Rosemary Red Potatoes Recipe
- 1-3/4 pounds small red potatoes, quartered
- 1 small onion, quartered
- 1/4 cup olive oil
- 1-1/2 teaspoons dried rosemary, crushed
- 2 garlic cloves, minced
- 1/4 teaspoon garlic salt
- 1. 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.
1 cup: 273 calories, 14g fat (2g saturated fat), 0mg cholesterol, 126mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 4g protein
Reviews for Rosemary Red Potatoes
"We made this along with the garlic mushroom ribeyes. This is a split review--I did not care for these, but my hubby loved them I though they weren't crispy enough and a little bland."
"Excellent and easy to prepare. I paired with Honey dijon chicken for an restaurant-quality meal. I got rave reviews from my toughest critics: my husband and my older sister. That says a lot."
"Great side dish! I served this with the Ribeyes from the same issue."
"Delicious potatoes. I think they would go well with just about any meat dish. I used sunflower oil instead of olive because that is what I have. Even the kids like them."
"These are excellent! I also wrap them in foil and throw them on the grill."
"This is a recipe that we have used for midweek manna dinners at church and it always goes over well."