Roasted Potatoes

Prep Time: 15 min
Cook Time: 40 min
Level of Difficulty: Easy
Makes 4 servings

Ingredients

• 1 pound potatoes (any mixture of red, white, Yukon gold and sweet potatoes) washed, scrubbed and cut into bite-sized pieces
• 1 medium onion, peeled and sliced into ¼-inch rings
• 2 tablespoons olive oil
• 1 to 2 tablespoons finely chopped fresh rosemary
• Salt and freshly ground pepper
• Rosemary sprigs for garnish (optional)

Instructions

1. Preheat oven to 425°.
2. Place potatoes in a bowl and toss with the olive oil and chopped rosemary. Arrange in a single layer in a shallow roasting pan or sheet pan and roast until tender when pierced with a fork, 30 to 40 minutes, depending upon the size. Stir the potatoes a few times while cooking so that they brown evenly.
3. Season with salt and pepper. Garnish with rosemary sprigs.

Substitute other root vegetables such as carrots, parsnips or beets for some of the potatoes. Cubes of butternut or other hard winter squash can also be added.

Nutrition at a Glance
Calories: 120
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Total carbohydrate: 14g
Dietary fiber: 2g
Protein: 1g