Weight Watchers Friendly
Easy Roasted Red Potatoes with Rosemary is a healthy potato recipe you can have on the table in 35 minutes.
The potatoes are coated with olive oil, kosher salt, and black pepper, then roasted until golden. Fresh rosemary is added partway through for extra flavor.
This side dish works well with chicken, beef, or fish, and it doesn’t need a lot of ingredients to come together.
It’s one of those recipes that’s easy to repeat any night of the week and still feels fresh every time.
Weight Watchers Points
3 Points New Plan
3 Old Smart Points
Why You’ll Love Roasted Red Potatoes with Rosemary
Easy Prep
The recipe uses just a handful of ingredients and takes only 35 minutes.
Crispy and Tender
The high oven temperature gives the potatoes a crisp outside while keeping the inside soft.
Pairs with Anything
These potatoes go well with chicken, steak, pork, or even fish.
Tips and Tricks
Use Uniform Potatoes
Cut larger potatoes so all pieces are about the same size. This helps them cook evenly.
Don’t Overcrowd the Pan
Spread the potatoes out on the baking sheet so they roast instead of steam.
Ingredient Substitutions
Olive Oil
You can use avocado oil or canola oil instead.
Rosemary
Swap with thyme or oregano if you don’t have rosemary.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10–12 minutes to keep them crisp.
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Roasted Red Potatoes with Rosemary
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Ingredients
- 1½ pounds small red potatoes
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon kosher salt divided
- ⅛ teaspoon fresh ground black pepper
- 1 tablespoon fresh rosemary chopped
Instructions
- Preheat oven to 425°F.
- On a large rimmed baking sheet, place potatoes, olive oil, ¼ teaspoon salt, and black pepper.
- Toss with a spatula until the potatoes are coated.
- Roast potatoes for 20 minutes, until they begin to brown.
- Remove baking sheet from oven.
- Sprinkle potatoes with rosemary and the remaining ½ teaspoon salt.
- Toss again to coat evenly.
- Return baking sheet to oven.
- Roast 10 minutes more, until potatoes are tender throughout.
Notes
Serving Size: 4 Potatoes Weight Watchers Points
3 Points current plan 3 Old Smart PointsTips and Tricks
Use Uniform Potatoes
Cut larger potatoes so all pieces are about the same size. This helps them cook evenly.Don’t Overcrowd the Pan
Spread the potatoes out on the baking sheet so they roast instead of steam.Ingredient Substitutions
Olive Oil
You can use avocado oil or canola oil instead.Rosemary
Swap with thyme or oregano if you don’t have rosemary.How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10–12 minutes to keep them crisp.Nutrition
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