Roasted Rosemary Potatoes
Janita Hall-Swadley
ingredients
- 4 medium baking potatoes, skins scrubbed
- 4 sprigs fresh rosemary
- No Salt salt alternative and freshly ground black pepper
- Extra-virgin olive oil
directions
- 1
Preheat the oven to 400 degrees F.
- 2
Chop potatoes into 3/4- to 1-inch cubes and put on a baking sheet. Remove rosemary leaves from sprigs and give them a rough chop. Scatter rosemary leaves over the potatoes. Season them with No Salt and pepper, and drizzle all over with olive oil. Toss potatoes well to mix flavors. Place in oven and roast for 20 minutes. Turn potatoes over and continue to roast them until they are browned and cooked throughout, another 20 minutes. Serve immediately.
- 3
Cal: 229 Unsat fat: 5g Sat fat: <1g Sod: 11mg Carbs: 38.4g Chol: 0mg
Source: Janita
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