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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(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)

Smartpoints value per serving

Total Time

55 min

Prep

10 min

Cook

45 min

Serves

Difficulty

Easy

When it is time to have family and friends over for a nice meal, this Italian-inspired dish brings a homey fragrance and familiar flavor to your table in under an hour. Yukon gold potatoes add a buttery flavor and the roasted shallots are a nice touch and add a super savory note with a little crunch. Add a whole roasted chicken and mixed green salad with colorful veggies for a fabulous main meal. Change out the rosemary for any favorite savory herbs and a new dish comes to life.

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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