Roasted Red Potatoes
1 1/2 pounds red potatoes (about 12 small)
2 medium green onions with tops
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh rosemary
OR
2 teaspoons dried rosemary leaves — crumbled
Heat the oven to 350ş.
Scrub the potatoes thoroughly with a vegetable brush to remove all the
dirt.
Peel and slice the green onions.
Place the potatoes in the ungreased pan. Drizzle the oil over the
potatoes, and turn potatoes so all sides are coated.
Sprinkle the onions and rosemary over the potatoes, and stir the potatoes.
Bake uncovered about 1 hour 15 minutes, stirring occasionally, until
potatoes are tender when pierced with a fork.
Cook:
“1:15″
Per serving: 198 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: baking pan, such as 8- or 9-inch square or 13
× 9-inch rectangle
Tips
Most small red potatoes are about 2 inches in diameter. If they
are much bigger, cut them in half so they will roast more quickly.
Leftover roasted potatoes can be cut into pieces and panfried for
quick fried potatoes. To panfry, cook potato pieces in a small
amount of oil over medium heat, stirring occasionally, until hot.
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