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Breakfast Buttered Potatoes

Makes: 12 servings
Prep 15 mins Cook 15 mins
Breakfast Buttered Potatoes
  • 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

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,
  • cal. (kcal) 143,
  • Fat, total (g) 4,
  • chol. (mg) 10,
  • sat. fat (g) 2,
  • carb. (g) 25,
  • fiber (g) 1,
  • pro. (g) 3,
  • vit. A (RE) 31,
  • vit. C (mg) 14,
  • sodium (mg) 36,
  • calcium (mg) 10,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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