Roasted Red Potatoes with Rosemary
Golden edges that shatter when you bite. Centers that stay soft, almost creamy. That’s the magic of roasted red potatoes with rosemary. You toss them in the oven and out comes comfort food that feels a little fancy without even trying.
Servings 8
Calories 115kcal
Ingredients
- 24 ounces red potatoes quartered or halved if small
- ¼ cup butter
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon dijon mustard
- 4 cloves garlic cut into large slices
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Scrub the potatoes and cut them. If they are small, you can halve them, but if they are on the larger size, quarter them.
- Preheat oven to 425°F. Line a baking sheet with foil and spray it with cooking spray.
- Add the potatoes.
- Melt the butter in a small saucepan. Add the rosemary, dijon mustard, garlic, salt, and pepper, and cook for 3 to 4 minutes, until fragrant.
- Pour over the potatoes and toss to coat.
- Cook for 35 to 40 minutes, flipping halfway through, until tender and lightly browned.
- Serve warm, discarding the charred garlic gloves if desired.
Nutrition
Calories: 115kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 227mg | Potassium: 402mg | Fiber: 2g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg