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Recipes
Shopping list
Ingredients
- 1–2 sprigs fresh rosemary
- 2 tablespoons canola oil
- ¼ teaspoon seasoned salt
- ¼ teaspoon pepper
- ¼ teaspoon roasted garlic
- 1 (20-oz) package refrigerated diced potatoes with onions
Steps
- Preheat oven to 425°F. Snip rosemary (leaves only), using kitchen shears, (1 tablespoon), then place in medium bowl.
- Stir in remaining ingredients (except potatoes) until blended. Stir in potatoes until evenly coated, then spoon mixture into 2-quart baking dish; bake 25–30 minutes or until potatoes are tender and golden. Serve.
Amount per ¼ recipe serving: Calories 190, Total Fat 7g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 320mg, Total Carb 31g, Fiber 0g, Sugars 0g, Protein 3g, Calc 2%, Vitamin A 2%, Vitamin C 4%, Iron 6%