Italian · Dinner
Roasted Garlic Rosemary Potatoes (Dairy-Free)
Roasted baby potatoes with whole garlic cloves and fresh rosemary, crisp-edged and tender inside, finished with lemon zest and flaky salt. A rustic Italian-style side dish delivering caramelized potatoes and sweet roasted garlic.
$3
10 minsPrep
32 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
332Calories
6.2gProtein
13.2gFat
47.2gCarbs
3.7gSugar
6.2gFiber
1050mgSodium
0mgChol
1.9gSat Fat
1062mgPotassium
50mgCalcium
2.2mgIron
0mcgVitamin B12
34mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Halve baby potatoes and pat dry, then toss with whole garlic cloves, fresh rosemary, olive oil, salt and black pepper until glistening.
2
Roast
Spread potatoes cut-side down on a baking sheet and roast at 425°F (220°C) for 25 to 30 minutes until deep golden brown and tender.
3
Rest
Let potatoes sit uncovered for 5 minutes so residual heat finishes softening the garlic.
4
Plate
Transfer to a plate with browned bits and oil from the sheet, scatter lemon zest over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz366g baby potatoes, halved
- 8 cloves8 cloves garlic, peeled and left whole
- 2 tbsp2 tbsp fresh rosemary
- 3 tbsp44ml olive oil
- 1 tsp1 tsp lemon zest
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, freshly cracked
