Cameo Herbed Potatoes


These wonderfully seasoned russet potatoes with fresh rosemary and parsley come from Kate at pie in the sky.

  • 1/4 cup plus two tablespoons extra-virgin olive oil
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon fresh-cracked black pepper
  • 2 large russet potatoes
  • About 5 sprigs of fresh rosemary
  • About 5 whole leaves of flat-leaf parsley

Preheat oven to 400 degrees F.

Pour 1/4 cup olive oil into a 9×13 glass baking dish. Add salt and pepper and swirl to combine.

Rinse potatoes and pat dry. slice each potato into 1-inch thick rounds. Press a rosemary sprig or a parsley leaf on one side of each slice (the cut side of the ends) and place herb-side-down into the oil. Drizzle remaining 2 tablespoons oil over potatoes and sprinkle with salt.

Bake until potatoes are soft and nicely browned, about 40-45 minutes. Shift potatoes in pan every ten minutes to prevent sticking. When done, remove from the pan and turn herb-side up. Enjoy!

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Nutrition Information

Cameo Herbed Potatoes

Servings per Recipe: 4

Amount per Serving

Calories:  323

Calories from Fat:  184

Total Fat:  20.5g

Saturated Fat:  2.9g

Cholesterol:  0mg

Sodium:  593mg

Potassium:  791mg

Carbohydrates:  32.6g

Dietary Fiber:  4.3g

Protein:  3.8g

Sugars:  1.4g

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