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Pan-Roasted Potatoes

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By Betty Crocker Kitchens
Updated Jun 30, 2006
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Enjoy one of life's simplest pleasures: roasted potatoes with fresh rosemary.

Pan-Roasted Potatoes

  • Prep Time 10 min
  • Total 60 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 6 medium baking potatoes (2 lb)
  • 1 medium red onion, coarsely chopped
  • 2 tablespoons chopped fresh rosemary leaves
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive or vegetable oil
  • 1/4 cup freshly grated or shredded Parmesan cheese (1 oz)

Instructions

  • Step 
    1
    Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
  • Step 
    2
    Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.

Nutrition

340 Calories
16g Total Fat
8g Protein
43g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
430mg
18%
Potassium
1050mg
30%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
19%
Sugars
4g
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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