Breakfast Buttered Potatoes
Rely on potatoes for a filling dish. These quick-fix herbed potatoes are a great addition to a brunch buffet or as a side dish.
Prep Time:
15 mins
Total Time:
30 mins
Servings:
Makes 12 servings.
Ingredients
-
12 small red potatoes (about 3 pounds)
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1/4 cup butter or margarine
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1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed (optional)
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
1.
Scrub potatoes thoroughly with a stiff brush. Cut potatoes into quarters. Cook potatoes in a 4-quart Dutch oven in a small amount of boiling, lightly salted water for 15 to 20 minutes or until tender; drain.
2.
Meanwhile, heat butter or margarine in a small skillet over low heat until melted. Stir in the rosemary, if using, salt, and pepper. If using rosemary, cook and stir over low heat for 2 minutes. Gently toss cooked potatoes in a bowl with the butter mixture until potatoes are coated. Makes 12 servings.
Nutrition information
Calories 143, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 36 mg, Carbohydrate 25 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 3%, Vitamin C 24%, Calcium 1%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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