RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 426
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| Recipe Name: |
Quick Oven Baked Potatoes with Herbs |
| Source: |
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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: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
8 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$0.40
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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: |
0 |
| Comments: |
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Ingredients:
1 to taste pepper, black
2 Tablespoons oil, olive
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Directions:
Preheat the oven.
Place potatoes in a plastic bag with the oil, rosemary, and garlic. Shake until well coated. Pour onto a cookie sheet, season with salt and pepper. Cook, turning once, until golden and crispy, about 30 minutes.
Chef' s Note: They' re especially good cooked on a pizza stone, place cut side down so they get really nice and brown. |
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| Nutrition per Serving: |
| Calories: |
113 |
Total Carbs: |
16.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.1 |
Fat: |
3.3 |
Protein: |
4.12 |
| Fiber: |
0.00 |
Sodium: |
0.38 |
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