5 from 21 votes
Roasted Rosemary Potatoes
These roasted rosemary potatoes feature peeled russet potatoes cut into cubes, tossed with olive oil and fresh rosemary, then baked until golden with a crisp crust and tender inside. The addition of sea salt enhances the natural flavors. This simple preparation yields aromatic and hearty potatoes suitable as a side dish for meals.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
Calories:
247 kcal
Course:
Side Dish
Cuisine:
Italian, Vegetarian
Ingredients
- 4 russet potato peeled and cut into 1" cube
- 4 tablespoons olive oil
- rosemary sprig
- salt sea salt
Instructions
- Preheat oven to 375F degrees. Spread one tablespoon of the olive oil on a cookie sheet. Add the russet potatoes, rosemary, and olive oil in a bowl. Mix well to coat all the potato cubes.
- Place the potatoes on the cookie sheet and sprinkle generously with the salt. Bake in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.
Cup of Yum
Nutrition Information
Calories
247kcal
(12%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Sodium
21mg
(1%)
Potassium
879mg
(19%)
Fiber
5g
(20%)
Vitamin C
24.3mg
(27%)
Calcium
64mg
(6%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 247
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 21mg | 1% |
| Potassium | 879mg | 19% |
| Fiber | 5g | 20% |
| Vitamin C | 24.3mg | 27% |
| Calcium | 64mg | 6% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.