Photo: Lars Blankers
Herb-Roasted Red Potatoes
6 ingredients
openrecipes
In this dish, the potatoes are roasted long enough for the skins to wrinkle slightly, indicating that they are smooth and creamy on the inside. The rosemary sprigs and the sage sprigs, even if very dark and crisp, can be presented with the potatoes as a crunchy, edible garnish. Served at room temperature, the potatoes are a good choice for a buffet.
Estimated Nutrition (whole recipe, rough)
292
Calories
5g
Protein
14g
Fat
40g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 to 15 small red potatoes, about 2 inches in diameter
- 3 Tbs. olive oil
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 4 or 5 fresh rosemary sprigs, about 3 inches long
- 6 fresh sage sprigs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes