Serves: 4
Total Calories: 153
1. Heat oven to 450°. Grease jelly roll pan,
15 1/2 x 10 1/2 x 1 inch.
2. Cut potatoes into 1-inch chunks. Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes toss to coat. Spread potatoes in single layer in pan.
3. Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
1 SERVING: Calories 150 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 0mg Sodium 140mg Carbohydrates 22g (Dietary Fiber 2g) Protein 2g.
This Roasted Rosemary-Onion Potatoes recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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