Rosemary potatoes

By Bryan Miller

Total Time
30 minutes
Rating
3(12)
Comments
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Ingredients

Yield:10 servings
  • 11Idaho potatoes
  • ½cup clarified sweet butter
  • ½teaspoon crushed dried rosemary or one-quarter teaspoon chopped fresh rosemary
  • Salt and pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

264 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 5 grams protein; 573 milligrams sodium

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

  1. Step 1

    Cut 22 two-and-one-half-inch olive shapes from the potatoes. Preheat oven to 400 degrees.

  2. Step 2

    Place potatoes and clarified butter in a pan and roast for 15 minutes. Sprinkle with the rosemary and return them to the oven for an additional five minutes, or until done.

  3. Step 3

    Toss lightly with salt and pepper to taste. Serve hot.

Ratings

3 out of 5
12 user ratings
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Comments

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Martha, Eugene, Oregon

Why the specification of Idaho potatoes? It's weird. Doesn't say red, or gold, or russet, just Idaho. While we're at it, why butter and not olive oil?

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