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Ingredients
- Add in the potatoes to the oven after the beef tenderloin has cooked for about
- 20 x min.
- 6 med baking potatoes
- 4 Tbsp. butter or possibly extra virgin olive oil, or possibly a mix
- 1 1/2 tsp salt
- 1 tsp freshly grnd pepper
Directions
- Preheat oven to 425 degrees. Scrub and quarter potatoes. Heat butter in a 9-by-13 inch ovenproof baking dish in oven.
- Place potato quarters in dish and toss to coat with melted butter; arrange potatoes cut side down and sprinkle with salt and pepper. Bake till tender when pierced with a sharp knife (about 30 min).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1186g | |
| Calories 1274 | |
| Calories from Fat 414 | 32% |
| Total Fat 47.15g | 59% |
| Saturated Fat 29.53g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 3883mg | 162% |
| Potassium 4749mg | 136% |
| Total Carbs 196.75g | 52% |
| Dietary Fiber 25.2g | 84% |
| Sugars 8.77g | 6% |
| Protein 23.3g | 37% |
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