Buttery Roasted Baby Potatoes with Rosemary
Cooking time25 min
Prep time10 min
Servers 4
Ingredients
- 1 1/2 lbs. baby purple, red and white potatoes, halved
- 2 Tbsp. Brummel & Brown Original Buttery Spread
- 1 Tbsp. chopped fresh rosemary leaves
- 1/4 tsp. coarse sea salt
- 1/8 tsp. coarsely ground black pepper
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat oven to 450. In a large bowl, toss potatoes, melted Brummel & Brown Original Buttery Spread, rosemary, salt and pepper and pour onto a large rimmed baking sheet. Spread into an even layer.
- Roast 20 minutes; stir carefully with a spatula and roast an additional 5 to 10 minutes until potatoes are crisp and fork-tender.
