Rosemary Roasted Potatoes

Name: Rosemary Roasted Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 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

TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD: 8 servings.

“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

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

1. 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.
2. 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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