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Instant Dutch Oven Roasted Potatoes
Dutch oven potatoes are a quick and easy way to make a delicious side dish in your Instant Precision Dutch Oven. A creamy interior texture that is pure heaven with a slightly crispy exterior.
Course
Side Dish
Cuisine
American
Diet
Diabetic, Gluten Free
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Finishing time
3
minutes
minutes
Total Time
38
minutes
minutes
Servings
6
servings
Calories
110.31
kcal
Author
Tina
Equipment
1
Instant Precision Dutch Oven
Ingredients
2 ½
pounds
small red potatoes
can also use small white or Yukon gold potatoes
4
tablespoons
butter
2
tablespoons
olive oil
1
teaspoon
salt
1
tablespoon
garlic
minced
1
tablespoons
chives
US Customary
-
Metric
Instructions
Peel a small strip of potato peel off from the vegetable.
Preheat the Instant Precision Dutch oven to saute for 30-minutes. Melt butter, and add olive oil to pot.
Add the potatoes and salt. Toss to coat with butter-oil mixture and salt.
Cook covered, stirring once every ten minutes to promote even browning of the potato.
In the last two-mintues of cooking remove the lid. Add the minced garlic and chives then toss to coat. Cook an additional one-minute prior to serving.
Serve immediately, or store in an airtight container for up to three days.
To freeze wrap individually in foil and plastic for up to one month. Thaw in the refrigeator prior to reheating.
Video
Nutrition
Serving:
1
serving
|
Calories:
110.31
kcal
|
Carbohydrates:
0.47
g
|
Protein:
0.18
g
|
Fat:
12.25
g
|
Saturated Fat:
5.44
g
|
Polyunsaturated Fat:
0.78
g
|
Monounsaturated Fat:
5.37
g
|
Trans Fat:
0.31
g
|
Cholesterol:
20.07
mg
|
Sodium:
447.93
mg
|
Potassium:
9.19
mg
|
Fiber:
0.04
g
|
Sugar:
0.03
g
|
Vitamin A:
255.13
IU
|
Vitamin C:
0.71
mg
|
Calcium:
5.4
mg
|
Iron:
0.06
mg