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70 minutes
Prep: 15 minutes
Cook: 50 minutes
88 calories per serving view nutrition facts
4 servings
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| 1/2 | ounce envelope | butter flavored mix | |
| 1 | tablespoon | chives | snipped fresh |
| 1/2 | teaspoon | lemon pepper seasoning | |
| 1/4 | cup | water | |
| 1 | pound | red potatoes | small, cut into 1 inch pieces |
In an 11x7x1-1/2 baking pan combine the butter-flavored mix, chives, and lemon-pepper seasoning.
Stir in the water.
Add the potatoes, toss to coat well.
Bake, uncovered, in 375-degree F oven for 45 to 50 minutes or till potatoes are tender and beginning to brown, stirring twice.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 4.0g | 15% |
| Sugars 0.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 1% | Vitamin C | 11% | |
| Calcium | 5% | Iron | 38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Pink peppercorns are not peppercorns. Common black pepper comes from black peppercorns, which along with green and white peppercorns, are all...
Excellent, the flesh simply falls off the bone, unbelievably tender and the dry spice rub makes for a crispy very tasty skin. One of the best roast chicken I have ever made.
