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Rosemary-Roasted Potatoes
Recipe courtesy of Stop Dieting and Lose Weight, Anne Egan
Try these roasted potatoes for a burst of rosemary flavor and a healthy alternative to traditional fries.
Prep Time:
10 minutes
10 minutes
Total Time:
55 minutes
55 minutes
Makes:
4 Servings
4 Servings
Ingredients
4 small red or white new potatoes, scrubbed and cut into ¾ inch chunks
1 very large sweet potato (1 pound), scrubbed and cubed into ¾ inch chunks
4 teaspoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary or ½ teaspoon dried, crushed
½ teaspoon grated orange peel
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 very large sweet potato (1 pound), scrubbed and cubed into ¾ inch chunks
4 teaspoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary or ½ teaspoon dried, crushed
½ teaspoon grated orange peel
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
- Preheat the oven to 425 degrees. Coat a 13x14 inch baking pan with cooking spray.
- Place the sweet potatoes, potatoes, oil, rosemary, orange peel, salt, and pepper in the prepared baking pan. Toss to coat well. Spread the potatoes in a single layer.
- Roast, turning the potatoes several times, for 45 minutes, or until very tender and browned.
Nutritional Information
Based on 1/4 of recipe, 222 Calories, 4g Protein, 41g Carbohydrates, 5g Total Fat (1g Saturated Fat), 0mg Cholesterol, 5g Dietary Fiber, 163mg Sodium
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