Rosemary Roasted Potatoes

I love potatoes.  I find they contently fill my belly.  Are you a potato fan, too?rosemary potatoes cooked

Today’s recipe… rosemary infused roasted potatoes. DELISH!!

I am all about roasted veggies these days…roasting vegetables brings out their wonderful flavor.

I keep the skin on for a little extra fiber.

Here are the potatoes ready to be baked to perfection… rosemary potatoes

Just a little garlic infused oil, butter (to help them brown up), fresh rosemary (yum!), sea salt and pepper.

These potatoes make a great side dish with roasted chicken, grilled steak or baked fish.  Add a salad and you have a well balanced plate.

Gotta love a nicely browned potato infused with fresh rosemary.

ready to eat rosemary potatoes

I am off to Nashville this weekend to speak on FODMAPs at an event hosted by the Medical Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics.  If you are a dietitian and going to #FNCE, you might want to join the fun!  This will be a great learning experience! Jane Muir, PhD from Monash University’s FODMAP research team and Patsy Catsos, MS, RD will be speaking along with me! Register here! 

Rosemary Roasted Potatoes

Ingredients

  • Serves 4-6
  • 6 medium to large red skin potatoes, washed
  • 1 tablespoon garlic infused oil
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped fresh rosemary
  • sea salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Keeping skin on potatoes, slice potatoes into French fry shape and place on cookie sheet.
  3. Drizzle evenly with oil and butter.
  4. Use a brush to evenly coat oil and butter on potatoes.
  5. Scatter rosemary and sea salt/pepper over potatoes, to taste.
  6. Bake for 25 minutes, turn potatoes mid cooking point for even browning.
http://blog.katescarlata.com/2015/10/01/rosemary-roasted-potatoes/

6 replies on “Rosemary Roasted Potatoes

  • Barb harris

    Thanks so much for all your help. I have been following your advice and feel great! My husband is going to the dietetic conference in Nashville and he’s going to your workshop! He’s a professor of nutrition at west Chester university.

  • Kate

    Made these for the first time last week as a side and everyone ABSOLUTELY LOVED them! I’ve been asked daily to make them again, so I’m making them again tomorrow. Thanks!!

  • Lucette

    These potatoes are absolutely delicious!! I am so excited to have found your blog and website this last week. I have tried the cranberry, oat and seed granola bars—sooo awesome, I have made them twice in a week. I have also made the Gorilla Munch Trail Mix and I am planning to make the Homemade and Fab Peanut butter and Chocolate Chip granola bars Friday. Everything I’ve tried has been wonderful. I have suffered with IBS all of my life and the symptoms were absolutely affecting my life. Low FODMAPS has made me feel SOO much better. It is absolutely worth the effort to make so much from scratch. There are not a lot of resources for yummy recipes out there so it is with excitement that I read your blog and pick out new recipes to try every week. Thank you so very much for creating these wonderful recipes and sharing them on your blog!! Lucette

Comments are closed.