Medium Mixing Bowl
- 3 lb Yukon Gold Potatoes
- ¼ cup extra virgin olive oil
- ¼ cup fresh rosemary chopped
- 1 tsp kosher salt
- ½ tsp black pepper
Preheat oven to 425°F.
Without peeling, chop the potatoes into one inch pieces. Cover the potatoes completely with water and bring to a boil over high heat. Parboil the potatoes for 10 minutes. Drain.
Add the drained, parboiled potatoes to a medium mixing bowl. Add the olive oil, chopped rosemary, salt, and pepper. Toss the potatoes until they are completely covered with the olive oil and rosemary mixture. Add to a baking sheet lined with aluminum foil. Make sure the potatoes are not crowding each other and are in a single layer.
Roast the potatoes for 20-25 minutes, stirring the potatoes once halfway through cooking time. Season to taste with additional salt if necessary.
Sodium: 297mg | Calcium: 12mg | Sugar: 0.4g | Fiber: 1g | Potassium: 279mg | Calories: 104kcal | Saturated Fat: 0.9g | Fat: 6.4g | Protein: 1.4g | Carbohydrates: 11.7g | Iron: 1mg