Rosemary Roasted Potatoes
I like to use Yukon Gold potatoes, but russets work well too.
Cut the potatoes into 1 inch pieces and place in a bowl. Yukon Gold potatoes have a lower starch content than russets and you do not have to soak them in cold water.
The potatoes bake on the bottom rack of the oven for 2o minutes and then are moved to the upper middle rack (about four inches from the top heating element) and broiled on high for a few minutes to brown the tops of the potatoes.
- 2 Pounds Yukon Gold Potatoes
- 1 Tablespoon chopped Fresh Rosemary (from two 4-inch sprigs)
- 1 Tablespoon Olive Oil
- 1 teapoon Coarse Sea Salt
- Cooking Spray
- Place oven racks on bottom and upper-middle positions. Preheat oven to 450 degrees Fahrenheit.
- Cut potatoes into 1-inch pieces.
- In a medium bowl, mix potatoes with rosemary, olive oil, and sea salt.
- Spray a rimmed baking sheet with cooking spray.
- Place potato mixture on the baking sheet and spread out evenly.
- Bake on the bottom rack for 20 minutes.
- Move the roasted potatoes to the upper-middle rack (4 inches from the heating element) and increase to High Broil.
- Broil for 2-4 minutes until the tops are spotty brown.
You can substitute russet potatoes instead of Yukon Gold.
You can substitute dried rosemary, but it will not be as fragrant as the fresh.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 112mgCarbohydrates: 32gFiber: 3gSugar: 2gProtein: 4g
Nutrition information is provided as a courtesy and may not be completely accurate.
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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.