Recipe courtesy of Sandra Lee
From:
Food Network Magazine
Mixed Roasted Potatoes With Herb Butter
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 399
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 20 mg
- Sodium
- 912 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 399
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 20 mg
- Sodium
- 912 mg
Ingredients
Directions
- Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
- Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
- While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
- When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.
Looking for Something Else?
Related Pages
- Roasted Sweet Potatoes with Honey and Cinnamon...
- Roast Pork and Sweet Potatoes Recipe
- Roasted Sweet Potatoes and Apples Recipe
- Marbled Mashed Sweet Potatoes Recipe
- Maple Roasted Sweet Potatoes Recipe
- Roasted Sweet Potatoes and Asparagus Recipe
- Sweet Potato-Beet Hash Recipe
- Mashed Sweet Potatoes and Carrots Recipe
- Roasted Sweet Potatoes with Crispy Chickpeas...