Servings: 5

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Oven-Roasted Rosemary Potatoes


1 1/2-pound bag Frieda’s Fingerling Potatoes
2 tablespoons olive oil
1/2 tablespoon salt
1/4 tablespoon black pepper, ground
2 tablespoons chopped Fresh Rosemary


Preheat oven to 425 degrees.

Wash potatoes and pat dry. Cut potatoes into 1 1/2-inch pieces to ensure even cooking. Place potatoes in single layer on baking sheet. Coat potatoes with olive oil, salt, pepper, and rosemary. Place in oven and cook until golden brown and tender, about 30 minutes. Stir potatoes once during cooking. Cool slightly.

Source: Frieda’s Inc.

Analyzed to serve 5. Calories 150, Total Fat 6g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 240mg, Total Carbohydrate 24g, Dietary Fiber 3g, Sugars 1g, Protein 3g, Vitamin C 20%, Potassium 597mg