Garlic Rosemary Potatoes

_MG_6425This is a very simple, easy recipe that looks great on the plate and smells absolutely delicious while it’s cooking. Who doesn’t love roasted potatoes? This dish pairs well with just about anything; I like to serve it with brown rice and red quinoa and a Quorn cranberry and goat cheese chik’n cutlet. It also works great for holiday meals since it is basically comfort food. You can leave the skins on the potatoes for extra nutrition or peel them off. Either way this dish tastes delicious.

2-3 servings

1 Large potato cut into chunks
1 Garlic clove minced
2 TB Light tasting olive oil
1 tsp kosher salt
1/2 TB dried rosemary (or fresh if you have it)


Preheat oven to 425°. Put cut up potatoes in large bowl. Heat oil in small saucepan. Once oil is hot, add garlic and let cook for one minute, then immediately remove from heat and let oil cool. Pour garlic oil and salt over potatoes and toss until thoroughly coated (being very careful not to splash the oil on yourself.) Place potatoes in a single layer on a baking sheet and cook in the oven for 15-18 minutes. Take potatoes out of oven, then add dried rosemary. Put back in the oven for an additional 5-7 more minutes or until crisp and golden. Remove from oven. Serve and enjoy!


Nutrition facts per serving (3 servings):
Calories: 177
Fat: 9.5 g
Potassium: 4 mg
Carbs: 21.3 g
Fiber: 4.3 g
Sugars: 1.3 g
Protein: 2.4 g
Vitamin A: 1.3%
Vitamin C: 17.7%
Calcium: 2.7%
Iron: 8%

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