Description
Tender baby potatoes roasted with rosemary for a flavorful side dish.
Ingredients
Scale
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the baby potatoes.
- In a bowl, toss potatoes with olive oil, rosemary, garlic powder, salt, and pepper.
- Spread potatoes in a single layer on a baking sheet.
- Roast for 25-30 minutes or until golden and tender.
- Serve hot and enjoy.
Notes
- Adjust seasoning as desired.
- You can add other herbs for variety.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Rosemary Roasted Baby Potatoes