Roasted Rosemary Potatoes

Prep time: 15 minutes | Cook time: 35 minutes
4 Servings | Calories: 175 | Protein: 2 | Fat: 9 | Carbs: 22
Gluten-Free, Vegetarian
INGREDIENTS
- 1 lb. small baby potatoes, halved
- 3 Tbsp. butter or ghee*, melted
- 2 sprigs fresh rosemary, finely chopped
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- Pepper to taste
DIRECTIONS
- Preheat oven to 400F.
- In small bowl, combine melted butter or ghee, rosemary, garlic powder, and onion powder.
- In 9×13 inch sheet pan, pour butter mixture to coat the bottom of the sheet pan.
- Add halved potatoes to sheet pan, flat side down. Brush top of potatoes with butter mixture and sprinkle with salt and pepper.
- Bake in the oven for 30-35 minutes – broil 1-2 minutes if you want an extra crisp.