Roasted Red Potatoes with Rosemary
Ingredients
- 6 to 8 small red potatoes (quartered into ½ inch pieces)
- 1 tablespoon olive oil
- 1 tablespoon minced fresh rosemary (or 1 tsp dry rosemary)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425 F.
- Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 20-25 minutes, until tender and golden.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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