Crunchy Roasted Rosemary Potatoes
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INGREDIENTS
- 3 large Yukon Gold Potatoes ; cut in 1/4
- 4 sprigs fresh rosemary
- Kosher salt & black pepper
- EVOO
INSTRUCTIONS
Preheat oven to 400 degrees. Slice potatoes & put on baking sheet. Roughly Year rosemary & scatter over potatoes. Season with salt & pepper & drizzle with EVOO. Toss potatoes well to mix flavors & put in oven. Remove after 30 minutes and toss again. Continue to roast until browned & cooked through.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (1135g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1092 | ||
| Calories from Fat: 252 (23%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 28g | 37 % | |
| Saturated Fat 4g | 20 % | |
| Monounsaturated Fat 19.7g | ||
| Polyunsanturated Fat 3.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 67.1mg | 2 % | |
| Potassium 4665.4mg | 123 % | |
| Total Carbohydrate 193.5g | 57 % | |
| Dietary Fiber 24.5g | 98 % | |
| Sugars, other 169.1g | ||
| Protein 22.4g | 32 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1092
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