Scrub the potatoes and place in a pot. Cover the potatoes with water, add salt to taste, place lid on pot and bring to a boil. Reduce heat to simmer and cook for 20-25 minutes or until tender. Drain, cool and place in the refrigerator 4 hours or overnight. Cut the potatoes in large pieces.
Prepare the herbs by stripping the leaves off the branches for the rosemary, tarragon and thyme. Set the leaves aside. Chop the sage and set aside with the other herbs.
Thirty minutes before serving, in a large skillet heat 1 tablespoon oil. Saute the onion for 5 minutes and then add the mushrooms. Continue cooking for 5 minutes longer. Set this onion/mushroom mixture aside. Using the same skillet, heat the remaining 2 tablespoons oil with the butter. Add the cut potatoes and cook for 10 to 12 minutes stirring occasionally. Add the onion mixture, pepper strips and herbs. Continue cooking another 5 minutes, tossing to mix well. Adjust salt and pepper.
Place on platter and top with shredded cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 12|
|Calories from Fat: 95 (47%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 20.1mg||6 %|
|Sodium 288.4mg||10 %|
|Potassium 590.1mg||16 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 19.2g|
|Protein 5.5g||8 %|
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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: 202
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