Add water to 5-quart pan about 1/2 full. Add salt to water and set on stove at high to begin warming water. This will shorten your cook time.
Rinse potatoes under running water then quarter. Add potatoes to water on stove as you gather a few potatoes on the cutting board. Make sure water covers potatoes when they have all been added to the water. Bring to boil and then turn down to medium heat and simmer/slow boil around 10-15 minutes depending on your elevation. Some areas take longer to cook potatoes than others. Par-boil until just slightly tender. Remove from stove and drain.
Layer skin side down on large low sided roasting pan or heavy cookie sheet (see picture for example). Spray potato tops evenly with canola oil or olive oil. Sprinkle generously with Cavendar's Greek spice, salt and pepper. Remove fresh rosemary from stem and then chop into smaller bits. Sprinkle over potatoes. Sprinkle dried parsley over potatoes for light covering. Seasoning measures are approximate and all are sprinkled on from the containers.
Cook in 425 degree oven for around 10 - 15 minutes or until potatoes begin to brown slightly and are fork tender. Remove from oven and place in serving dish. Drizzle with melted butter and serve immediately.
Best if served immediately but can be put into crockpot and taken to a potluck. Keep on warm so that the potatoes stay warm but do not continue to cook.
Got left overs... use to make potato soup or New England Clam Chowder. Will add recipes in future.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 51 (50%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 12.2mg||4 %|
|Sodium 37.3mg||1 %|
|Potassium 346.5mg||9 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 10.7g|
|Protein 1.5g||2 %|
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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: 102
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