Roasted Rosemary Red-Skinned Idaho® Potatoes

Crispy and nicely browned on the outside, tender on the inside, roasted potatoes are always a crowd-pleaser. This side-dish is an easy addition to your holiday menu.

Ingredients:

  • Cooking spray
  • 6 medium red-skinned Idaho potatoes (about 2 1/2 pounds), scrubbed
  • 3 tablespoons olive oil
  • 2 tablespoons dried rosemary, crushed
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • Optional: 1 tablespoon grated Parmesan cheese

Directions:

  1. Preheat the oven to 450°F. Cut scrubbed potatoes in quarters lengthwise, then into 1 1/2-inch chunks. Place potato chunks into a gallon-sized, zip-top plastic bag.
  2. To the bag, add the remaining ingredients (except for Parmesan). Close bag and shake to coat potatoes with the seasonings and oil. Coat a large baking sheet with cooking spray. Pour potatoes onto the baking sheet.
  3. Bake potatoes for 15 minutes, then remove them from the oven and flip and stir them with a metal spatula. Return them to the oven for another 10 minutes, then repeat the flipping and stirring. Return them to the oven for a final 10 minutes of cooking and browning. Remove from oven, sprinkle with Parmesan cheese if desired, and serve immediately.
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Yield: 6 Servings
Calories: 272
Sodium: 256 mg
Fat: 7 g
Protein: 4.5 g
Cholesterol: 0 mg

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