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Ready In:
50 minutes
Serves: 6
These crispy potatoes will make any dish special. They will be a hit with the whole family.
What you'll need
Large Bowl or Resealable Bag
Spoon
Ingredients
Serves 6
2 pounds New Potatoes approximately 24 small potatoes
1/4 cup Olive Oil
1 tablespoon Fresh Rosemary chopped
1/2 teaspoon Salt
Directions
1.Preheat oven or toaster oven to 425˚F.
2.Cut potatoes in half and place in a plastic resealable bag or a large bowl. Pour olive oil over potatoes and coat potatoes.
3.Transfer potatoes to a baking sheet in a single layer.
4.Crush rosemary with back of a spoon to release oil. Sprinkle salt and rosemary over potatoes and stir to mix.
5.Bake for 35 to 45 minutes, or until potatoes are brown on the outside and tender inside.
Nutrition Facts
Serving Size 1.25 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 127 | ||
| % Daily Value* | ||
| Total Fat 5 g | 6% | |
| Saturated Fat <1 g | 3% | |
| Sodium 212 mg | 9% | |
| Total Carbohydrate 19 g | 7% | |
| Dietary Fiber 4 g | 14% | |
| Protein 4 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: Food Smarts Recipe Booklet
Authors: Lisa Barnes
Cooking Environment: Limited Kitchen
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