Nutrition per serving may change if servings are adjusted.
1 pound baby potatoes, halved
2 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
1 teaspoon chopped fresh rosemary
½ teaspoon salt
¼ teaspoon ground pepper
Preheat oven to 425°F. Place a large rimmed baking sheet in the oven to preheat.
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender, 12 to 14 minutes.
Meanwhile, combine 1½ tablespoons oil, garlic, rosemary, salt and pepper in a small bowl.
Brush the hot baking sheet with the remaining ½ tablespoon oil. Place the steamed potatoes on the pan, skin-side up, and smash with the bottom of a jar or smooth side of a meat mallet. Drizzle with the garlic oil. Roast until browned on the bottom, about 15 minutes.
146 calories;7 g fat(1 g sat); 2 g fiber; 19 g carbohydrates; 2 g protein; 21 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 14 IU vitamin A; 10 mg vitamin C; 17 mg calcium; 1 mg iron; 312 mg sodium; 528 mg potassium
Excellent! Perfect side to pork chops. Quite flavorful and loved the crispy texture!
January 15, 2016
By: EatingWell User
I made these last night and they were a hit even with the pickiest eaters. I liked the idea of steaming the potatoes ahead of time, which I did in my microwave steamer. Otherwise followed the directions exactly and they turned out perfectly.