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Whole Roasted Garlic Rosemary Potatoes
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These Whole Roasted Garlic Rosemary Potatoes are deliciously crisp and salty on the outside and buttery soft on the inside.
Course
Side Dishes
Cuisine
American
Keyword
potatoes, roasted, Rosemary, side dish
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Servings
4
servings
Calories
150
Author
Laurie McNamara
Ingredients
1½
pound
small redskin potatoes
1
Tablespoon
garlic infused olive oil
1
teaspoon
coarse sea salt
more or less to taste
freshly ground black pepper
2
sprigs fresh rosemary leaves
chopped
Instructions
Wash the potatoes and place into a pot with enough water to cover the potatoes.
Bring to a boil. Cook for about 12-15 minutes or until a knife can be inserted but still meets some resistance.
Drain, and place in a large bowl. Toss with the garlic olive oil, sea salt, black pepper and chopped rosemary.
Place on a sheet pan and into a preheated 425ºF oven for about 20-25 minutes, tossing them halfway through the baking time. Serve.
Notes
You can also wrap these in tin-foil and throw them on the barbecue for 20-25 minutes.
Nutrition
Serving:
1
g
|
Calories:
150
kcal
|
Carbohydrates:
27
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
612
mg
|
Potassium:
775
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
13
IU
|
Vitamin C:
15
mg
|
Calcium:
18
mg
|
Iron:
1
mg