Rosemary Roasted Potatoes
Roasted Rosemary Potatoes are a simple side dish made with Yukon Gold potatoes, shallots, rosemary, olive oil, and seasoning roasted until crisp and golden.
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Ingredients
- 1½ pounds yukon gold potatoes scrubbed, quartered
- 8 medium shallots peeled, left whole
- 2 tablespoon fresh rosemary minced, leaves only
- 2 tablespoon olive oil
- kosher salt to taste
- fresh ground black pepper to taste
Instructions
- Preheat oven to 400°F. Position oven rack in the middle.
- In a large bowl, add potatoes, shallots, rosemary, olive oil, salt, and pepper. Toss until coated evenly.
- Spread mixture in a single layer on a large rimmed baking sheet.
- Roast for about 45 minutes, stirring every 20 minutes, until potatoes are crisp and browned.
- Place baking sheet on a wire rack. Adjust seasoning if needed. Serve warm.
Notes
Serving Size: ½ Cup
2 Points
Ingredient Substitutions
Potatoes: Red potatoes or russet potatoes can be used if Yukon Golds aren’t available. Shallots: Small onions can replace shallots. Olive Oil: Canola or vegetable oil works as a substitute.How to Store and Reheat
Place leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread on a baking sheet and warm in the oven at 350°F until hot and crisp. Avoid microwaving, as it softens the texture.Nutrition
Serving: 0.5CupCalories: 115kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 8mgPotassium: 445mgFiber: 3gSugar: 3gVitamin A: 17IUVitamin C: 19mgCalcium: 21mgIron: 1mg
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