Name: Rosemary Roasted Potatoes
Prep time: 15 min
Cook time: 1 h
Yield: 932.08 grams
Ingredients: 2 lbs thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean; 1 tablespoon olive oil; 1 tablespoon dried rosemary or 2 tablespoons minced fresh rosemary; 1 heaped teaspoon of sea salt (8 g)

Roasted potatoes tossed with rosemary is a classic combination that I will never, ever get tired of eating. The real key is roasting the potatoes past mere tenderness and all the way until they've turned golden and crispy on the outside.

Ingredients

or2 lbs thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean

or1 tablespoon olive oil

or1 tablespoon dried rosemary or 2 tablespoons minced fresh rosemary

or1 heaped teaspoon of sea salt (8 g)

Preparation

Preheat the oven to 220°C (Gas Mark 7). Line a baking sheet with foil or a non-stick baking mat.

Halve the potatoes and chop them into bite-sized pieces, leaving the skins on. Transfer the potatoes to a large bowl and toss with the olive oil, rosemary, and salt. Make sure the potatoes are evenly coated with oil.

Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are deeply golden, turning every 15 minutes. Serve while still hot and crispy.

Nutritional information

	Per 100 g	Per portion (155 g)	% DRI
Energy	81 kcal	126 kcal	6 %
Protein	2 g	3 g	6 %
Carbohydrate	16 g	24 g	9 %
Sugars	1 g	2 g	2 %
Fat	2 g	2 g	4 %
Fatty acids, total saturated	0 g	0 g	2 %
Fiber	2 g	3 g	11 %
Sodium	355 mg	551 mg	23 %

Recipes ofJoanna Derry

Health Coach

Feel good on the inside.. look good on the outside.

Rosemary Roasted Potatoes

Sunday, October 12, 2025