Tuscan Roasted Potatoes copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 1 lb of red or Yukon Gold Potatoes or locally grown potatoes
- 3 stalks of fresh rosemary
- 4 tablespoons extra virgin,cold pressed olive oil
- salt to taste
Directions
- Wash potatoes, boil for 10 minutes. Drain, peel. Cut into quarters. Drizzle half of olive oil on bottom of roasting pan, place in potatoes. Drizzle remaining olive oil on top, Salt to taste, take some rosemary off branches and place on top of potatoes. Place 1 branch of rosemary on top and bake for 30-40 minutes at 450 degrees, place under broiler for 2-3 minutes when finished to brown top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 0g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
