Ingredients
Scale
- 2 lbs small red potatoes
- 1/4 cup Pure Blends Avocado Oil or Coconut Oil Plant-Based butter melted
- 2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 2 tablespoons minced garlic
- 2 tablespoons fresh rosemary finely chopped
Instructions
- Preheat the oven to 400 degrees F.
- Cut the potatoes into quarters (or halves if they are very small) and place them in a bowl with the melted spread, salt, pepper, garlic, and rosemary; toss until well coated.
- Spread the potatoes on a baking sheet in a single layer and roast for 45 minutes to 1 hour until browned and crisp, flipping twice during cooking to ensure even coloring.
- Remove from the oven, season to taste, and serve.
Notes
For a spicier version, add red pepper flakes to the seasoning mix.
Feel free to substitute the fresh rosemary with other herbs like thyme or oregano for different flavors.
Make sure to spread the potatoes out on the baking sheet to ensure they cook evenly.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.