1 of 8 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (378g) Recipe makes 8 servings |
||
| Calories 347 | ||
| Calories from Fat 64 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 22mg | 0% | |
| Potassium 1565mg | 44% | |
| Total Carbohydrate 65.2g | 21% | |
| Dietary Fiber 8.3g | 33% | |
| Sugars 2.9g | ||
| Protein 7.6g | 15% | |
Roast Potatoes With Herbs
By: Lorrie in Montreal
Nov 19, 2006
Delicious way to prepare potatoes and really simple. You can use an herb of your choice--basil, thyme, oregano--or a mix of herbs.
SERVES 8
Ingredients
- 8 large potatoes, scrubbed
- 1/4 cup olive oil
- 4 large garlic cloves, peeled and slivered
- 3 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
- coarse salt
- fresh ground pepper
Directions
1
Cut each unpeeled potato into 8 spears. Place in mixing bowl and toss with olive oil, garlic, salt, and pepper.2
Marinate at room temperature for 30 minutes.3
Preheat oven to 350°.4
Spread potatoes in roasting pan and bake for 45 minutes, tossing occasionally with spoon.5
Sprinkle with rosemary and continue roasting until potatoes are crusty brown, about 15-20 minutes.6
Cool a few minutes before serving.
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- Course > Side Dishes
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Featured Reviews for This Recipe
From: Scoutie
On Jul 8, 2009
These were great! Rather than spears, I cube my potatoes into large chunks. Used fresh rosemary and about a tsp. of herbs de Provence. I have used Italian seasoning with good results too. Added a red onion chopped into quarters as well. I sprayed my glass baking dish with Pam first for easier clean-up. To make the cooking time less, I microwave the potatoes after cubing, for about 4 minutes, then proceed with the recipe. Thanks for posting Lorrie.
From: **Mandy**
On Jan 2, 2009
Yum, Yum, I love potatoes with Rosemary & this was a great accompaniment to our roast lamb. My potatoes did stick to the pan a little, I guess I should have given them a shake a few more times during cooking but the crispy bits stuck to the pan were awesome too. Thanks Lorrie!
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