Rosemary-Garlic Roasted Potatoes
If you have approximately 1 hour to spend in the kitchen, Rosemary-Garlic Roasted Potatoes might be a super gluten free and lacto ovo vegetarian recipe to try. This side dish has 160 calories, 3g of protein, and 5g of fat per serving. This recipe serves 18 and costs 70 cents per serving. Head to the store and pick up kosher salt, red potatoes, garlic, and a few other things to make it today. 404 people have tried and liked this recipe. It is brought to you by Foodnetwork. Overall, this recipe earns a good spoonacular score of 40%. If you like this recipe, you might also like recipes such as Rosemary Garlic Roasted Potatoes, Rosemary and Garlic Roasted Potatoes, and Garlic-Rosemary Roasted Potatoes.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1/2 cup (1 stick) butter
2 pounds brown fingerling potatoes
2 tablespoons minced fresh parsley
6 cloves garlic
Kosher salt and freshly ground pepper
2 pounds small purple potatoes
2 pounds small red potatoes
2 sprigs rosemary
Equipment:
oven
frying pan
baking sheet
Cooking instruction summary:
Preheat the oven to 400 degrees F. Mince the garlic really finely, then strip the leaves off the rosemary sprigs and mince them finely, too. Melt the butter in a small skillet over medium heat, then throw in the rosemary and garlic. Reduce the heat to low and simmer 10 minutes, or until the butter is totally infused. Arrange all of the potatoes on baking sheets and toss with the butter mixture. Roast 35 to 45 minutes, or until the potatoes are tender and nice and golden brown. Arrange them on a large platter, add salt and pepper to taste and sprinkle the parsley over the top. Photograph by Con Poulos
Step by step:
1. Preheat the oven to 400 degrees F. Mince the garlic really finely, then strip the leaves off the rosemary sprigs and mince them finely, too.
2. Melt the butter in a small skillet over medium heat, then throw in the rosemary and garlic. Reduce the heat to low and simmer 10 minutes, or until the butter is totally infused.
3. Arrange all of the potatoes on baking sheets and toss with the butter mixture. Roast 35 to 45 minutes, or until the potatoes are tender and nice and golden brown. Arrange them on a large platter, add salt and pepper to taste and sprinkle the parsley over the top.
4. Photograph by Con Poulos
Nutrition Information:
covered percent of daily need
