Roasted Red Potatoes

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Prep 15 min
Total 1 hr 30 min
Ingredients 4
Servings 4

Add simple seasoning to crispy potatoes - a perfect side dish for your meal. MORE + LESS -

Ingredients

small (new) red potatoes (about 1 1/2 lb)

medium green onions with tops

tablespoons olive or vegetable oil

tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crushed

Directions

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1

Heat the oven to 350°F. Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Peel and slice the green onions to measure 2 tablespoons.
2

Place the potatoes in an ungreased 8-inch or 9-inch square pan or 13x9-inch pan. Drizzle the oil over the potatoes, and turn potatoes so all sides are coated.
3

Sprinkle the onions and rosemary over the potatoes, and stir the potatoes.
4

Roast uncovered about 1 hour 15 minutes, stirring occasionally, until potatoes are tender when pierced with a fork.

Expert Tips

Most small red potatoes are about 2 inches in diameter. If they are much bigger, cut them in half so they will roast more quickly.
Leftover roasted potatoes make great fried potatoes. Cut potatoes into about 1/4-inch slices. In a skillet, heat a small amount of vegetable oil over medium heat; add potato slices. Cook, turning potatoes over with a turner occasionally, until golden brown and hot.
Place potatoes in pan. Drizzle the oil over the potatoes, and turn potatoes so all sides are coated.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 1g 5% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 10mg; 0%
Potassium: 980mg; 28%
Total Carbohydrate: 31g; 10%
Dietary Fiber 4g 17% Sugars 2g
Protein: 3g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 20%; 20%
Calcium: 4%; 4%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;