- Accompaniment (13)
- Appetizers (50)
- Beans (7)
- Beef (32)
- Beverages (35)
- Biscuits (6)
- Breads/Rolls (38)
- Breakfast (21)
- Brunch (2)
- Butters (1)
- Cakes (18)
- Cheesecake (6)
- Chicken (118)
- Chili (16)
- Condiments (13)
- Cookies (12)
- Cornish Hens (4)
- Crockpot (9)
- Custards (2)
- Diabetic Dessert Recipes (212)
- Dips/Spreads (59)
- Dressings (1)
- Duck (2)
- East Indian (1)
- Egg Dishes (9)
- Emu/Ostrich (1)
- Fillings/Frostings (2)
- Fish (1)
- Fish (Fresh Water) (3)
- Fish (Ocean) (83)
- Fondue (1)
- Fruit (67)
- Gravies (1)
- Greens (1)
- Grilling (20)
- Ham (5)
- Ices/Sorbets (2)
- Jams/Jellies (4)
- Japanese (1)
- Lamb (17)
- Main Dish (620)
- Marinades (1)
- Meatballs (3)
- Meatloaf (4)
- Muffins (12)
- Mushrooms (5)
- Omelets (6)
- Pancakes (9)
- Pasta (18)
- Pastries (1)
- Pastry (3)
- Pickles/Relishes (4)
- Pies (21)
- Pizza (17)
- Pork (39)
- Potatoes (1)
- Poultry (172)
- Preserves (3)
- Quail (1)
- Rabbit (2)
- Rice/Grains (22)
- Salads/Dressings (157)
- Salsa (6)
- Sandwiches (79)
- Sauces (24)
- Seafood (159)
- Shellfish (72)
- Side Dish (118)
- Snacks (16)
- Soops/Stews (1)
- Sorbets/Ices (1)
- Soups/Stews (124)
- Spice Blends (1)
- Stocks (2)
- Stuffing (3)
- Tarts (4)
- Turkey (45)
- Veal (4)
- Vegetable (1)
- Vegetables (146)
- Venison (4)
- Wraps (5)
Roasted Potatoes With Thyme And Rosemary
Ingredients:
6 small russet potatoes
2 tablespoons olive oil
1/4 cup dry white wine
10 rosemary sprigs
10 thyme sprigs
Salt to taste
Freshly-ground black pepper to taste
Yield:
6 Servings
Method:
Preheat the oven to 350 degrees. Cut each potato in half. Place in a baking dish. Cover the potatoes with oil, wine, herbs, pepper and salt.
Cover and bake for 1 hour. Uncover and bake for 10 more minutes.
This recipe yields 6 servings. Serving size: 1 small potato.
Exchanges Per Serving: 1 Starch, 1 Monounsaturated Fat.
Nutrition Facts: Calories 114; Calories from Fat 41; Total Fat 5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 28mg; Carbohydrates 17g; Dietary Fiber 2g; Sugars 1 g; Protein 2g.