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Tuscan butter potatoes

Recipe may contain milk, sesame and lactose.

These golden, buttery potatoes are packed with the flavours of Italy. We used a herb mix that contains a selection of Italian-style herbs like oregano, basil and parsley as well as garlic granules and dried red capsicum.

9 Ingredients


  • 1.5kg baby desiree potatoes, quartered

  • 2 tbsp olive oil

  • 30g butter, melted

  • 1 tbsp Italian herb mix

  • 6 garlic cloves, crushed

  • 80g (1/2 cup) sun-dried tomato strips, drained, finely chopped

  • 60g baby spinach leaves, coarsely chopped

  • 1/2 cup small fresh continental parsley leaves

  • Sea salt flakes

4 Method Steps


  • Step 1

    Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper.

  • Step 2

    Place the potato

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    (1.5kg baby desiree potatoes, quartered), oil (2 tbsp olive oil), butter (30g butter, melted), herb mix (1 tbsp Italian herb mix) and garlic (6 garlic cloves, crushed) on the prepared tray. Season with pepper. Toss to coat. Roast for 40 minutes.


  • Step 3

    Add the tomato (80g (1/2 cup) sun-dried tomato strips, drained, finely chopped) to the tray and roast for a further 10 minutes or until potato is golden and tender. Add the spinach leaves (60g baby spinach leaves, coarsely chopped) and parsley (1/2 cup small fresh continental parsley leaves). Toss to combine.

  • Step 4

    Sprinkle with salt (Sea salt flakes) to serve.
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