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Epicurious

Rosemary Potatoes

3.3

(5)

Simple and low in fat.

Recipe information

  • Yield

    Serves 4

Ingredients

4 small russet potatoes
2 tablespoons olive oil
1/4 cup chopped fresh rosemary

Preparation

  1. Step 1

    Place potatoes in medium saucepan. Cover with water; bring to boil. Boil potatoes until just tender when pierced with small sharp knife. Cool. Peel potatoes. Cut lengthwise into 1/2-inch-thick slices.

    Step 2

    Prepare barbecue (medium-high heat) or preheat broiler. Brush potatoes with oil. Sprinkle with rosemary, salt and pepper. Grill potatoes until beginning to brown, about 4 minutes per side.

Nutrition Per Serving

Per Serving: calories
194; fat
7g; sodium
12 mg; cholesterol
0.
#### Nutritional analysis provided by Bon Appétit
TagsRusset PotatoPotatoRoot VegetableVegetableRosemaryHerbs & SpicesSideDinnerLunchDairy FreeGluten FreeNut FreeVegetarianVeganGrillingBon Appétit
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