Rosemary roasted potatoes
1
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
When it is time to have family and friends over for a nice meal, this Italian-inspired dish brings a homey fragrance and familiar flavor to your table in under an hour. Yukon gold potatoes add a buttery flavor and the roasted shallots are a nice touch and add a super savory note with a little crunch. Add a whole roasted chicken and mixed green salad with colorful veggies for a fabulous main meal. Change out the rosemary for any favorite savory herbs and a new dish comes to life.
Ingredients
Uncooked Yukon gold potato(es)
1½ pound(s), scrubbed, quartered
Shallot(s)
8 medium, peeled, left whole
Rosemary
2 Tbsp, fresh, minced, leaves only
Olive oil
2 Tbsp
Kosher salt
¾ tsp, (or to taste)
Black pepper
½ tsp, freshly ground (or to taste)
Instructions
1
Preheat oven to 400°F; position rack in middle of oven.
2
In a large bowl, toss potatoes with shallots, rosemary, oil, salt and pepper until combined. Spread potatoes in a single layer on a large rimmed sheet pan. Roast until browned and crisp, stirring potatoes every 20 minutes to ensure even browning, at least 45 minutes.
3
Transfer pan to a wire rack, adjust seasonings and serve.
4
Serving size: 1/2 c
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