Delicious Roasted Red Potatoes
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Delicious Roasted Red Potatoes
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Every protein on earth goes well with a potato, and these Roasted Red Potatoes are the perfect crispy-on-the-outside, tender-on-the-inside addition to any main.
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Ingredients
- 3 lbs potatoes washed, red-skinned variety
- 1/4 cup olive oil
- 6 cloves garlic minced
- 1 lemon zested
- 1 tablespoon salt sea salt
- 1 teaspoon black pepper freshly ground
- 3 prigs rosemary fresh
- Parmesan Cheese for garnishing
Instructions
- Preheat the oven to 375°F.
- Quarter your potatoes if they are large, or halve them if they are small. Just make sure all the pieces are a similar size to ensure they cook consistently.
- Toss the potatoes in a large bowl with olive oil, garlic, rosemary, lemon zest, salt, and pepper until they are completely coated.
- Spread the coated potatoes on a baking sheet in a single layer and roast in the oven for 35 to 40 minutes or until soft inside and crispy on the outside. Shake the baking tray halfway through cooking to get them brown on all sides, and let them cook for an extra 15 minutes if you like them extra-crispy.
- Garnish with additional lemon zest and freshly grated Parmesan cheese before serving.
Nutrition Information
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Calories
186kcal
(9%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
903mg
(38%)
Potassium
803mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
18IU
(0%)
Vitamin C
22mg
(24%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 903mg | 38% |
| Potassium | 803mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 22mg | 24% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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