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Rosemary Red Potatoes Recipe

Photo by: Taste of Home

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Great with steak or any meat, this is one of our best-loved potato “sidekicks.“ Sometimes I add sliced fresh mushrooms and sliced fresh zucchini tossed with a little olive oil after the potatoes have baked about 15 minutes. —Kelly Ward Hartman, Cape Coral, Florida

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4 Servings
Prep/Total Time: 30 min.

Ingredients

1-3/4 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup Crisco® Light Olive Oil or Canola Oil
1-1/2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon garlic salt

Directions

In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 273 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 126 mg sodium, 34 g carbohydrate, 4 g fiber, 4 g protein.

Rosemary Red Potatoes published in Taste of Home October/November 2005, p33