| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes | 6 | Servings | ||
INGREDIENTS
| 2 1/4 | lb | New potatoes |
| 1/4 | c | Shallots, finely chopped |
| 2 | T | Rosemary sprigs, chopped |
| 2 | T | Olive oil |
INSTRUCTIONS
Heat oven to 350. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Place potatoes in pan. Sprinkle with shallots and rosemary. Drizzle with oil; stir to coat. Bake uncovered about 1 1/4 hours, stirring occasionally, until potato skins are crisp and potatoes are tender. Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #754 by Doug Weller <dweller@ramtops.demon.co.uk> on Aug 21, 1997
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 1mg
Potassium: 26.1mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: 0g
Protein: <1g