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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (228g) Recipe makes 4 servings |
||
| Calories 236 | ||
| Calories from Fat 63 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 305mg | 12% | |
| Potassium 936mg | 26% | |
| Total Carbohydrate 39.9g | 13% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 1.7g | ||
| Protein 4.8g | 9% | |
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Ingredients
- 4-5 medium potatoes, cubed
- 1/8 cup olive oil
- 8 cloves garlic, minced
- 2 teaspoons sage
- 2 tablespoons rosemary
- 1/2 teaspoon salt
- 1 teaspoon pepper
Directions
1
Preheat oven to 400 degrees F.2
Place the cubed potatoes in a medium bowl and add the rest of the ingredients and stir together.3
Lay evenly onto a cookie sheet or lasagna pan and bake in the oven for 30-40 minutes, until potatoes are golden brown and can be easily pierced with a fork.
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- Course > Side Dishes
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- Occasion > Holiday/Event > Historical/Traditional
- Dietary > Vegetarian > Vegan
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Featured Reviews for This Recipe
From: Loves2Teach
On Jun 5, 2007
I made these for my dh and Emaw tonight. The only change I made was to use 2 cloves of garlic, and I also added some sliced onion. Thanks so much for sharing something so easy!
From: Debbb
On Apr 23, 2006
These potatoes were quite good! Surprisingly, the garlic flavour wasn't overwhelming. But, after removing the potatoes from the pan, there was a lot of rosemary left behind. As mentioned by other reviewers, an adjustment to the rosemary would probably make this recipe darned-near perfect!
From: Bergy
On Dec 4, 2005
Loved this recipe - the potatoes were crunchy yet soft centered. I cut the dice to just over 1/4" only did 2 small potatoes baked 25 minutes. The amount of garlic is just right. I used ground rosemary and crumbled the sage Thanks mielhollinger for adding a lovely dish to enjoy with my brunch
From: riffraff
On Jul 22, 2004
I forgot the sage but used plenty of garlic and plenty of fresh rosemary. We enjoyed the dish with a side of sour cream. I ended up baking it for about 45 minutes but that is entirely dependent on the size of you tater chunks.
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