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Rosemary Roasted Potatoes

Magical.Palate's picture
Ingredients
  Potatoes 2 Pound (small, red, thin-skinned, 1 to 2 inches in diameter)
  Red onion 1 Small, finely chopped
  Lemon juice 1 Tablespoon
  Dry rosemary 1 Teaspoon
  Olive oil 1 Tablespoon
  Salt To Taste
Directions

Scrub potatoes, but do not peel; cut in half if larger than 1 inch in diameter.
Arrange in a single layer in a shallow pan.
Sprinkle onion, lemon juice, and rosemary over potatoes.
Pour olive oil into pan to a depth of 1/8 inch.
Turn potatoes over in oil.
Bake, uncovered, in a 400° oven, shaking pan occasionally to rotate potatoes in oil, until largest potatoes are fork-tender (25 to 40 minutes).
Season to taste with salt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Roasted
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 868 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.5%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 445 mg18.5%

Total Carbohydrates 175 g58.4%

Dietary Fiber 23 g91.9%

Sugars 10.3 g

Protein 19 g38.1%

Vitamin A 3.6% Vitamin C 318.6%

Calcium 18.2% Iron 47.9%

*Based on a 2000 Calorie diet

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Rosemary Roasted Potatoes Recipe