An easy and versatile side dish.
2 | potatoes, peeled and cut into 1,5 cm pieces | 400 g | |
1/2 tbsp | butter, unsalted | 7 g | |
1 tbsp | canola oil | 15 mL | |
1/2 sprig | rosemary, fresh | 3 g | |
1 pinch | salt [optional] | 0.2 g |
per 1 serving (160 g)
Amount % Daily Value |
Calories 200 |
Fat 7 g 11 % |
Saturated
1.7 g
9 % |
Cholesterol 10 mg |
Sodium 10 mg 0 % |
Carbohydrate 33 g 11 % |
Fibre 3 g 13 % |
Sugars 3 g |
Net Carbs 30 g |
Protein 3 g |
Vitamin A 2 % |
Vitamin C 33 % |
Calcium 1 % |
Iron 4 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Fats | 1 ½ |
Wonderful dish! Used 'baby' potatoes cut in 1/2. As well, same old problem - buying an expensive pkg of fresh herbs for 1 sprig (for this recipe). Used dried rosemary instead - probably not as good as fresh but cheaper (already had it in the spice rack at home).
I used baby red potatoes, doubled the amount of sprigs (removing the rosemary from the sticks) and kept them in when served. Perfection!!
Really good with chicken but I will definately try this for a morning dish.