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Herb roasted potatoes

February 18, 2014 Recipes

Number of servings: 2


4–6 very small new potatoes, red or purple
1 tbsp olive oil
1 tbsp fresh rosemary, minced (or 1 tsp dried)


Preheat oven to 450 degrees. Wash and cut potatoes in half or quarters, depending on size. Put oil on a 15½-by-10½-by-2-inch baking pan. Heat three minutes on the lowest oven rack. Add potatoes and bake for 10 minutes. Carefully turn with a spatula and sprinkle with rosemary. Bake 10 minutes more. Serve immediately.

Nutrition information

Calories: 141
Protein: 2 grams
Fat: 7 grams
Cholesterol: 0 grams
Carbohydrates: 18 grams
Fiber: 2 grams
Sodium: 8 grams