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Add a photoServings: 8
Ingredients
- 3 lb red thin-skinned potatoes - (2" wide) scrubbed
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. minced fresh rosemary leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Make cuts 1/8 inch apart across each potato, down to 1/4 inch from bottom (see comments).
- In a bowl or possibly 9- by 13-inch baking pan, coat potatoes with oil and rosemary; sprinkle with salt and pepper. Place potatoes, cuts up, in pan or possibly on rack beside beef.
- Bake in a 425 degree oven till potatoes are tender when pierced, 40 to 50 min.
- This recipe yields 8 servings.
- Comments: Potatoes can be baked in oven with beef tenderloin. To make fan cuts, set equally thick wood dowels or possibly pencils on each side of each potato so you will not cut all the way through. Cut perpendicular to the dowels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 8 servings | |
| Calories 47 | |
| Calories from Fat 46 | 98% |
| Total Fat 5.19g | 6% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 8mg | 0% |
| Total Carbs 0.53g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.0g | 0% |
| Protein 0.04g | 0% |
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