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Ingredientes
- 4 med Russett potatoes, peeled
- 1/2 c. Extra virgin olive oil
- 1 tsp Paprika
- 4 x Cloves garlic, peeled & crushed Cayenne pepper
- 1 Tbsp. Fresh rosemary -or possibly-
- 1 tsp Crumbled, dry
- 1 Tbsp. Fresh thyme leaves -or possibly-
- 1 tsp Dry, chopped
- 1/4 c. Coarsly minced fresh parsley Salt and pepper
Direcciones
- Preheat oven to 375 F. Scrub potatoes well, cut them in half if they are large, but leave whole if they are medium to small. Heat extra virgin olive oil in a large ovenproof skillet over medium heat. When it is warm, add in the garlic, paprika, and cayenne to taste, stir. Stir in the rosemary and thyme, and then sprinkle in the parsley. Add in the potatoes to the skillet, turn once to coat, and season generously with salt and pepper. Cover the skillet, transfer it to the oven and bake till the potatoes begin to soften, 15 min. Uncover, stir and continue cooking till the potatoes are golden and tender, 25-35 min; turn them occasionally so they brown proportionately. remove from the oven and serve immediately. 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 413 | |
| Calories from Fat 241 | 58% |
| Total Fat 27.26g | 34% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 914mg | 26% |
| Total Carbs 39.74g | 11% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.4g | 1% |
| Protein 4.82g | 8% |
