Skip to Content
Menu

Roasted Rosemary-Onion Potatoes

  • Save Recipe
  • Prep 15 min
  • Total 40 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Who needs French fries? This potato dish will make you forget all about those deep-fried sticks.
Updated Dec 4, 2019
  • Save
  • Shop
  • Share
  • Keep Screen On

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Garlic lovers can add a few cloves of peeled garlic with the potatoes.

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.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">