Diabetes Forecast

Oven-Roasted Potatoes With Rosemary and Garlic

Per Serving

Oven-Roasted Potatoes With Rosemary and Garlic

Makes: 6 servings
Serving Size: 1/2 cup
Calories 187
Fat 2 g
Saturated Fat 0 g
Trans Fat 0 g
Carbohydrate 38 g
Fiber 5 g
Sugars 2 g
Cholesterol 0 mg
Sodium 194 mg
Potassium 895 mg
Protein 4 g
Phosphorus 125 mg
Choices: Starch 2.5
  • Makes: 6 servings
  • Serving Size: 1/2 cup
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes


3 lbs. potatoes, such as Yukon gold or red bliss
2 Tbsp. fresh rosemary
8 whole garlic cloves, peeled
q Tbsp. extra-virgin olive oil
1/2 tsp. fine sea salt
1/2 tsp. freshly ground pepper or more, if desired


  1. Preheat the oven to 425 F.
  2. Wash and dry the potatoes. Cut the potatoes into bite-size pieces, unless you are using baby potatoes.
  3. Strip the rosemary from the stems. Slightly bruise the rosemary with a chef's knife. Peel the garlic.
  4. Place the potatoes, rosemary, and garlic in a large mixing bowl. Add the olive oil to evenly coat the potatoes. Sprinkle everything with salt and pepper.
  5. Place the potatoes on a parchment-lined baking sheet in a single layer.
  6. Roast the potatoes in the oven for 30 minutes to 1 hour, depending on the size of the potatoes, or until they're fork-tender and golden brown.

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