Rosemary-baked Red Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes | 6 | Servings | ||
INGREDIENTS
| 2 1/4 | lb | New potatoes |
| 1/4 | c | Shallots, finely chopped |
| 2 | T | Rosemary sprigs, chopped |
| 2 | T | Olive oil |
INSTRUCTIONS
Heat oven to 350. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Place potatoes in pan. Sprinkle with shallots and rosemary. Drizzle with oil; stir to coat. Bake uncovered about 1 1/4 hours, stirring occasionally, until potato skins are crisp and potatoes are tender. Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #754 by Doug Weller <dweller@ramtops.demon.co.uk> on Aug 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 1mg
Potassium: 26.1mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: 0g
Protein: <1g