Eat veggies
Three Herb Roasted Baby Potatoes
Dried lavender leaves make this staple side dish and something your dinner guests will talk about for days. If baby potatoes are unavailable, a combination of quartered Yukon gold and red potatoes will work just as great with fresh herbs!
Updated
Ingredients
- 2 lbs assorted red and yellow baby potatoes, cut in half (1 kg)
- 1/3 cup canola oil (75 mL)
- 2 Tbsp dried lavender (30 mL)
- 1 Tbsp fresh chopped rosemary (15 mL)
- 1 Tbsp fresh thyme leaves (15 mL)
- ¼ tsp sea salt (1mL)
- ¼ tsp ground pepper (1mL)
Directions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine potatoes, canola oil and lavender, tossing to combine.
- Transfer to a heatproof baking dish and season with salt and pepper.
- Roast in oven for about 35 minutes, or until tender and browned, stirring occasionally.
- Remove from oven add fresh herbs to dish, stirring to mix. Serve immediately.
Nutritional Analysis
| Calories | 374 |
|---|---|
| Total Fat | 19 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 160 mg |
| Carbohydrates | 45 g |
| Fiber | 3 g |
| Sugar | 0 g |
| Protein | 6 g |
| Potassium | 14 mg |
