Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Pan-Roasted Potatoes

Pan-Roasted Potatoes
  • Prep 10 min
  • Total 60 min
  • Servings 4
Enjoy one of life's simplest pleasures: roasted potatoes with fresh rosemary.
Updated June 30, 2006

Ingredients

  • 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)

Steps

  • 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.

  • Two teaspoons of dried rosemary leaves can be substituted for the fresh rosemary.
  • Regular yellow onions can be used for the red onion.

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
430mg
18%
Potassium
1050mg
30%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
19%
Sugars
4g
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
15%
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved