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Mini Breakfast Potatoes

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


Prep time

5 mins
Cook time

25 mins
Total time

10 mins

Ingredients

1 lb baby potatoes (454 g)

2 sprigs rosemary (6 g)

3 cloves garlic - whole (10g)

2 tbsp olive oil (30 g)

½ tsp salt (2g)

1 tsp black pepper (2g)

Optional: garnish with chives and/or sour cream

Directions

  1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
  2. Place potatoes, rosemary sprigs and garlic cloves on baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Bake in preheated oven for 15 minutes. Flip potatoes in oven and bake for an additional 10 minutes or until potatoes are tender and slightly crisp.
  4. Remove from oven and discard garlic cloves and rosemary. Let cool for 10 minutes.
  5. Cut potatoes lengthwise and squeeze slightly to push filling to the surface (just like you would for a bake potato). Top with sour cream and chives. Serve immediately.

Yields 6 servings