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Rosemary Roasted Potatoes

Rosemary Roasted Potatoes
Rosemary Roasted Potatoes
This healthy recipe comes from NDSU Extension Service.


1 pound small red potatoes (about 12 small potatoes)

2 Tbsp. olive oil or canola oil

1/2 tsp. crushed, dried rosemary

1/2 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, stirring occasionally, until tender (25 to 35 minutes).

Note: use about three times the amount of fresh herbs to replace dried herbs. In this case, you would need to use about 1 1/2 teaspoons of chopped fresh rosemary to substitute for dried.

Makes 4 servings.

Per Serving: about 350 calories, 5 grams (g) of fat, 15 g carbohydrate, 3 g protein and 350 mg sodium

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