• 1 pound red potatoes, scrubbed and cut into 1 inch cubes
  • 1½ tablespoons olive oil
  • 1 teaspoon salt
  • 4 cloves garlic, minced
  • 4 sprigs rosemary
  • 1 lemon, cut into wedges


  1. Preheat the oven to 400°F.
  2. Toss the potatoes with the olive oil, salt, and garlic until the potatoes are evenly coated.
  3. Spread the potatoes out in a 9×13” casserole dish. Top with rosemary and lemon wedges.
  4. Roast for 45 minutes, stirring halfway through.


Calories 80 (15 from fat)
Total fat 1.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 480mg
Carbohydrate 15g (2g dietary fiber, 1g sugar)
Protein 2g


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