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:

Quickview
159k Calories
3g Protein
5g Total Fat
25g Carbs
3% Health Score
Limit These
Calories
159k
8%

Fat
5g
8%

  Saturated Fat
3g
21%

Carbohydrates
25g
9%

  Sugar
1g
2%

Cholesterol
13mg
5%

Sodium
254mg
11%

Get Enough Of These
Protein
3g
6%

Vitamin C
25mg
30%

Vitamin B6
0.4mg
20%

Potassium
661mg
19%

Fiber
3g
12%

Manganese
0.24mg
12%

Vitamin K
11µg
11%

Phosphorus
91mg
9%

Copper
0.18mg
9%

Magnesium
34mg
9%

Vitamin B3
1mg
8%

Vitamin B1
0.12mg
8%

Iron
1mg
7%

Folate
26µg
7%

Vitamin B5
0.45mg
5%

Vitamin A
201IU
4%

Zinc
0.48mg
3%

Vitamin B2
0.05mg
3%

Calcium
21mg
2%

Vitamin E
0.17mg
1%

Selenium
0.76µg
1%

covered percent of daily need
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