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Nutrition Facts
Serving Size 1 (257g) Recipe makes 6 servings
Calories 332
Calories from Fat 168		(50%)
Amount Per Serving		%DV
	Total Fat 18.7g	28%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 212mg		8%
Potassium 1091mg		31%
Total Carbohydrate 37.5g		12%
	Dietary Fiber 4.4g	17%
	Sugars 2.4g
Protein 4.8g		9%
detailed view... how is this calculated?

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Recipe #26389 | 55 min | 15 min prep | add private note

⁽⁵³⁾ RATE IT NOW Print Recipe

By: kiwidutch
Apr 25, 2002

A spicy full flavored version of roasted baby potatoes. I adopted this from the Recipezaar account and I am the very happy new owner of such a winner Now that I have made it several times myself, I totally agree with reviewers recomendations to add carrots to this too. I have also added cubed sweet potato, but be aware that they will be fairly soft, rather than crunchy like the potatoes. A firm favourite in our home from now on ! Enjoy Oven time depends on how much you are making.. mine took 45 minutes for the potatoes to be nice and crunchy. It serves 4 at our place... 6 would be fighting each other for the biggest serving LOL.

SERVES 6 (change servings and units)

Ingredients

3 lbs red potatoes or yukon gold potatoes, cut into bite sized pieces
6 tablespoons unsalted butter
3 tablespoons olive oil
3 garlic cloves, pressed
1/2 cup fresh Italian parsley, chopped
1 tablespoon fresh thyme, minced
1 1/2 tablespoons fresh rosemary, minced
1 1/2 teaspoons smoked paprika
cayenne, to taste
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

1
Preheat oven to 375.
2
In large pan, melt butter in oil over moderate heat.
3
Add garlic, parsley, thyme, rosemary, paprika and cayenne.
4
Add potatoes and toss well.
5
Roast, basting until potatoes are tender.
6
Season.

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Featured Reviews for This Recipe

From: L. Davenport

On Sep 21, 2009

I'm not one to have stuff swimming in oil, so I reduced the butter to 2 tbsp and the olive oil to 1 tbsp. It still turned out beautifully, nice flavour. Wonderful spicy smell while cooking.

0 people found this review helpful

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From: 'nora

On Aug 4, 2009

Very good... Cooked it part way and carried it to a neighbors in a tin foil pkg.. Finished it off on the grill. Very tasty accompaniment to beef. I used baby white potatoes sliced 1/4".Nora

0 people found this review helpful

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From: Lorac

On Sep 15, 2002

I love cooking with fresh herbs, Rosemary thrives in the desert, Thyme survives in partial shade, but parsley has a short life cycle in a hot climate. I would make this again even if I had to purchase the herbs. I used red skin potatoes and had to substitute sweet paprika. Basting with the garlic and herb butter-oil resulted in beautifully browned potatoes with the flavors of Rosemary, Thyme, and garlic enhanced by a bit of heat from the red pepper. Thanks Mean Chef!

12 people found this review helpful

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From: TammieV

On Nov 16, 2002

Easy side-dish. The spices added color and flavor to what often becomes(yawn)just another potato dish. This a good dish to consider when you are cooking for a crowd.

7 people found this review helpful

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Read all 53 reviews