Pantry Potatoes

4.7

(10)

7 Reviews

6 Photos

A tasty way to use up last year's dried herbs.

Submitted by Ann Freele

Published on April 2, 2019

6

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

3 large Yukon Gold potatoes, peeled and cut into sticks
2 tablespoons olive oil
2 teaspoons dried chervil
½ teaspoon dried dill
½ teaspoon dried rosemary
½ teaspoon onion powder
½ teaspoon garlic powder

Directions

Preheat oven to 375 degrees F (190 degrees C).
Place potato sticks in a large bowl; pour olive oil over potatoes. Crush chervil, dill, rosemary, onion powder, and garlic powder together with a mortar and pestle; sprinkle herb mixture over potatoes and toss to coat completely. Spread potatoes on a baking sheet.
Bake in the preheated oven until tender and browned, about 45 minutes.

Cook's Note:

If you do not have chervil, you can substitute 1 1/2 teaspoons dried parsley and 1/2 teaspoon dried tarragon.

Nutrition Facts (per serving)

172	Calories
7g	Fat
26g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 172
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	5%
Sodium 9mg	0%
Total Carbohydrate 26g	9%
Dietary Fiber 2g	9%
Total Sugars 0g
Protein 3g	6%
Vitamin C 0mg	0%
Calcium 9mg	1%
Iron 0mg	2%
Potassium 26mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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