Just like the song, these potatoes are a medley of flavor notes and textures. Crispy, crunchy on the outside and creamy, smooth on the inside they are a perfect side dish for roasted beef or pork loin entrees for your holiday meal.
Mixed Roasted Potatoes with Herb Butter
Recipe courtesy Sandra Lee
Recipe courtesy Sandra Lee
Ingredients:
1 1/2 pounds russet potatoes
1 1/2 pounds red potatoes
1 1/2 pounds sweet potatoes *
Kosher salt
1 tablespoon canola oil
Freshly ground black pepper
1/4 cup unsalted butter, room temperature
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 1/2 pounds red potatoes
1 1/2 pounds sweet potatoes *
Kosher salt
1 tablespoon canola oil
Freshly ground black pepper
1/4 cup unsalted butter, room temperature
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Directions:
Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
Preheat the oven to 400 degrees F.
Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.
When the potatoes are done, put them into a large and toss with the herb butter.
Serves 6. Cook Time 1hr 15 min
Serves 6. Cook Time 1hr 15 min
*Make sure you use the orange-red sweet potatoes.
Parsley, Sage, Rosemary and Thyme Potatoes
2014-05-01 13:04:07
Serves 6
Cook Time
1 hr 15 min
Nutrition Facts
Serving Size
354g
Servings
6
Amount Per Serving
Calories 357
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 20mg
7%
Sodium 116mg
5%
Total Carbohydrates 62g
21%
Dietary Fiber 7g
29%
Sugars 7g
Protein 7g
Vitamin A
329%
Vitamin C
34%
Calcium
7%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Recipe courtesy Sandra Lee
Ingredients
- 1 1/2 pounds russet potatoes
- 1 1/2 pounds red potatoes
- 1 1/2 pounds sweet potatoes *
- Kosher salt
- 1 tablespoon canola oil
- Freshly ground black pepper
- 1/4 cup unsalted butter, room temperature
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Instructions
- Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
- Preheat the oven to 400 degrees F.
- Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
- While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.
- When the potatoes are done, put them into a large and toss with the herb butter.
Notes
- *Make sure you use the orange-red sweet potatoes.
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