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Breakfast Buttered Potatoes

Rely on potatoes for a filling dish. These quick-fix herbed potatoes are a great addition to a brunch buffet or as a side dish.

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2.5 by 2 people
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  • Makes: 12 servings
  • Prep: 15 mins
  • Cook: 15 mins

Breakfast Buttered Potatoes

2.5 by 2 people
1,748 views
Rate me!
  • Makes: 12 servings
  • Prep: 15 mins
  • Cook: 15 mins

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)

  • Per serving:
  • 143 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 10 mg chol.,
  • 36 mg sodium,
  • 25 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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