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Rosemary Potatoes

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 - 3 sprigs fresh rosemary
2 Tbsp fresh parsley chopped
1/2 onion, thinly sliced
1/4 red bell pepper, thinly sliced
1/4 green bell pepper thinly sliced
6 - 8 Yukon golden or red new potatoes
Extra virgin olive oil
Kosher salt to taste
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Let's Make It
1
Preheat oven 375 degrees F. Wash herbs and dry on paper towel. Strip rosemary from stems and discard stems. Strip parsley from stems and discard stems. Set herbs aside. Slice onions and peppers evenly, set aside.
2
Wash potatoes and cut into even sized wedges. Place potatoes, onions and bell peppers on a flat sheet pan. Sprinkle rosemary and parsley over potatoes drizzle with extra virgin olive oil and salt. Mix well.
3
Bake single layer for 45 to 50 minutes. After about 20 minutes gently turn potatoes and continue to cook. Potatoes should be slightly crispy on the outside and moist on the insides. Adjust seasonings as needed and garnish with parsley. Serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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