Oven roasted rosemary potatoes complement any meal. The firm flesh and burgundy skins of red potatoes combined with fragrant rosemary herb create an enticing presentation on your plate. One medium red potato has 154 calories, 34 grams of carbohydrate and provides 36 % of recommended daily value of vitamin C. One 5-pound bag of red potatoes cooks up 15 servings of oven roasted rosemary potatoes for your family and guests.
Preheat oven to 450 degrees.
Wash 5 pound of red potatoes and cut out any brown spots.
Cut the potatoes in half the long way and then into 1-inch slices. Place in a large mixing bowl.
Sprinkle generously with fresh rosemary. Remove woody stems but keep the soft green stems.
Drizzle with 3 tablespoons of olive oil and season to taste. The featured recipe uses one teaspoon lemon pepper and one tablespoon Italian seasoning. Add garlic, chives or onion of desired.
Mix until evenly coated. Transfer to a roasting pan including remaining olive oil and spices in the mixing bowl.
Cover the roasting pan with a lid or foil. Roast in the oven for 20 minutes. Covering the roaster ensures even cooking of your potatoes.
Turn the temperature down to 350 degrees. Take the potatoes out of the oven and remove the cover. Stir the potatoes and return to the oven uncovered.
Roast for 30 minutes more or until easily pierced with a fork. Store leftovers in the fridge.
