Roasted Rosemary Potatoes

Potatoes originated in the Andes Mountains of South America and were brought to Europe by Spanish explorers in the 16th century.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.

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Medium

Roasted Rosemary Potatoes

Cooking Method: Roasting Cuisine: American, Mediterranean Courses: Appetizer, Lunch, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 2 pound Potatoes
• 2 tablespoon Olive Oil
• 2 teaspoon Fresh Rosemary
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wash and dry the potatoes. Cut them into wedges.
3. In a large bowl, combine the potatoes, olive oil, rosemary, salt, and black pepper. Toss well to coat the potatoes.
4. Spread the potatoes in a single layer on a baking sheet.
5. Roast in the preheated oven for about 30 minutes, or until the potatoes are golden brown and crispy.
6. Remove from the oven and let them rest for 5 minutes.
7. Serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 30g10%

Sugars 2g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.