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Herb-Baked Potatoes with Sweet Onions, Sea Salt and Olive Oil
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  • total
  • prep
312 calories/serving

Provided By:
Diane Forley

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    • Layering the rosemary, bay leaves and onions inside an enclosed packet envelop the potatoes with a wonderful aroma.

    Ingredients

    Serves:

      • 5 medium Yukon gold potatoes, sliced into 1/4-inch slices
      • 1 onion, cut in half and sliced into 1/8-inch slices
      • 2 tablespoons soft butter
      • 3 tablespoons extra-virgin olive oil
      • 2 sprigs fresh thyme
      • 2 bay leaves
      • 1 teaspoon sea salt

    Directions

    Preheat oven to 400.

    Cut one piece of parchment paper into a rectangle 24” x 12” inches. Fold the paper in half to form a square packet 12 x 12. Place parchment on a baking sheet. Rub soft butter onto the middle of the parchment paper. Create one layer of potatoes along the fold, leaving 2 to 3 inches around the potatoes to allow for the fold. Top potatoes with one third of the onion and thyme. Sprinkle with sea salt and 1 Tablespoon of olive oil. Repeat layers two more times until the vegetables are finished. Place bay leaves on top. Begin folding from one open end and fold small one inch pleats until the end is reaches and the three sides are closed. Bake until the parchment paper is dark brown and the potatoes are browned, about 1 hour and 20 minutes. Serve hot.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 312Calories from fat 144
    Total Fat 16gm25%Saturated Fat 5gm25%
    Cholesterol 15mg5%Total Carbohydrates 39gm13%
    Fiber 4gm16%Sugars 3gm
    Protein4gmVitamin A4%
    Vitamin C3% Calcium31%
    Iron11%

    Nutrition Facts provided by: Diane Forley

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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