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Roasted Rosemary-Onion Potatoes

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  • Prep 15 min
  • Total 40 min
  • Servings 4
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Who needs French fries? This potato dish will make you forget all about those deep-fried sticks.
Created Nov 8, 2016
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Ingredients

  • 4 medium potatoes
  • 1 small onion, finely chopped (about 1/4 cup/50 mL)
  • 2 tablespoons (30 mL) olive or vegetable oil
  • 2 tablespoons (30 mL) chopped fresh rosemary leaves or 2 teaspoons (10 mL) dried rosemary leaves
  • 1 teaspoon (5 mL) chopped fresh thyme leaves or 1/4 teaspoon (1 mL) dried thyme leaves
  • 1/4 teaspoon (1 mL) salt
  • 1/8 teaspoon (0.5 mL) pepper

Steps

  •  
    1
    Heat oven to 450ºF (230°C). Grease jelly roll pan, 15x10x1-inch (37.5x25x2.5 cm). Cut potatoes into 1-inch (2.5 cm) chunks.
  •  
    2
    Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
  •  
    3
    Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.

Expert Tips

  • Tip 1
    Success: Get even more flavour from dried thyme and other herbs by rubbing the flakes with your fingers to release their fragrance before adding to a recipe.
  • Tip 2
    Variation: Garlic lovers can add a few cloves of peeled garlic with the potatoes.

Nutrition Information

185 Calories, 7g Total Fat, 3g Protein, 31g Total Carbs

Nutrition Facts

Serving Size: 4 servings
Calories
185
Total Fat
7g
Saturated Fat
1g
Cholesterol
0mg
Sodium
160mg
Total Carbs
31g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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