Rosemary Roasted Rainbow Potatoes
User Reviews
3.5
26 reviews
Good
Rosemary Roasted Rainbow Potatoes
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- About 2 pounds or 1/3 pound per person assorted baby potatoes, multicolored
- extra virgin olive oil
- salt sea salt
- black pepper fresh cracked
- 1 rosemary about 6 large sprigs, fresh bunch
Instructions
- Set oven to 375F
- Rinse and dry the potatoes. Slice them in half, lengthwise and add them to a large bowl. Note: you want the potatoes to cook evenly, so if you have larger potatoes, cut them in wedges or slices to match the smaller ones.
- Toss the potatoes with olive oil to lightly coat them, and season with salt and pepper. Arrange in a single layer on one or two baking sheets, and add half of the rosemary.
- Roast until the potatoes are tender, about 30-40 minutes. Rearrange them once or twice during that time so they cook evenly.
- Remove the burnt rosemary stems and strip the leaves from the remaining rosemary and toss with the potatoes. Serve immediately.
Nutrition Information
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Calories
178kcal
(9%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
446mg
(19%)
Potassium
717mg
(15%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
6IU
(0%)
Vitamin C
34mg
(38%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 446mg | 19% |
| Potassium | 717mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 34mg | 38% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
26 reviews
Good
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