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4 to 6 servings Prep Time: 10 minutes Cook Time: 25 minutes Nutrition Facts: 82 calories (43 from fat); 5g total fat (1g saturated fat); 0mg cholesterol; 4mg sodium; 10g carbohydrate; 1g fiber; 1g protein Daily Values: iron 2% (0.4)mg; calcium 1%; vitamin C 15%; vitamin A 87% |
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recipe categories / sides and vegetables / potatoes  Two-Potato and Rosemary Sauté Courtesy of Cooking Connections Ingredients: 1 large russet or baking potato (12 to 16 ounces) 1 large sweet potato (12 to 16 ounces) 1/2 onion, chopped 1 tablespoon chopped fresh rosemary leaves 2 to 3 cloves large garlic cloves, minced 2 tablespoons olive oil salt coarse ground black pepper Directions: 1. Peel potatoes. Cut into 3/4-inch cubes. Chop onion and rosemary. Chop garlic very finely to mince. 2. Heat oil in a large nonstick skillet over Medium heat. Add onion and garlic; sauté 2 minutes. Add potatoes and rosemary; sauté 5 more minutes. 3. Cover skillet; reduce heat to Medium-Low and cook 20 to 25 minutes until potatoes are tender. Stir potatoes occasionally during cooking time to prevent sticking. Season to taste with salt and pepper and serve. |
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