Rosemary Roasted Potatoes

By MaryEllen

Ingredients

• 2 lb new potatoes
• 1 Tbs olive oil
• 2 garlic
• 1/2 teaspoon crushed dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Servings: 4
• Nutrition Facts
• Serving size: 1/4 of a recipe (8.2 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 212.39
• Calories From Fat (15%) 32.07
• % Daily Value
• Total Fat 3.63g 6%
• Saturated Fat 0.5g 3%
• Cholesterol 0mg 0%
• Sodium 159.51mg 7%
• Potassium 1241.29mg 35%
• Total Carbohydrates 41.51g 14%
• Fiber 3.81g 15%
• Sugar 0.02g
• Protein 4.81g 10%
• Reviews
• 4 stars - ME 1/22/2007

Preparation

Step 1

1. SKILLET OR DUTCH OVEN DIRECTIONS: Cook Potatoes in water for 8 mins. Drain and return to pan. Add remaining ingredients and cook uncovered for 10-12 mins, or till tender and brown, stirring occasionally.

ROASTING DIRECTIONS: In a greased 9/13" pan, arrange raw potatoes. In a bowl stir together oil with seasonings. Pour over potatoes and stir to coat. Bake uncovered in a 450 F oven about 25 minutes till brown and tender.

COOK'S NOTES: In following Roasting directions, be sure that the potatoes are cut into small pieces. Use either the very tiny potatoes cut in half or cut larger ones into 6-8 pieces.