Rosemary roasted potatoes

Name: Rosemary roasted potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1.5 pound(s) Uncooked Yukon gold potato scrubbed, quartered; 8 medium Shallot peeled, left whole; 2 Tbsp Rosemary fresh, minced, leaves only; 2 Tbsp Olive oil; 0.75 tsp Kosher salt or to taste; 0.5 tsp Black pepper freshly ground, or to taste

Points®

Total Time

55 min

Prep

10 min

Cook

45 min

Serves

Difficulty

Easy

Roasted potatoes are a perfect side to roasted chicken and a mixed green salad.

Ingredients

Uncooked Yukon gold potato

1½ pound(s), scrubbed, quartered

Shallot

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

Preheat oven to 400°F; position rack in middle of oven.
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.
Transfer pan to a wire rack, adjust seasonings and serve.
Serving size: 1/2 cup

Notes

This recipe, originally by Marc Murphy, was adapted from Season with Authority with permission and reprinted in WeightWatchers® Magazine.

Rosemary roasted potatoes

Ingredients

Instructions

Notes

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