Oregano Butter & Bacon Potatoes
pounds small red-skinned potatoes
sprigs fresh oregano
slices bacon, crisp-cooked and crumbled
- Place potatoes in a 4- to 5-quart pot. Cover with salted water and bring to boiling. Reduce heat and simmer, covered, 20 minutes or until tender when pierced with a fork. Drain and coarsely smash.
- In a skillet melt the butter. Add a few oregano sprigs and heat over low heat 5 minutes until butter is golden brown and oregano is crisp. Remove oregano sprigs. Stir butter into potatoes. Sprinkle with crumbled cooked bacon and crisp oregano leaves.
Nutrition Facts(Oregano Butter & Bacon Potatoes)
- Per serving:
- 144 kcal cal.,
- 8 g fat
- (4 g sat. fat,
- 2 g monounsatured fat),
- 20 mg chol.,
- 262 mg sodium,
- 16 g carb.,
- 2 g fiber,
- 2 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet