PERSONAL TRAINER NYC CERTIFIED NUTRITIONIST REGISTERED DIETICIAN FITNESS CONSULTATION NEW YORK CITY

Rosemary Roasted Potatoes:

1 tablespoon olive oil
3⁄4 lb. small yellow potatoes, halved, skin on
2 tablespoons fresh rosemary or 1 tablespoon dried rosemary
1⁄2 teaspoon kosher salt
1⁄2 teaspoon black pepper

Preheat the oven to 400°F. Toss all ingredients together in a large bowl.
Spray a large baking sheet with cooking spray. Spread the potatoes in one layer onto the baking sheet.
Roast the potatoes for 20 to 25 minutes until they are tender when pierced with a fork.

Preparation time: 20 to 25 minutes
Yield: 4 servings
Calories per serving: 101
Exchanges: 1 starch; 1⁄2 fat

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