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Categories: Sides, Vegetarian

Easter Herbal Potatoes

Easter Herbal Potatoes
Carolyn Cole / Los Angeles Times

New potatoes roasted with herbs make a great accompaniment to the Easter lamb or ham. But these aren't just any roasted potatoes; the herbs are inside them. When your guests slice them open, they'll be delighted by the sight of ... Read more

Total time: 1 hour | Serves 4
  • 24 small boiling potatoes
  • Sprigs of fresh herbs, such as rosemary, tarragon, dill, thyme and oregano
  • Nonstick cooking spray
  • 2 tablespoons butter, melted
  • Salt
  • Freshly ground pepper

Step 1Scrub 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.)

Step 2Place 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.

Step 3Bake at 400 degrees until potatoes are fork tender, about 45 minutes, stirring several times during roasting.

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