Rosemary and Garlic Roasted Potatoes
These potatoes go so well with just about anything and are super easy! Start the olive oil mixture earlier in the day if you wish or just before cooking, the result is the same……delicious.
We’ve also made this just as successfully on the barbeque in a tin foil pan, just watch your heat and cooking time. It may need to be adjusted. Potatoes can cook about 35 minutes at 400, or if you are in no hurry at 325/350 for about 50/60 minutes.
Ingredients
- 1 lb (454 gr) baby potatoes, skin on (150 gr = 20 CHO) 60.53 CHO
- 2 TBSP olive oil 0 CHO
- 1 TBSP (3 gr) finely diced fresh rosemary/ ½ TBSP dried 0 CHO
- ½ tsp minced garlic 0 CHO
- ½ tsp salt 0 CHO
- ½ tsp. pepper 0 CHO
TOTAL CHO 60.53
- TOTAL WEIGHT COOKED 320 GRAMS
- 60.53 CHO DIVIDED BY 320 GRAMS = .189 CHO/GRAM
- 320 GRAMS DIVIDED BY 4 SERVINGS = 80 GRAMS
- ¼ SERVING OF POTATOES (.189 CHO x 80 GRAMS) 15.12 CHO
Instructions
Pre heat oven to 350 and slice potatoes in half. Mix olive oil, rosemary and garlic in a small dish.
Place potatoes on the cooking sheet, and toss with olive oil mixture, salt and pepper.
With tongs, turn potatoes cut side down and cook for about 50 minutes. Shake cooking sheet occasionally. Cut side of potatoes will be nicely browned when done.
Remove potatoes with tongs to serving plate and leave any remaining olive oil on the cooking sheet.
- Adjust seasoning and serve.
