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    You are in: Home / Recipes / DonnaLee's Special Roasted Potatoes Recipe
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    DonnaLee's Special Roasted Potatoes

    DonnaLee's Special Roasted Potatoes. Photo by HeatherFeather

    1/1 Photo of DonnaLee's Special Roasted Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    HeatherFeather's Note:

    DonnaLee was one of my American neighbors when I lived in Germany. She served this a lot with brunch after church on Sundays. DonnaLee does not usually add salt and pepper, but I do. I usually omit the bacon grease and sometimes even omit the bacon. All of the measurements are very much to taste, even the amount of potatoes- I just sprinkle enough herbs on to my liking and add enough potatoes to fill my pan.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Set out a 9x13" glass casserole pan and grease lightly with some of the olive oil.
    2. 2
      Dice raw potatoes (skin on or off- your choice) and place in the pan- you want to have enough pototoes to fill the bottom of the casserole.
    3. 3
      Sprinkle cooked peas& carrots over the potatoes.
    4. 4
      Press the garlic over the pan, crushing the garlic over the veggies.
    5. 5
      Liberally coat veggies with a few spoonfuls of olive oil and toss to mix everything together- the veggies should be well coated, but there shouldn't be a lot of loose oil in the pan.
    6. 6
      Sprinkle with oregano, basil, parsley to taste- you want to see little speckles of herbs on every piece of veggie.
    7. 7
      Salt and pepper to taste.
    8. 8
      Crumble bacon over the top and drizzle with a small amount of reserved bacon fat, if desired.
    9. 9
      Bake in a preheated 350 F oven for about 1 hour, uncovered, until vegetables are fork tender.

    Ratings & Reviews:

    • on March 21, 2004

      55

      I love the convenience of oven dishes, and this side dish did not disappoint. It's very good. The bacon, herbs and garlic made for very tasty potatoes. I didn't have frozen carrots, so I boiled a couple of diced carrots for a few minutes before adding to the potatoes and peas. Definitely a winner.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2011

      55

      This is the kind of dish I don't mind having as leftovers, so even though there were just 2 of us, I made the whole thing! Pretty much followed your recipe, but use fresh carrots & diced them before adding them (uncooked), along with the thawed frozen peas, to the potatoes! Also used some Hormel Real Bacon Pieces so had no bacon grease which was also fine with me! All for a very delicious side of vegetables from a recipe that I'll be keeping around! Thanks for sharing it! [Made & reviewed in Healthy Choices ABC recipe tag]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2004

      55

      These were Great! My SIL couldn't get enough. I used baby carrots diced (I didn't pre cook them I let them roast along with the potatoes), I also ommited the frozen peas, we don't care for those. I will keep this recipe handy since we eat so many potatoes. I served them with the Aloha Chicken Wings and a side salad. Thanks for shareing HeatherFeather!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for DonnaLee's Special Roasted Potatoes

    Serving Size: 1 (187 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 177.3
     
    Calories from Fat 53
    30%
    Total Fat 5.9 g
    9%
    Saturated Fat 1.2 g
    6%
    Cholesterol 3.4 mg
    1%
    Sodium 230.9 mg
    9%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.8 g
    11%
    Protein 4.2 g
    8%

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