Roasted Potatoes with Rosemary and Shallots
1 pound fingerling potatoes, halved lengthwise
1 tablespoon olive oil
2 tablespoons rosemary, chopped
1 medium shallot, halved then sliced
Salt and pepper to taste
1. Preheat the oven to 400°.
2. In a bowl, toss the potatoes with the olive oil, rosemary, shallots, salt and pepper.
3. Once evenly coated, arrange the potatoes in a single layer on a sheet pan or roasting pan.
Roast for 30-45 minutes. Flip them after 30 minutes (don’t flip them if they stick when you try to move them…just let them keep cooking).
114 calories, 2 g protein, 19 g carb, 3.7 g fat, .56 g sat fat, 0 mg chol, 140 mg sodium, 2.87 g fiber
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