Regular Foods · Vegetable Sides · by Mara
Mara's Garlic-Rosemary Trail Potatoes
Garlic-Rosemary Roasted Potatoes
Real roasted potatoes with garlic, rosemary, and a modest amount of fat. Measure the side, pair it with the protein you planned, and leave the skins on only when their texture works for you.
- Total time
- 60 min
- Yield
- 4 servings
- Serving
- About 2/3 cup
- Texture
- Tender centers with browned edges
Ingredients
- 12 ounces small red or white potatoes, scrubbed and halved
- 4 garlic cloves, lightly crushed
- 2 teaspoons olive oil
- 1/2 teaspoon dried rosemary
- 1/8 teaspoon kosher salt
- Black pepper, to taste
- 2 teaspoons unsalted butter
- 1 tablespoon chopped fresh parsley, optional
Directions
- 1
Heat the oven to 400°F / 204°C. Place the potatoes and garlic in a small baking dish.
- 2
Toss with the olive oil, rosemary, salt, and black pepper. Cover the dish tightly and roast for 25 minutes.
- 3
Uncover, turn the potatoes, and roast for about 25 minutes more, until browned and easily pierced with a fork.
- 4
Toss the hot potatoes with the butter and optional parsley. Divide into four measured portions and serve beside a lean protein.
PER SERVING
Nutrition
- Protein
- 2g
- Calories
- 104
- Carbs
- 15g
- Fat
- 4g
- Fiber
- 2g
- Sodium
- 103mg
Nutrition per serving is reported by the source recipe. Potato size, retained oil and butter, and final yield can change the result. Contains milk when made with butter.
Source: Adapted and independently worded from Mayo Clinic's Roasted Potatoes with Garlic and Herbs.
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