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Ingredients
8 large red potatoes, cut into ½-inch cubes
2 teaspoons rosemary oil
Freshly ground pepper to taste
1 teaspoon salt
2 teaspoons chopped fresh rosemary
Nutritional analysis per serving (4 servings)
119 grams carbs; 543 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 13 grams fiber; 715 milligrams sodium; 14 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees. Toss the potatoes with the rosemary oil and pepper and divide between 2 baking sheets. Roast until tender, shaking the pans occasionally, about 30 minutes. Toss with the salt and chopped rosemary and serve.
Private Notes
Comments
Very good and easy! Used 1.5 tablespoon of grapeseed oil, and stirred some diced garlic in with it before pouring over the potatoes. Added the rosemary before cooking vs after. Timing perfect for the heat.
I used grapeseed oil as another reviewer suggested, a healthy spoonful of chopped garlic, and rosemary. Baked on the top rack in the oven. Came out wonderful!
What exactly is rosemary oil other than oil with rosemary added?
Can I adapt this recipe with regular olive oil?
I used grapeseed oil as another reviewer suggested, a healthy spoonful of chopped garlic, and rosemary. Baked on the top rack in the oven. Came out wonderful!