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Recipes
Shopping list
Ingredients
- 16 small red potatoes
- 2 tablespoons fresh rosemary leaves, finely chopped
- 2 tablespoons olive oil
- ¼ cup Tuscan herb finishing butter
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ cup shredded Parmesan cheese
Steps
- Place one-half of the potatoes in a microwave-safe dish and cover; microwave on HIGH for 10–12 minutes or until tender when pierced with a fork. Repeat with remaining potatoes. Meanwhile, chop rosemary.
- Preheat oven to 375°F. Coat two baking sheets with 1 tablespoon oil each; place potatoes on baking sheet (3 inches apart); press lightly with potato masher (leaving somewhat intact).
- Melt butter and brush over potatoes; season with salt, pepper, and rosemary. Bake 18–20 minutes or until edges are browned and crispy. Sprinkle with cheese and serve.
Amount per ⅛ recipe serving: Calories 340, Total Fat 10g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 270mg, Total Carb 55g, Fiber 5g, Sugars 4g, Protein 8g, Calc 8%, Vitamin A 4%, Vitamin C 60%, Iron 10%