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Roasted potatoes with Rosemary are easy to make and are a great side for any dish. They are elegant so you can serve them at celebrations like Thanksgiving and Christmas.
I mixed regular potatoes with sweet potatoes in this recipe for a variety of flavors and colors. You do not need to do that if you do not want to. You can use only potatoes. That will be fine.
Serves eight
6 medium red potatoes, scrubbed
6 medium sweet potatoes, scrubbed
7 sprigs Rosemary
Olive oil
Salt & Pepper
Preheat your oven to 425 degrees for at least 20 minutes.
Cut potatoes and sweet potatoes in half. Tear the Rosemary leaves off the sprigs and scatter them onto a large roasting pan. Place the potatoes and sweet potatoes, cut side down, over the Rosemary.
Drizzle with olive oil. Season generously with salt & pepper. Roast in the oven for 35 to 40 minutes.
Flip them over and serve as a side dish for lamb, pork, turkey or chicken.
CALORIES 129.30; FAT 3.68 grs (sat 0.56; mono 2.47; poly 0.46); PROTEIN 1.97 grs ; FIBER 1.20 grs; CARBS 23.52 grs; CHOLESTEROL 0.00 mg; IRON 0.97 mg; SODIUM 327.19 mg; CALCIUM 24.29 mg
Print your recipe here – http://thefrugalchef.com/2009/01/roasted-potatoes-with-rosemary/
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