Rissole Potatoes with Rosemary and Garlic
Nutrition
Calories: 599 kcalCarbohydrates: 102 gProtein: 17 gFat: 25 gSaturated Fat: 13 gCholesterol: 23 mgSodium: 61 mgFiber: 17 gSugar: 9 gVitamin A: 9.375 IUCalcium: 79 mgIron: 12 mg
Ingredients
- 12 whole red bliss potatoes
- 6 tbsp olive oil
- 6 tbsp butter
- 2 tbsp dried rosemary
- 2 whole garlic cloves cut in half
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 2 tbsp parsley chopped
Instructions
- Preheat the oven to 375°.
- Remove a ring of peel from around the circumference of each potato. Soak the potatoes in cold water to cover to prevent discoloring until you are ready to use them.
- Heat the oil and butter in a sauté pan, add the rosemary and garlic, and sauté over low heat for 5 to 6 minutes, until the herbs have perfumed the oil, but have not browned.
- Remove the herbs from the flavored oil and add the potatoes to the skillet. Sauté the potatoes over medium heat until golden, about 10 minutes.
- Place the potatoes in a roasting pan, sprinkle them with salt and pepper, and bake them in a 375°oven until tender, about 40 to 50 minutes. Sprinkle them with the chopped parsley just before serving.