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Mixed Roasted Potatoes With Herb Butter
By Sharon123 on December 13, 2010
Photo by AZPARZYCH
2 Reviews
- Prep Time: 20 mins
- Total Time: 1 hrs 35 mins
- Servings: 6
Photo by AZPARZYCH
About This Recipe
"From Sandra Lee's Sandra's Money Saving Meals, Episode: Christmas! A great way to get creamy oon the inside, crispy on the outside with a delicious herb butter."
Ingredients
- 1 1/2 lbs russet potatoes
- 1 1/2 lbs red potatoes
- 1 1/2 lbs sweet potatoes
- kosher salt
- 1 tablespoon olive oil
- freshly ground black pepper
- 1/4 cup unsalted butter, room temperature
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Directions
- Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
- Preheat the oven to 400 degrees F.
- Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
- While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (354 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 354.2
- Calories from Fat 92
- 26%
- Amount Per Serving
- %
- Total Fat 10.3g
- 15%
- Saturated Fat 5.2g
- 26%
- Cholesterol 20.3mg
- 6%
- Sugars 7.1 g
- Sodium 91.2mg
- 3%
- Total Carbohydrate 61.1g
- 20%
- Dietary Fiber 8.0g
- 32%
- Sugars 7.1 g
- 28%
- Protein 6.3g
- 12%
Reviews
-
"Great potatoes! Only change I made was to use dried herbs. Loved that I could have sweet potatoes and DH had regular and I didn't have to make two separate dishes! Made for 123Hits."
By AZPARZYCH on May 08, 2012 | 1305045
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"What a wonderful recipe! I didn't have any red potatoes, so I used yukon gold. We all loved the sweet potatoes in it, so I might use only those next time. My only problem was that I don't think you should boil them first. I only had them in the oven for about 25 minutes, and they were very soft, but not crispy. The flavor was spot on though. :) Thanks!"
By VeggieCook98 on December 26, 2011 | 1274522
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