Rosemary and Garlic Roasted Potatoes
Rosemary's piney scent is so particular you could never mistake it for any other herb. A handful of sprigs (left over from Beef Sautéed with White Wine and Rosemary ) mingle with garlic to cast a spell over roasted potatoes, resulting in something that's just right on a winter night.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Garlic
Potato
Side
Roast
Christmas
Vegetarian
Quick & Easy
Dinner
Rosemary
Winter
Healthy
Vegan
Christmas Eve
Potluck
Gourmet
Sugar Conscious
Pescatarian
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 3 tablespoons olive oil
- Carbohydrate 43 g(14%)
- Fat 11 g(17%)
- Fiber 6 g(25%)
- Protein 5 g(10%)
- Saturated Fat 2 g(9%)
- Sodium 17 mg(1%)
- Calories 283
Step-by-step
- Preparation Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.
- Toss ingredients with 1 teaspoon salt and 1/2 teaspoon pepper.
- Spread in 1 layer on hot pan and roast 20 minutes.
- Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting).
- Roast 15 minutes, then loosen and turn potatoes over again.
- Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.
- Preparation Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.
- Toss ingredients with 1 teaspoon salt and 1/2 teaspoon pepper.
- Spread in 1 layer on hot pan and roast 20 minutes.
- Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting).
- Roast 15 minutes, then loosen and turn potatoes over again.
- Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.
