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Breakfast Buttered Potatoes
Ingredients
-
12
small red potatoes (about 3 pounds)
-
1/4
cup butter or margarine
-
1
tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed (optional)
-
1/2
teaspoon salt
-
1/4
teaspoon pepper
Directions
1. Scrub potatoes thoroughly with a stiff brush. Cut potatoes into quarters. Cook potatoes in a 4-quart Dutch oven in a small amount of boiling, lightly salted water for 15 to 20 minutes or until tender; drain.
2. Meanwhile, heat butter or margarine in a small skillet over low heat until melted. Stir in the rosemary, if using, salt, and pepper. If using rosemary, cook and stir over low heat for 2 minutes. Gently toss cooked potatoes in a bowl with the butter mixture until potatoes are coated. Makes 12 servings.
Nutrition Facts
(Breakfast Buttered Potatoes)
- Servings Per Recipe 12,
- Calories 143,
- Protein (gm) 3,
- Carbohydrate (gm) 25,
- Fat, total (gm) 4,
- Cholesterol (mg) 10,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 31,
- Vitamin C (mg) 14,
- Sodium (mg) 36,
- Calcium (DV %) 10,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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