| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Small potatoes: Red Bliss |
| small whites Yukon Golds | ||
| 1/4 | c | Pure olive oil |
| 3 | T | Unsalted butter |
| 3 | Cloves garlic, peeled and | |
| finely minced | ||
| 2 | T | Chopped fresh thyme |
| 2 | T | Chopped fresh flat-leaf |
| parsley | ||
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth. Cut the potatoes in half or in quarters, depending on their size. Pour the olive oil into a roasting pan or large cast-iron skillet and heat in the oven 10 minutes before adding the potatoes. Roast the potatoes 45 minutes, until crisp. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, then place in a serving dish. In a saute pan, melt the butter, then add the garlic and saute until light golden brown. Add the chopped herbs to the garlic butter, stir together quickly, and remove from the heat. Pour the garlic-herb butter over the potatoes, season with the salt and pepper, and serve. Yield: 4 to 6 servings Recipe By :COOKING LIVE SHOW #CL8722 Posted to MC-Recipe Digest V1 #272 Date: Fri, 1 Nov 1996 07:52:25 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 345
Calories From Fat: 310
Total Fat: 35.3g
Cholesterol: 91.6mg
Sodium: 302.4mg
Potassium: 132.9mg
Carbohydrates: 9.1g
Fiber: 3.6g
Sugar: <1g
Protein: 1.8g