Now that I live in the Midwest I’ve learned to love potatoes. In fact, we have a lot of potatoes now. And we have them just about every way imaginable. But when I’m doing mashed potatoes or roast potatoes like this, I really like to use Yukon Gold potatoes. Their golden color makes them look like they’re filled with butter, when they’re really not. I pan fried my potatoes in a little butter because I wanted a little brown on the edges of the potatoes. But since I didn’t want to fry them with that much butter, I them baked them until they were tender. This gave me the best of both. They were a little crispy and had beautiful golden brown edges but weren’t so soaked in butter that I could feel my arteries hardening while I ate them. I added my usual garlic and a little crushed rosemary to give them a little woodsy flavor. If you don’t care for rosemary, you can also use a little ground or crushed thyme for a similar flavor. The result was delicious potatoes that went perfectly with roast pork loin. These were quite simple to prepare and incredibly delicious – all without breaking the points bank.
Rosemary Roast Potatoes
- 1 lb Yukon gold potatoes
- 4 Tbsp light butter
- 4 cloves garlic minced
- 2 Tbsp rosemary crushed
- salt & pepper
- Preheat the oven to 350 degrees F. Lightly grease a baking dish.
- Wash and peel the potatoes.
- Slice them in half of quarters (depending on how large the potatoes are).
- Fry the potatoes in the butter with the garlic. Cook for 2-3 minutes, or until the potatoes are golden brown.
- Place the potatoes in the prepared baking dish and add the rosemary.
- Bake for 30-40 minutes, or until the potatoes are tender.
- Season with salt and pepper to taste and serve hot.
Entire recipe makes 6 servings
Serving size is about 1/2 cup
Each serving = 3 Smart Points
PER SERVING: 91 calories; 1.2g fat; .7g saturated fat; 18.8g carbohydrates; 0g sugar; 2.1g protein; 1.4g fiber