Rosemary Roasted Fingerling Potatoes

By BClover

Ingredients

• 2 1/2 pounds fingerling potatoes, halved
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon freshly ground black pepper

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 375°.

2. Place potatoes on a jelly-roll pan. Drizzle potatoes with oil; sprinkle with salt, rosemary, and pepper. Toss to combine; spread into a single layer on pan. Bake at 375° for 30 minutes or until lightly browned and tender.


Nutritional Information

Calories:
147
Fat:
3.4g (sat 0.5g,mono 2.5g,poly 0.4g)
Protein:
3.4g
Carbohydrate:
25.1g
Fiber:
1.7g
Cholesterol:
0.0mg
Iron:
1.3mg
Sodium:
185mg
Calcium:
1mg