Roasted Rosemary Potatoes
Yield:
2 servings
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Perfect side dish for a holiday dinner for two.
Ingredients
- 1/2 lb. Fingerling potatoes, washed, dried and cut in half
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons fresh rosemary leaves, minced and 2 sprigs for garnish
- 2 tablespoon chunky garlic paste
- Salt and pepper, to taste
- 1/2 large white onion, sliced
Instructions
- Preheat oven to 425°.
- Wash and dry the potatoes and slice in half lengthwise.
- Add potatoes to a large bowl, and drizzle with the along with olive oil. Toss in the rosemary leaves, and
garlic. Toss to coat the potatoes, add a pinch of salt and pepper.. - Spread potatoes onto a parchment-lined baking sheet arrange in a single layer.
- Place in oven and cook for 15 minutes, then carefully remove the pan from oven and turn potatoes so they brown evenly.
Return to oven and roast for another 10-15 minutes, or until potatoes are fork-tender. - While the potatoes are roasting, melt one tablespoon of olive oil and sauté the onions until they turn deep brown, approximately 10-15 minutes.
- Remove from potatoes from the oven and transfer to a serving bowl. Add onions
and toss to combine. Serve immediately.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 256Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 161mgCarbohydrates: 32gFiber: 4gSugar: 4gProtein: 3g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
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