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Roasted Rosemary-Onion Potatoes

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Betty Crocker Kitchens
Updated Dec 4, 2019
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Who needs French fries? This potato dish will make you forget all about those deep-fried sticks.

Roasted Rosemary-Onion Potatoes

  • Prep Time 15 min
  • Total 40 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 4 medium potatoes (1 1/3 pounds)
  • 1 small onion, finely chopped (1/4 cup)
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    Heat oven to 450°F. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks.
  • Step 
    2
    Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
  • Step 
    3
    Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.

Nutrition

185 Calories
7 g Total Fat
3 g Protein
31 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
160 mg
Potassium
510 mg
Total Carbohydrate
31 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
12%
12%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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