Rosemary Roasted Potatoes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Rosemary Roasted Potatoes is a mix of sweet and Yukon gold potatoes baked to a golden brown with olive oil, fresh rosemary, garlic and sweet onion. An easy side dish for any meal!
- 2 large sweet potatoes skinned and cut into 1 inch cubes
- 2 medium Yukon Gold potatoes cut into 1 inch cubes
- 1 head of garlic separated and peeled, left whole
- 1 medium sweet onion quartered
- Fine sea salt and pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh rosemary leaves
Prepare all ingredients and preheat oven to 350 degrees.
In a 9x13 baking dish pour just enough olive oil to lightly cover the bottom of the dish. Add potatoes, season with salt and pepper and toss to thinly coat. This will prevent them from burning and browning too quickly. Cook uncovered for 15 minutes.
Remove from oven and toss with onion and garlic. All pieces should be lightly coated. Return to oven for an additional 15 minutes.
Remove from oven and toss in rosemary. Return to oven for 15 minutes or until potatoes are fully cooked. Serve hot.
Calories: 238kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 621mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9270IU | Vitamin C: 13.9mg | Calcium: 57mg | Iron: 3.4mg