Taste of Home
Rosemary Red Potatoes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1-3/4 pounds small red potatoes, quartered
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1 small onion, quartered
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1/4 cup olive oil
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1-1/2 teaspoons dried rosemary, crushed
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2 garlic cloves, minced
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1/4 teaspoon garlic salt
Directions
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1.
In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned.
Nutrition Facts
1 cup: 273 calories, 14g fat (2g saturated fat), 0 cholesterol, 126mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 4g protein.
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