Roasted Rosemary Potatoes

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3 tablespoons	45ml	Fresh rosemary leaves
1 1/2 lbs	681g / 24oz	Baking potatoes - (to 2 lbs) - peeled, and
		Sliced 1/8-inch" thick

Recipe Instructions

Stir together olive oil, salt, pepper and rosemary in bowl. Toss potato slices in oil mixture to thoroughly coat. Place potatoes in 1 single layer on baking rack, and put rack on baking sheet with raised edge. Drizzle remaining oil and rosemary from bowl over potatoes.

Bake at 450 degrees until golden, about 25 minutes.

This recipe yields 4 servings.

Each serving: 257 calories; 600 mg sodium; 0 cholesterol; 14 grams fat; 31 grams carbohydrates; 4 grams protein; 0.91 gram fiber

Source:
The Los Angeles Times, 01-13-1999

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