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Rosemary Potatoes

112 Reviews
98% would make this recipe again

An easy and versatile side dish.

Preparation : 5 min Cooking : 20 min
200 calories/serving
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

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
salt [optional]

Method

  1. Prepare the potatoes. Peel, then dice them into 1,5 cm pieces.
  2. Heat the butter and oil in a pan over medium heat, taking care not to let the butter burn. Add the rosemary sprig and diced potatoes. Sauté about 5 min, with frequent stirring, until the potatoes are a light golden colour.
  3. Add salt, remove the rosemary sprig, cover and cook over low heat about 15-20 min, or until the potatoes are soft.

Nutrition Facts Table

per 1 Serving (160g)

Amount

% Daily Value

Calories

200

Fat

7 g

11 %

Saturated 1.7 g
+ Trans 0.2 g

9 %

Cholesterol

10 mg

Sodium

10 mg

0 %

Carbohydrate

33 g

11 %

Fibre

3 g

13 %

Sugars

3 g

Protein

3 g

Vitamin A

2 %

Vitamin C

33 %

Calcium

1 %

Iron

4 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Low  :
Cholesterol, Saturated Fat, Sodium
Source of  :
Fibre, Folacin, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin E, Vitamin K
Good source of  :
Copper, Magnesium, Vitamin C
Excellent source of  :
Potassium, Vitamin B6
Free  :
Added Sugar
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fats 1 ½

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Members' Reviews

112 Reviews (109 with rating only ) 98% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
trilla
august 13, 2012 | I would make this recipe again

I used baby red potatoes, doubled the amount of sprigs (removing the rosemary from the sticks) and kept them in when served. Perfection!!

Useful 0
Ronaldenney
april 27, 2010 | I would make this recipe again

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).

Useful 1
shiana
february 02, 2010 | I would make this recipe again

Really good with chicken but I will definately try this for a morning dish.

Useful 0

This recipe is in the following categories

Potato | Side dishes | Artery-healthy | Heart-healthy | Vegetarian | Kosher | Low Cholesterol | Low Sodium | Halal | Low Saturated Fat

Top Reviews

View All Reviews
Ronaldenney
april 27, 2010 | I would make this recipe again

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).

Useful 1
trilla
august 13, 2012 | I would make this recipe again

I used baby red potatoes, doubled the amount of sprigs (removing the rosemary from the sticks) and kept them in when served. Perfection!!

Useful 0
shiana
february 02, 2010 | I would make this recipe again

Really good with chicken but I will definately try this for a morning dish.

Useful 0