Name: Roasted Rosemary Red Potatoes
Yield: 8
Ingredients: Nonstick aluminum foil; 3 lb petite red potatoes; 1 lemon, for zest; 3 tablespoons fresh rosemary, finely chopped; 3 cloves garlic, finely chopped; 3 tablespoons olive oil; 3/4 teaspoon kosher salt; 1/4 teaspoon pepper

Recipes

Roasted Rosemary Red Potatoes

8 servings

50 minutes total (Active 10)

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Ingredients

Nonstick aluminum foil
3 lb petite red potatoes
1 lemon, for zest
3 tablespoons fresh rosemary, finely chopped
3 cloves garlic, finely chopped
3 tablespoons olive oil
¾ teaspoon kosher salt
¼ teaspoon pepper

Steps

Preheat oven to 400°F. Line baking sheet with foil.
Cut potatoes into quarters. Zest lemon (2 teaspoons). Chop rosemary (leaves only). Chop garlic (1 tablespoon).
Place all ingredients in large bowl; toss to coat. Arrange potatoes on baking sheet in single layer; roast 35–40 minutes or until browned and tender. Serve immediately.

Amount per ⅛ recipe serving: Calories 170, Total Fat 5g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 105mg, Total Carb 28g, Fiber 0g, Sugars 2g, Protein 3g, Calc 2%, Vitamin A 0%, Vitamin C 90%, Iron 6%