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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 394
% Daily Value**
Total Fat 4g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 630mg
Total Carbohydrate 80g
Dietary Fiber 7g
Sugars 6g
Protein 9g
Vitamin A  1%Vitamin C  86%
Calcium  4%Iron  15%
Potassium  64%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Roasted Potatoes with Rosemary And Garlic

Recipe Tags: Potato Recipes

Date Added: June 11, 2009


8 Red Potatoes unpeeled, scrubbed red-skinned, each about 2 inches long
1 Tablespoon Fresh Rosemary chopped OR 1 teaspoon crumbled dried
1 Tablespoon Olive Oil or lard
1 Teaspoon Kosher Salt or table salt
2 Cloves Of Garlic coarsely chopped
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1. Preheat oven to 450 degrees F Cut potatoes in quarters.

2. Place them in a bowl and add 1 1/2 teaspoon fresh rosemary or 1/2 teaspoon dried.

3. Pour 2 1/2 teaspoons olive oil over them. Using a rubber spatula, toss them until they are well coated and the rosemary is well distributed.

4. Place potatoes in a single layer on a heavy baking sheet and sprinkle them with salt and pepper.

5. Roast for 15 minutes, turning every 5 minutes.

6. In a small bowl, mix garlic with remaining 1/2 teaspoon oil.

7. Add it to the potatoes and continue roasting for 10 to 15 minutes, or until the potatoes are crisp and browned and easily pierced with a fork.

8. Transfer to a serving dish, season with more fresh pepper and remaining 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried.

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Dietary Notes:
This recipe is low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 86% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Garlic, Rosemary, Olive Oil allergies.
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