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Roasted Rosemary Fingerling Potatoes

Roasted Rosemary Fingerling Potatoes

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time:

Total Time:

Servings: 1 serving

Calories: 522 kcal per serving

Ingredients

  • 2 Cups - Fingerling Potatoes
  • ¼ Cups - Olive Oil
  • 1 Tbsp - Dried Rosemary Leaves
  • 1 Clove - Garlic
  • Ziploc Bag

Instructions

  1. Preheat oven to 400*.
  2. In a Ziploc bag add the potatoes, olive oil, rosemary leaves, and garlic. Shake these up very well to get them nice and well coated.
  3. Spray a cookie sheet or baking pan (make sure it has sides) with non stick cooking spray.
  4. Evenly place the potatoes on the sheet then bake/roast them in the oven for about 40-45 minutes or until soft on the inside and crispy on the outside.
  5. Note: You can also slice these lengthwise to get more of a 'chip' potato.

Nutrition

Energy: 522 kcal | Total Fat: 58 g | Saturated: 8 g | Cholesterol: 0 mg | Total Carbs: 4 g | Fiber: 2 g | Sugars: 0 g | Proteins: 0 g | Sodium: 4 mg | Polyunsaturated: 6 g | Monounsaturated: 42 g

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