Roasted Rosemary Lemon Potatoes
- 1 pound red potatoes, scrubbed and cut into 1 inch cubes
- 1½ tablespoons olive oil
- 1 teaspoon salt
- 4 cloves garlic, minced
- 4 sprigs rosemary
- 1 lemon, cut into wedges
- Preheat the oven to 400°F.
- Toss the potatoes with the olive oil, salt, and garlic until the potatoes are evenly coated.
- Spread the potatoes out in a 9×13” casserole dish. Top with rosemary and lemon wedges.
- Roast for 45 minutes, stirring halfway through.
|NUTRITIONAL INFO||PER SERVING|
|Calories||80 (15 from fat)|
|Carbohydrate||15g (2g dietary fiber, 1g sugar)|
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