Savory Roast Potatoes - Sunday Potatoes – a delicious recipe with creamer red potatoes, potatoes, potatoes, red potatoes, potatoes, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Scrub and rinse the potatoes.
2
Using a strong dinner fork or a closer tined meat fork, scratch/dig out deeper lines into the flesh of the potatoes.
3
Place the potatoes in a large mixing bowl pour the chicken stock over them and let them sit for 30 minutes.
4
Drizzle the olive oil over them well.
5
Right away you will add the sea salt and black pepper and toss.
6
Next, add the herbs of your choice.. you can add more if you desire.
7
Toss and cover the potatoes in the herbs.
8
Put the herb coated potatoes into a 9 inch x 13 inch baking/roasting pan on top of a tin foil lining for ease of clean-up or directly into the pan.
9
Bake at 450 degrees (225 C.) for 45 minutes to 1 hour.. depends on the size and density of potatoes you use.
1060
kcal
Calories
19
g
Fat
181
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 12-16 small creamer red potatoes OR, 12-16 small fingerling potatoes OR, 5-8 medium Yukon Gold potatoes OR, 7-10 large red potatoes OR, and more.
Yes, Savory Roast Potatoes - Sunday Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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