Rosemary Roasted Potatoes

Ann Dunaway Teh & Lesley Baradel

Rosemary Roasted Potatoes

No ratings yet
Course Side Dishes
Servings 4 servings
Calories 90 kcal


  • 3/4 lb potatoes (any variety: red, Yukon gold, fingerling, etc.), washed and cut into bite-sized pieces
  • 1 Tbsp extra-virgin olive oil, divided
  • 1 Tbsp fresh rosemary, chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper


  • Preheat oven to 425 degrees F.
  • Spray an oven-proof dish with non-stick cooking spray. Put potatoes in pan and toss with olive oil. Sprinkle with rosemary, salt and pepper.
  • Bake potatoes for 15 minutes, stir and bake for an additional 15 minutes or until potatoes are tender and lightly browned.



Calories: 90kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 163mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!

Recent Posts

Rosemary Roasted Butternut Squash

Rosemary Roasted Butternut Squash Roasting butternut squash brings out its natural sweetness, and paired with the right herbs ...
Read More
Salmon with Cucumber Vinaigrette

Cucumber Vinaigrette

Cucumber Vinaigrette This cucumber vinaigrette goes with our Marinated Salmon recipe, though we love it so much, it ...
Read More
Ann Dunaway Teh & Lesley Baradel

Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
Scroll to Top