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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.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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

143 calories; 4 g total fat; 2 g saturated fat; 10 mg cholesterol; 36 mg sodium. 25 g carbohydrates; 1 g fiber; 3 g protein; 31 RE vitamin a; 14 mg vitamin c; 10 mg calcium; 2 mg iron;

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