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“Fresh rosemary is the key to these savory and colorful potatoes. You can substitute carrots for the sweet potatoes with equally tasty and beautiful results.” Shannon Koene - Blacksburg, Virginia
This recipe is:
Contest Winning
Diabetic Friendly
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Facts 3/4 cup equals 157 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 206 mg sodium, 26 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Rosemary Roasted Potatoes in Simple & Delicious March/April 2010, p33
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Reviewed on May. 28, 2011 by BakinGymnast
I didn't really care for these, but my brother did. It had a very different flavor to it. I like how it was simple to make though.
Reviewed on Jun. 07, 2010 by kyle1987
YUM! I especially like the sweet potatoes. For kicks, the second time I made these, I tossed in some carrot and turnip. Not a big fan of turnips, but it was ok and the carrots were good.
Reviewed on Feb. 22, 2010 by bmjbolt
Yummy!
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