Rosemary Roasted Potatoes
This Rosemary Roasted Potatoes recipe is seriously so easy and delicious. This recipe is Whole30 and vegetarian, and it is perfect as a family-friendly addition to any main course!
Servings: 4 people
- 1.5 pounds golden potatoes quartered
- 2 tablespoons avocado oil
- 1 tablespoons rosemary minced
- 1 tablespoon salt adjust as needed
- 1 teaspoon pepper adjust as needed
Preheat oven to 400 degrees. Finely chop fresh rosemary and cut potatoes in quarters.
In a medium bowl, mix the potatoes with oil, salt, pepper, and rosemary. Transfer the potatoes to a baking sheet and arrange in a single layer.
Bake potatoes for about an hour or until they have a nice "roasted" look. Flip potatoes twice while cooking.
Serving: 8ounces | Calories: 163kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 1761mg | Potassium: 703mg | Fiber: 5g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 6mg | Net Carbs: 17g