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Recipe to Print-Roasted Baby Potatoes with Thyme and Rosemary - Copy - Copy
Recipe Name:
Roasted Baby Potatoes with Thyme and Rosemary - Copy - Copy
Source:
Submitted by:
Last Modified:
$scale_by
Course:
Side Dish
Used in Baskets:
No
Base:
Potato
Kosher:
No
Ethnicity:
American
Kosher for Passover:
No
Preparation Time:
5.00
Minutes
Number of Servings:
2
Inactive Prep Time:
0.00
Minutes
Original Num Servings:
2
Cooking Time:
30.00
Minutes
Heart Healthy:
No
Oven Temp:
450
Approx. Cost/Serving:
$0.38
# Sides Included:
0
Difficulty:
Easy
Yields :
0
Tested:
Yes
Wine Type:
Wine Suggestion:
Equipment Needed:
Suggested Sides:
Comments:
For an extra special look, pick up a mix of white, red, and purple baby potatoes.
Ingredients:
2 Teaspoons oil, olive
Optional Ingredients:
1 to taste salt and pepper
Add to shopping list
Directions:
Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, olive oil and salt and pepper, if desired.
Roast on a baking sheet in a 450-degree oven for about 30 minutes.
Nutrition per Serving:
Calories:
0
Total Carbs:
0.0
Net Carbs:
0.0
Cholesterol:
0.0
Fat:
0.0
Protein:
0.00
Fiber:
0.00
Sodium:
0.00