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Charlotte's Potatoes   Printer Version
With Rosemary
Vegetarian— 2 Carb Choices
Updated 2014 — © 1997-2014

Serves 8
Nutritional Information

Sodium Per Recipe: 117.2 mg
Sodium Per Serving: 14.6 mg

Calories: 188.7
Protein: 4.571 g
Carbohydrate: 34.7 g
Dietary Fiber: 3.456 g
Total Fat: 3.731 g
Saturated Fat: .519 g
Monounsaturated Fat: 2.503 g
Polyunsaturated Fat: .451 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .055 g
Total Omega-6 FA: 0 g
Potassium: 1005 mg
Sodium: 14.6 mg
Vitamin K: 8.293 mcg
Folate: 50.4 mcg

  • 8 medium to large red potatoes, cut in half¹ (110.7 mg)
  • 1 teaspoon oregano (.27 mg)
  • 1 tablespoon fresh rosemary² (.442 mg)
  • 2 tablespoons extra virgin olive oil (trace)
  • 8 med to large mushrooms, sliced (5.76 mg)

    Toss potatoes and mushrooms. Place potatoes and mushrooms in flat Pyrex baking dish and drizzle extra virgin olive oil across them.

    Sprinkle with dried or fresh oregano and rosemary.

    Bake at 425° F degrees, stirring every 10-15 minutes. Bake about 35 to 45 minutes.

    ¹Or use Yukon potatoes.
    ²If you like rosemary, use more. Same with the oregano.
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