Rosemary red potatoes are a nutritious, gluten-free and nut-free dinner option ideal for healthy baked recipes.
Special diets: Vegetarian | nuts-free | gluten-free | eggs-free |
️Allergens: not vegan | soy | lactose |
⏱ 43 mins – easy
🍽 8 servings – 390 kcal per serving
|
Serving
341g |
Fat
19g |
Sat. fat
7g |
Sodium
198mg |
|
Carbs
50g |
Fibers
5g |
Sugars
4g |
Proteins
6g |
INGREDIENTS
- 12 red potatoes
- 6 tbsp butter
- 6 tbsp vegetable oil
- 2 tbsp rosemary
- ¼ tsp salt
- ¼ tsp black pepper
TOOLS
- 1 knife
- 1 saucepan
- 1 oven
- 1 baking dish
- 1 serving plate
- 1 spoon
- 1 aluminum foil
STEPS
Slice red potatoes into wedges, then cut rosemary.
Melt butter in a saucepan over medium heat.
Add vegetable oil to the melted butter.
Stir with a spoon to get a butter mixture.
Preheat the oven to 375°F for 12-15 minutes.
Combine the butter mixture and wedged potatoes in a baking dish with a spoon. Season with salt, black pepper, and rosemary. Cover the dish with aluminum foil and put it in the oven. Bake for 30 minutes to get baked potatoes.
Take the baking dish out of the oven and remove the aluminum foil.
Transfer rosemary red potatoes to a serving plate.
It’s ready to be served !
