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Roasted Baby Potatoes with Herbs
- Makes: 4 servings
- Yield: 4 side-dish servings
Use an assortment of your favorite potatoes in this roasted vegetable side-dish recipe. It's delicious with beef, pork, or chicken.
small potatoes, such as baby Dutch yellow, fingerlings, baby purple, and/or new red or yellow potatoes or 3 medium round red or white potatoes, halved (1 pound), cut into 1-inch pieces
medium onion, cut into thin wedges or coarsely chopped
clove garlic, minced
kosher salt, sea salt or coarse salt
coarsely ground black pepper
snipped fresh thyme, rosemary, and/or flat-leaf parsley
semisoft cheese with garlic and herbs, or 1/2 of an 8-ounce tub soft-style cream cheese (optional)
Snipped fresh chives (optional)
Wash potatoes. In a greased 9x9x2-inch baking pan or shallow baking pan, combine potatoes, onion and garlic. Sprinkle with salt and pepper. Drizzle with oil; toss to coat.
Roast, uncovered, in a 325 degrees F oven for 45 minutes. Stir potato mixture; bake for 10 to 20 minutes more or until potatoes are tender and brown on the edges. Stir in fresh herbs. If you like, top with cheese, allowing it to melt slightly and garnish with snipped chives. 4 side-dish servings
- Roasted Veggies: Prepare as above, except stir in 2 cups packaged peeled baby carrots or 4 medium carrots, halved lengthwise and cut into 2-inch pieces with potatoes and onion. Continue as directed.
(Roasted Baby Potatoes with Herbs)
Servings Per Recipe 4, Fat, total (g) 7, Thiamin (mg) 0, carb. (g) 22, vit. C (mg) 20, sat. fat (g) 1, Niacin (mg) 1, Riboflavin (mg) 0, Potassium (mg) 515, sugar (g) 2, sodium (mg) 249, pro. (g) 3, vit. A (IU) 49, iron (mg) 1, cal. (kcal) 157, calcium (mg) 20, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 2, Folate (µg) 20