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Roasted Rosemary-Onion Potatoes
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-
Prep
15
min
-
Total
40
min
-
Servings
4
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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
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Steps
-
1
Heat oven to 450°F. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks.
-
2
Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
-
3
Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
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-
Get even more flavor from dried thyme and other herbs by rubbing the flakes with your fingers to release their fragrance before adding to a recipe.
-
Garlic lovers can add a few cloves of peeled garlic with the potatoes.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 185
- Calories from Fat
- 65
- Total Fat
- 7 g
- Cholesterol
- 0mg
- Sodium
- 160 mg
- Potassium
- 510 mg
- Total Carbohydrate
- 31 g
- Protein
- 3 g
- 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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