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Meet the Cook: My mom cooks from scratch and rarely uses a recipe. That's how I learned - a pinch of this, a dash of that. But it was actually my dad who invented the basis for this recipe. The potatoes fit any kind of meal - fancy or burgers - and everyone asks me for the recipe. My husband and I have a son, 3. -Sherry DesJardin, Fairbanks, Alaska
This recipe is:
Contest Winning
Quick
Nutritional Facts 3/4 cup equals 145 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 269 mg sodium, 14 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Herbed Garlic Potatoes in Country Woman January/February 1999, p31
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Reviewed on Apr. 10, 2011 by BakinGymnast
These were good, but a bit too buttery.
Reviewed on Jul. 26, 2010 by dikurek
I was too lazy to go back in the garden to get more parsley and it was still good! I used about 1 tablespoon and I added some fresh basil. I didn't have any of the other spices on hand and it still tasted Great!
Reviewed on Dec. 31, 2009 by leoleousch
I've made this recipe twice now. Once with bacon and once without. I think I will leave the bacon out. Bacon overpowered the other flavors. Will make it again.
Reviewed on May. 15, 2008 by kalu
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