Pan-Roasted Potatoes

Pan-Roasted Potatoes

Enjoy one of life's simplest pleasures: roasted potatoes with fresh rosemary.

Prep Time

10

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

6
medium baking potatoes (2 lb)
1
medium red onion, coarsely chopped
2
tablespoons chopped fresh rosemary leaves
4
cloves garlic, finely chopped
1/2
teaspoon salt
1/2
teaspoon pepper
1/4
cup olive or vegetable oil
1/4
cup freshly grated or shredded Parmesan cheese (1 oz)
  1. Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
  2. Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Two teaspoons of dried rosemary leaves can be substituted for the fresh rosemary.
Substitution
Regular yellow onions can be used for the red onion.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 430mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 5g,
    • Sugars 4g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.