiber 23 g91.9%
Sugars 10.3 g
Protein 19 g38.1%
Vitamin A 3.6% Vitamin C 318.6%
Calcium 18.2% Iron 47.9%
*Based on a 2000 Calorie diet
Directions
Arrange in a single layer in a shallow pan.
Sprinkle onion, lemon juice, and rosemary over potatoes.
Pour olive oil into pan to a depth of 1/8 inch.
Turn potatoes over in oil.
Bake, uncovered, in a 400° oven, shaking pan occasionally to rotate potatoes in oil, until largest potatoes are fork-tender (25 to 40 minutes).
Season to taste with salt.
Chef
