Italian · Dinner
Roasted Garlic Rosemary Potatoes (Low-Calorie)
Roasted baby potatoes with whole garlic cloves and fresh rosemary, tossed in a small amount of olive oil and oven-roasted until the skins crisp and the centers turn tender. A lighter Italian side dish that skips heavy butter for bright lemon zest and parsley, delivering a crisp golden exterior with herb-forward flavor.
$2
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
185Calories
4.2gProtein
5.4gFat
35.7gCarbs
2.5gSugar
5.1gFiber
483mgSodium
0mgChol
0.8gSat Fat
1130mgPotassium
51mgCalcium
1.9mgIron
0mcgVitamin B12
45mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Halve the baby potatoes and pat dry with a towel. Lightly crush the garlic cloves with a knife, keeping the skins on.
2
Toss
In a bowl, toss the potatoes, garlic cloves and rosemary sprigs with the olive oil, salt and black pepper until evenly coated.
3
Roast
Spread potatoes cut-side down on a baking tray in a preheated 220C (425F) oven and roast 30–35 minutes until deep golden brown.
4
Plate
Remove from the oven, discard rosemary sprigs, then squeeze lemon juice over the hot potatoes and scatter lemon zest and chopped parsley on top. Transfer to a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g baby potatoes, halved
- 8 cloves8 cloves garlic
- 4 sprigs4 sprigs fresh rosemary
- 3 tsp3 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp parsley
