Roasted Rosemary Potatoes
Roasted Rosemary Potatoes (Whole30 Paleo) - Yukon Gold potatoes and fresh rosemary combine for a simple and delicious side dish that pairs well with just about anything!
Servings: 4 servings
- 2 lbs yukon gold potatoes, cubed
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
Toss potatoes, olive oil, rosemary, and salt together on the baking sheet. Spread potatoes into a single layer. Bake for 40 minutes, turning potatoes 1-2 times throughout cooking, until browned and crispy.
Calories: 163kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Sodium: 604mg | Potassium: 936mg | Fiber: 5g | Vitamin A: 15IU | Vitamin C: 25.8mg | Calcium: 68mg | Iron: 7.3mg