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Rosemary Garlic Fingerling Potatoes

Serves: 4
Total Calories: 197

Ingredients

2 pounds fingerling potatoes (cut into halves if they are big)
2 tablespoons olive oil
2 cloves garlic
1 tablespoon dried rosemary
salt and pepper

Directions:

Preheat oven to 425 degrees. Wash and pat dry potatoes. Combine all ingredients on a cookie sheet. Cook about 30 to 40 minutes, turning once, until nice and golden. Serve at once.

Nutritional Facts:

Serves: 4
Total Calories: 197
Calories from Fat: 60

This Rosemary Garlic Fingerling Potatoes recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.


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