Mini Breakfast Potatoes

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

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

Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
Place potatoes, rosemary sprigs and garlic cloves on baking sheet. Drizzle with olive oil and season with salt and pepper.
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.
Remove from oven and discard garlic cloves and rosemary. Let cool for 10 minutes.
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