Crispy Potato Cubes Recipe
“My mother used to serve these savory herb potatoes when I was growing up, and she included the recipe in a cookbook she made for me when I got married,†writes Jenelle Piepmeier of Severna Park, Maryland. “They fill the kitchen with a heavenly aroma.â€
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 garlic clove minced
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 bay leaf
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 cup butter melted
- 1/2 teaspoon dried marjoram
- 5 medium potatoes peeled and cut into 1-inch cubes
- Carbohydrate 8.08822275144848 g
- Cholesterol 30.5031250388668 mg
- Fat 11.6220423521312 g
- Fiber 0.352762131375049 g
- Protein 1.21633336244391 g
- Saturated Fat 7.30642524568475 g
- Serving Size 1 1 serving (26g)
- Sodium 214.235499150897 mg
- Sugar 7.73546062007343 g
- Trans Fat 0.842106380075331 g
- Calories 140 calories
Directions In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper. Add potatoes; seal bag and shake to coat. Pour butter into a 13-in. x 9-in. baking dish; stir in the garlic. Add potatoes and bay leaf. Cover and bake at 450degrees for 20 minutes. Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender. Discard bay leaf. Yield: 4 servings. Originally published as Crispy Potato Cubes in Taste of Home October/November 2006, p61 Nutritional Facts 1 serving (1 cup) equals 295 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 564 mg sodium, 45 g carbohydrate, 3 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
