Roasted Red Potatoes with Rosemary

Recipe Courtesy of Portland Lieutenant Michael Silva, Historic Belmont Firehouse 

Ingredients:

• 2 Pound(s) Baby Red Potatoes Scrubbed, Sliced
• 2 Tablespoon(s) Olive Oil 
• 1 Tablespoon(s) Rosemary Crushed
• 1/2 Teaspoon(s) Salt Optional
• 1/2 Teaspoon(s) Pepper 

Preparation:

1. Preheat oven to 375ºF.
2. Toss everything onto rimmed baking sheet.
3. Bake for 30-40 minutes (stir half way through baking) or until potatoes are tender and a little brown.

Nutrition Facts:

• Calories 140
• Total Fat 5 g
• Saturated Fat N/A
• Sodium 85 mg
• Total Carbohydrates 19 g
• Fiber 3 g
• Protein 3 g

  Portland Fire & Rescue 

  We Respond: Always Ready, Always There

  January 12, 2012 

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