Garlic-Rosemary Roasted Potatoes

3 pounds medium white potatoes
1 tablespoons chopped fresh rosemary
3 cloves fresh garlic, chopped
1/2 teaspoon course sea salt
4 tablespoons butter, melted

1. Preheat oven to 400 degrees. Slice the potatoes into 1/2-inch thick slices and place in rows in a glass or ceramic baking dish.

2. Finely chop the rosemary and garlic. Add the salt directly to the rosemary and garlic on the cutting board and grind the salt into the mixture using the wide side of the knife. Crush and smash the salt, garlic and rosemary together. Add the rosemary mixture to the melted butter and stir well. Pour evenly over the rows of potatoes.

3. Roast for 45 minutes or until potatoes are lightly browned on the outside and tender on the inside. Remove from the oven and toss to coat the potatoes with residual butter mixture on the bottom of the dish, and roast again for 10 more minutes. Delicious served hot out of the oven or at room temperature.

Garlic-Rosemary Roasted Potatoes

Approximate Values Per Serving:  215 calories ,  6 g fat ( 4 g saturated),  15 mg cholesterol,  4 g protein,  36 g carbohydrates,  4 g dietary fiber,  173 mg sodium

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