March 6, 2013

Rosemary Potatoes

Potatoes, especially roasted potatoes, with any kind of seasoning are very well accepted in our family. I've posted a recipe for Herb Roasted Red Potatoes before. Today, I tried a variation of my recipe, using only a lot of rosemary. They turned out really good :) 

Rosemary Roasted Potatoes
Prep Time: 30 min

Ingredients (6 Servings):

  1. 20-25 small Red Potatoes, quartered
  2. 1 tbsp Ginger Garlic Paste
  3. 1 tbsp Goya Recaito Cilantro Cooking Base
  4. 1-2 tsp Lawry's Seasoning Salt
  5. Pepper, to taste
  6. 3-4 Sprigs of Rosemary (fresh)
Preheat oven to 375F. Line a cookie sheet with a SilPat mat, or grease lightly with cooking spray. Rinse, clean and quarter potatoes. Transfer to a gallon-sized zip-lock bag, and add all the spices, except of rosemary. Close the bag and toss well. Spread the seasoned potatoes in a single layer on the cookie sheet and bake uncovered for 10-12 minutes. Remove, toss well to turn, mix in sprigs of rosemary and return to the oven for another 10-12 minutes until tender and beginning to crisp around the edges. Leave in longer if you like them crispier. Remove, garnish with freshly cracked black pepper, more fresh rosemary and serve warm. Adding the rosemary too soon makes it char and causes all the essential oils to burn off. That's why I added it only for the last 10 minutes. A friend advised me that if you want your rosemary flavor to be mild, leave the sprigs intact and remove before serving the potatoes. 

My Assessment: A success with the whole family! 

Nutrition Facts (Per Serving): Calories 95 (Fat Calories 2)
Total Fat 0.3 g; Carbohydrates 21.4 g; Dietary Fiber 2.4 g; Sugars 1.3 g; Protein 2.6 g

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