Servings: 6 servings
Calories: 237kcal
Ingredients
- 3 pounds of red potatoes cut into quarters or eights depending on the size of the potatoes.
- 1/4 cup of olive oil
- 8 cloves of garlic pressed
- 1 tsp rosemary
- Sea salt and black pepper to taste
- 1/4 cup of fresh chopped parsley
Instructions
- Wash and cut the potatoes. You don't need to peel the potatoes unless you want to but make sure you wash the dirt from the outside off. Then cut them into wedges or quarters.
- Season them. Put the cut potatoes into a bowl. Drizzle them with olive oil and season them with salt, pepper, pressed garlic and dried rosemary. Toss everything together to evenly coat the potatoes.
- Roast the potatoes. Roast the potatoes in a 400 degree oven for 50-60 minutes. Flip the potatoes halfway through the cooking process. Once the potatoes are lightly golden and slightly crisp on the outside, remove them from the oven. Sprinkle them with fresh, chopped parsley prior to serving. Enjoy!
Notes
Feel free to adjust the garlic amount according to your taste.
See post for additional notes.
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 39g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 65mg | Fiber: 4g | Sugar: 3g
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