Herb Roasted Potatoes

This week is going to be less crazy for me which is good...I needed a break. Pick N Save have Chuck Roast on sale for $2.49/lb. (normally $2.99/lb.). And, when you buy this, you get a 3lb bag of onions, 5 lb bag of potatoes and 1 lb bag of carrots for free!! Shut-up! What a great deal!! I picked up a set because...
I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Anne Burrell. I had a really hard time finding a recipe from her selection. Everything was either really expensive or took really a long time to cook or was totally high in fat. I don't know about you but, I don't have that kind of time or money or waistline. I finally chose her Herb Roasted Potatoes that I am going to serve up with that chuck roast that's on sale . Check out the recipe below:-)

Here is everything that I am serving this week:
Monday: Semi-Homemade Spaghetti

Tuesday: Chuck Roast with Ann Burrell's Herb Roast Potatoes (check out a picture and my review on Wednesday:-)

Wednesday: Garlic Chicken Risotto

Thursday: Leftovers (PTO Meeting)

Friday: Eat Out (Volunteer at School)

Herb Roasted Potatoes
Ingredients:
1 lb new potatoes, assorted varieties and colors are great
6 cloves garlic, smashed
2 Tbs finely chopped sage
pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil

Directions:
1. Preheat oven to 400 degrees F.

2. Cut the potatoes into halves or quarters, as long as they are all about the same size.

3. Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)

4. Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.

5. Hot potato!

Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (4.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 400.5
Calories From Fat (17%) 68.36
% Daily Value
Total Fat 7.78g 12%
Saturated Fat 1.08g 5%
Cholesterol 0mg 0%
Sodium 1443.17mg 60%
Potassium 1388.01mg 40%
Total Carbohydrates 76.65g 26%
Fiber 5.02g 20%
Sugar 1.5g
Protein 12.35g 25%

Recipe Type: Side Dish

Source
Author: Anne Burrell
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/anne-burrell/herb-roasted-potatoes-recipe/index.html

Recipe Cost: $1.47 ($ 0.82 on sale)
Serving Cost: $.37 ($.21on sale)