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(es) scrubbed, quartered; 8 medium uncooked shallot(s) 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)

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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

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 c

Notes

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

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