3.5 from 39 votes
Rosemary Roasted Rainbow Potatoes
Balanced, flavorful, and enjoyable—this recipe has it all.
Calories: 178 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- About 2 pounds or 1/3 pound per person assorted baby potatoes, multicolored
- extra virgin olive oil
- sea salt
- Fresh cracked pepper
- 1 bunch fresh rosemary about 6 large sprigs
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.
Cup of Yum
Nutrition Information
Calories
178kcal
(9%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
446mg
(19%)
Potassium
717mg
(20%)
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
% 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.