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Ingredients
  • 8 ounces red potatoes, each cut into 6 wedges
  • 1 1⁄2 tablespoons extra virgin olive oil
  • 1⁄2 teaspoon sea salt or 1/2 teaspoon other coarse salt
  • 1⁄2 teaspoon ground black pepper
  • 3 garlic cloves, minced
  • 1 1⁄2 teaspoons chopped fresh rosemary
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Nutrients
  • Calories: 179.9
  • Calories from Fat: 93 g
  • Total Fat: 10.3 g
  • Saturated Fat: 1.4 g
  • Cholesterol: 0 mg
  • Sodium: 589.5 mg
  • Total Carbohydrate: 20 g
  • Dietary Fiber: 2.2 g
  • Sugars: 1.2 g
  • Protein: 2.5 g

Roasted Potatoes with Rosemary and Sea Salt

This recipe came from Bon Appétit Magazine, February, 2002. 179.9

  • 21/03/2002
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The Bev Rowe Recipe Book

The content on this website is for reference purposes only. No copyright is claimed on any material contained herein.

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