Recipe Details

Roasted Potatoes with Garlic and Rosemary

  • servings: 4
  • 1/4 cup olive oil
  • 4 cloves Garlic; pressed or minced
  • 1 Tbl. Fresh rosemary; chopped
  • 2 lbs. Red skinned potatoes; cut into large chunks
  • Coarse sea salt; to taste
  • to taste Black Pepper; ground
Prehead oven to 450 degrees F with the oven rack in the lower third. Bring 6 quarts of salted water to a boil in a large saucepan. On the stovetop, in a large baking sheet with sides, heat the oil, garlic, and rosemary. Do not allow the garlic to brown. Meanwhile, boil the potatoes in the water for 1 minute. Remove the potatoes with a slotted spoon and place them on the baking sheet. Stir to coat with oil. Roast the potatoes, on the baking sheet, on the lower oven rack. Roast for 20 minutes and then carefully toss with a spatula. Roast another 10 minutes or until cooked through, brown, and crisp. Season with sea salt and freshly ground black pepper. This is excellent served with Parmesan Crusted Chicken and Green Beans Almondine.

Nutritional Facts

  • Serving Size 1 serving (236g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 197
    Calories From Fat 34
  • % Daily Value
  • Total Fat 4g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0g
  • Sodium 15g
  • Total Carbohydrate 38g
  • Dietary Fiber 4g
  • Sugars 34g
  • Protein 5g