“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
Rosemary Roasted Potatoes
Rosemary Roasted Potatoes
Prep Time
15 min
Cook Time
40 min
Yield
8 servings
Ingredients
- 1-1/2 pounds potatoes, peeled and cut into 1-inch cubes
- 1-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 large onion, cut into wedges
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
- 1-1/2 teaspoons Creole seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a large bowl, combine the potatoes, sweet potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan.
- Bake at 425° for 40-50 minutes or until tender, stirring occasionally.
Nutrition Facts
3/4 cup: 157 calories, 5g fat (1g saturated fat), 0 cholesterol, 206mg sodium, 26g carbohydrate (7g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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