Cut potatoes in half lengthwise and then half again lengthwise. Cut each quarter into one inch pieces. Place in bowl of cold water for about 30 minutes. Drain and dry with paper towels Place in large bowl. Add olive oil and stir until coated. Mix rosemary, garlic, salt, pepper, and sprinkle over wedges.
Meanwhile preheat oven to 400. Place potatoes, in oven proof bowl or Pyrex dish and bake for 1 hour or until tender.
While potatoes are roasting saute shallots in butter in a small saucepan over medium heat until soft, about 2 minutes. Add the chicken broth, wine, half and half and lemon juice. Simmer until reduced by half, about 10 minutes.
Add 1 tablespoon and stir until completely melted. Repeat process with remaining tablespoons of butter one at a time until all four have been added and melted. .Stir in last three ingredients. Serve warm over potatoes.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 64 (32%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 16mg||5 %|
|Sodium 71.9mg||2 %|
|Potassium 678mg||18 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 24.8g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 198
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