| |
| INGREDIENTS |
| 2 lb. |
baby red potatoes, scrubbed and sliced |
| 2 tbsp. |
olive oil |
| 1 tbsp. |
rosemary, crushed |
| ½ tsp. |
salt (optional) |
| ½ tsp. |
pepper |
|
|
|
| RECIPE |
-
Preheat oven to 375ºF.
-
Toss everything onto rimmed baking sheet.
-
Bake for 30-40 minutes (stir half way through baking) or until potatoes are tender and a little brown.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
140 |
|
| Total Fat |
5 g |
|
| Sodium |
85 mg |
|
| Total Carbohydrates |
19 g |
|
| Fiber |
3 g |
|
| Protein |
3 g |
|
|
|
