Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
342
Calories
6g
Protein
14g
Fat
51g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs new red skin potatoes, halved
- 3 to 4 tbsp olive oil
- coarse salt and pepper to taste
- ¼ cup onion, diced
- 1 tbsp garlic, minced
- 1 tsp fresh rosemary, minced
- ½ tsp fresh thyme, minced
- fresh rosemary and thyme for garnish
Directions
1
Combine all ingredients except garnish in a large bowl; mix well to coat potatoes.
2
Pour into a 13 x 9 baking dish sprayed with nonstick vegetable spray.
3
Bake at 425°F for 30 minutes or until potatoes are golden and tender when pierced.
4
Garnish with rosemary and thyme sprigs if desired.
5
Category:Cathy's Recipes
6
Category:Red-skinned potato Recipes
7
Category:New potato Recipes
Recipe sourced from
fandom