Preheat oven to 425F. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 4|
|Calories from Fat: 20 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 49.7mg||2 %|
|Potassium 780.2mg||21 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 24.2g|
|Protein 3.3g||5 %|
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Calories per serving: 138
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