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Roasted Rosemary Garlic Potatoes

Taste so good, you want to live on them, but you know you can't!

So, we started National Potato Day, celebrated whenever we get an overwhelming urge for roasted rosemary garlic potatoes. That's why we call this a Holiday Recipe!

Actually, when you look at the nutrition data, these roasted potatoes are healthier than you might think. So bliss out!

Total Prep & Cook Time: 45 minutes

8 Servings

Nutrition Data Per Serving: 290 Cal, 4g Fat, 6g Protein, 168mg Sodium, 64g Carb, 9g Fiber, low Cholesterol, good source Vit C, B6, Potassium, Estimated Glycemic Load 26

Ingredients

8 large waxy potatoes, such as Yukon Gold
Olive oil to coat (approx 1 Tbsp)
1 - 2 tsp dried lightly crushed rosemary leaf
6 - 8 cloves garlic, peeled & minced (more if you're a big garlic fan)
1/2 tsp salt or to taste
1 tsp fresh ground black pepper or to taste

Directions:

Preheat oven to 425 degrees
Scrub the potatoes well - peeling is optional
Cut each potato lengthwise in 8 wedges
Line a large roasting pan or jelly roll pan (cookie sheet with sides) with parchment paper (prevents potatoes from sticking to the pan)
Drizzle olive oil over them, and stir to coat with oil
Bake for 15 minutes
Remove from oven, toss with rosemary, garlic, salt & pepper to taste
Bake another 10 - 15 minutes, until golden brown and crispy

Cooking and Serving Tips:

This recipe makes A LOT if you use 8 potatoes. If you're only one or two, use the appropriate number of potatoes, or you may O.D., because you won't be able to stop eating them.

The nutrition data above is based on leaving the skins on, so do that if you like - more nutrition and less work after all! Reduce the oil for fewer calories per serving.

Roasted potatoes are divine solo, but also go well with ketchup or mustard, Tofu Burgers And Fixins', and a crispy sweet Carrot Apple Salad.

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