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Ingredients
1 ½ pounds of baby potatoes, about 2 inches in size
2 TBSP extra virgin olive oil
1 tsp salt
½ tsp garlic powder
2 TBSP fresh rosemary, finely chopped
Fresh ground black pepper to taste
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680 grams of baby potatoes, about 2 inches (5 cm) in size
2 TBSP (30ml) extra virgin olive oil
1 tsp (5ml) salt
½ tsp (2.5 ml) garlic powder
2 TBSP (6 grams) fresh rosemary, finely chopped
Fresh ground black pepper to taste
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Instructions
- Pre-heat the oven to 425°F. (218°C)
- Slice the baby potatoes in half, into 1-inch (2.5 cm) bite-sized pieces.
- Place the potatoes in a bowl and add the remaining ingredients.
- Mix thoroughly to ensure all potatoes are coated in the oil and the spices are evenly distributed.
- Place potatoes on a baking tray and roast in the oven for approximately 30 minutes, or until tender and can be easily pierced with a fork. If the edges are not yet crispy and browning, roast for another 5-10 minutes.
- Remove from the oven and add fresh ground black pepper and additional salt to taste.
- Place in a serving dish and serve immediately.
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Nutritional Info
Storage
Notes
This simple roasted potato dish is about as traditional as it gets with holiday meals. With very minimal prep work and a short ingredient list, this hearty and satisfying dish is perfect to pair with any main meal and tastes best fresh out of the oven.




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