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Rosemary Roasted Potatoes

3
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
8
Difficulty
Easy
Serve these herb-infused roasted shallots and spuds with roasted chicken and mixed greens for a fabulous main meal.

Ingredients

uncooked Yukon gold potato(es)

1½ pound(s), scrubbed, quartered

uncooked shallot(s)

8 medium, peeled, left whole

rosemary

2 Tbsp, fresh, minced, leaves only

olive oil

2 Tbsp

kosher salt

¾ tsp, (or to taste)

black pepper

½ tsp, freshly ground (or to taste)

Instructions

  1. Preheat oven to 400°F; position rack in middle of oven.
  2. In a large bowl, toss potatoes with shallots, rosemary, oil, salt and pepper until combined. Spread potatoes in a single layer on a large rimmed sheet pan. Roast until browned and crisp, stirring potatoes every 20 minutes to ensure even browning, at least 45 minutes.
  3. Transfer pan to a wire rack, adjust seasonings and serve.
  4. Serving size: 1/2 c

Notes

This recipe, originally by Marc Murphy, has been adapted from Season with Authority,for Weight Watchers Magazine.

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