Try this Smashed Roasted Rosemary Potatoes recipe, or contribute your own.
Suggest a better descriptionScrub potatoes. Leaving peels on, cut them in half. Toss potatoes and garlic cloves with oil to coat, then toss with rosemary, salt and pepper. Spread on sheet pan. Place in 400-degree oven and bake 45 minutes to 1 hour, until golden. About halfway through cooking time, stir and drizzle with more oil. Place potatoes, skins and all, into mixing bowl. Squeeze pulp from garlic cloves, discarding skins, and add to potatoes. Add milk and butter and beat. Add sour cream and continue beating briefly. Serve immediately. Notes: One of my best experiences this year was the chance to take a food preparation course at Central Piedmont Community College. Chef-instructor Bill Lassiter taught us this dish, which I have made a regular part of my repertoire. Recipe by: Years best recipes Compiled by KATHLEEN PURVIS Posted to MC-Recipe Digest V1 #982 by Sue
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 180 | ||
Calories from Fat: 50 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 1.9mg | 1 % | |
Sodium 40.3mg | 1 % | |
Potassium 868.8mg | 23 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 27g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database 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: 180
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