RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1718
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| Recipe Name: |
Roasted Baby Potatoes with Thyme and Rosemary |
| Source: |
, February 2007 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
For an extra special look, pick up a mix of white, red, and purple baby potatoes.
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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. |
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| Nutrition per Serving: |
| Calories: |
408 |
Total Carbs: |
73.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.1 |
Fat: |
4.8 |
Protein: |
18.35 |
| Fiber: |
0.10 |
Sodium: |
1.00 |
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