• 4servings

Rate this recipe:

Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 24 cups 5688ml Boiling potatoes (small)

  2. 1 section Fresh herbs such as rosemary,

  3. Tarragon, dill, thyme and oregano

  4. Nonstick cooking spray

  5. 2 tablespoons 30ml Butter - melted

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Scrub potatoes under cold running water. Pat dry with paper towels. Make 3 or 4 crosswise slits in each potato, but not through, so potato remains intact. Break off tips of herb sprigs and gently insert pieces into potato slits. (Potatoes are best when you use 1 herb for each potato, rather than mixing them.)

  2. Place potatoes on jellyroll pan or in baking dish sprayed with nonstick cooking spray. Lightly spray potatoes. Spoon a little butter into cuts of each potato. Sprinkle potatoes with salt and pepper. Bake at 400 degrees until potatoes are fork tender, about 45 minutes, stirring several times during roasting.

  3. This recipe yields 4 servings.

  4. Each serving: 62 calories ; 133 mg sodium; 16 mg cholesterol; 6 grams fat; 3 grams carbohydrates; 0 protein; 0.06 gram fiber.


Send feedback