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Ingredientes
- 2 lb Small red-skinned potatoes, halved
- 2 Tbsp. Extra virgin olive oil, (preferably extra-virgin)
- 4 tsp Fresh rosemary, minced
Direcciones
- Preheat oven to 400 F. Toss potatoes with oil and rosemary in large bowl to coat. Arrange potatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Bake till potatoes are tender inside and deep golden and crisp outside, turning occasionally, about 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 8 servings | |
| Calories 32 | |
| Calories from Fat 31 | 97% |
| Total Fat 3.47g | 4% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 0.38g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.0g | 0% |
| Protein 0.03g | 0% |
