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Rosemary Roasted Potatoes

This healthy recipe comes from NDSU Extension Service.


  • 1 pound small, red potatoes
  • 2 Tbsp. olive oil
  • ½ tsp. crushed, dried rosemary
  • ½ tsp. salt


Preheat oven to 400 F. Wash potatoes thoroughly. Cut in half. Arrange in shallow pan. Drizzle with olive oil and turn to coat well. Sprinkle with rosemary and salt. Stir to mix well. Bake uncovered in a 400 F oven, stirring occasionally, until tender (25 to 35 minutes).

Makes four servings.

Per serving: 145 calories, 7.2 grams (g) fat, 18 g carbohydrate and 298 mg sodium.

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