Rosemary Roasted Potatoes Recipe

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Wonderfully aromatic rosemary is a match made in heaven for roasted potatoes. Chopping or crushing the rosemary brings out the natural oils and increases the flavor.
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Servings:
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Ingredients
  • 4 baking potatoes (about 2 pounds)
  • 2 tablespoons olive oil
  • 2 teaspoons McCormick® Rosemary Leaves
  • 1/2 teaspoon McCormick® Sea Salt Grinder
Directions
PREP
10 mins
COOK
40 mins

1. Preheat oven to 425°F. Cut each potato into 12 wedges. Toss potatoes, oil, rosemary and sea salt in large bowl until well coated.

2. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.

3. Bake 35 to 40 minutes or until potatoes are tender.

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Nutrition (per serving)
Calories: 247 Calories
Fat: 7 Grams
Protein: 5 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 41 Grams
Sodium: 212 Milligrams
Fiber: 3 Grams

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