Rosemary Roasted Potatoes
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5
Rosemary Roasted Potatoes
Description
This recipe combines baby potatoes with olive oil, butter, garlic, and fresh chopped rosemary to infuse flavor throughout the roasting process. The garlic is minced finely to distribute its taste evenly. Baking covered with foil traps steam initially, promoting tender insides, then can be uncovered at the end if desired for extra crispness.
The roasting temperature of 375°F allows the potatoes to cook thoroughly over about 40 minutes without drying out or burning the garlic. The resulting dish pairs well as a complement to roasted meats, poultry, or as part of a vegetable platter. The rosemary imparts a familiar piney and slightly floral note that elevates the simple potatoes.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter melted, unsalted
- 3 cloves garlic minced
- 1 lb (450g) baby potato
- 1 tablespoon rosemary chopped
- 1/4 teaspoon salt
- rosemary for garnishing, sprigs
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the olive oil, butter, garlic, baby potatoes, rosemary, and salt in a cast-iron skillet or baking pan. Cover with a sheet of aluminum foil to prevent the garlic from over-browning.
- Bake in the oven for 40 minutes, or until the skin is crisp and the insides of the potatoes are fork-tender. Garnish with rosemary sprigs and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 198kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 204mg | 9% |
| Potassium | 656mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 31mg | 34% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.