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Thin sliced herb roast potatoes recipe

Thin sliced herb roast potatoes recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

Crispy roast potatoes flavoured with herbs. Perfect for Sunday dinners.

Yorkshire, England, UK

18 people made this

IngredientsServes: 4

  • 2 to 4 medium white potatoes
  • olive oil
  • salt and pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon rosemary
  • 1/2 teaspoon parsley
  • 1 teaspoon oregano

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4.
  2. Thinly slice the potatoes (unpeeled in a circle shape) and parboil them for around 8 minutes.
  3. Place potato slices in a roasting tin and drizzle oil on top of them. Season with salt and pepper.
  4. In a small bowl mix together onion powder, garlic powder, rosemary, parsley and oregano. Sprinkle herb mixture over the potato slices, spreading all over with an oil brush.
  5. Bake in oven for 30 to 35 minutes, till golden and crisp.

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Herb Roasted Potatoes

We&rsquore convinced of two things. First, this is the best roasted potato recipe out there and second, you should definitely make a batch tonight. Here are some tips to make sure your batch comes out perfectly.

Pick potatoes that are right in the middle of the waxy-starchy spectrum

Potatoes are typically characterized as either waxy or starchy. For baked potatoes, starchy Russet potatoes are the best. For potato salad, thin-skinned waxy potatoes like Red Bliss or Fingerling are a good option.

For oven-roasted potatoes, you want something in the middle, and that means Yukon Gold. The thin skin helps potatoes heat quickly and evenly (not to mention gets wonderfully crisp in the oven), and the centers stay creamy and tender&mdashnever mushy.

We suggest parsley, rosemary, and thyme as a classic and simple way to season the potatoes, but really, any herbs or spices are welcome here. Try hot smoked paprika and turmeric for spicy, herbal potatoes or za&rsquoatar and cumin for floral, smoky potatoes.

What's the best temperature to cook potatoes at?

Surprisingly, we get asked the question a lot and not just for potatoes, but all veggies. Our motto: The higher the temp the better. Roast your potatoes at 425° to get that beautifully golden and crisp outside and creamy inside. We like to make sure the cut side is down on the pan and we don't toss them while baking. We wait until the end, the last 10 or 15 minutes to flip and stir them around.

How do I store leftovers?

While roasted potatoes are usually best fresh out the oven, they can still make great leftovers! Let them cool down completely before storing them in an air tight container in the refrigerator. This will help make sure you don't trap steam causing the potatoes to get soft and mushy. To reheat them it's best to do it in the oven or on the stovetop. This will bring the crispiness back to the potatoes!

Love potatoes and want even more recipe inspiration? Check out some of our favorite potato recipes here.

Main Street Oven Roasted Potatoes Cooking Instructions

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How To Make Crispy Sliced Roasted Potatoes

  • Slice your gold potatoes. Take your gold potatoes and slice them in half. One at a time, you slice them thinly with a mandoline. You can, of course, use a knife but a mandoline is way easier and you&rsquoll get a more consistent cut.
  • Place the sliced potatoes in a pan. Preheat oven to 375 degrees F. Coat the bottom of a cast-iron pan or large skillet with 2 tablespoons of melted butter. Set aside. Arrange the potato slices vertically at an angle in the pan, filling the pan completely without crowding it. Make sure there&rsquos space in between each slice so it cooks evenly.
  • Make the butter mixture with spices. In a small bowl, mix remaining melted butter (6 tablespoons) with minced garlic, fresh thyme, and salt. Pour the butter mixture on top, making sure each slice is evenly coated.
  • Roast the sliced potatoes. Place skillet in the oven and roast potatoes for 1 hour until the top edges of the potatoes are crispy. Remove from oven and cool for 10 minutes before serving. Enjoy!

Another way to do this (and also because it&rsquos one less dish to clean) is to pour the butter mixture on top of the sliced potatoes once they are already on the pan. Just make sure each slice is evenly coated and seasoned. Either way works!

How easy was that? Not only is the dish aesthetic AF (especially for holidays), they are also DELICIOUS.

Buttery, garlicky, and crispy. YES. Look at you, looking all profesh with these delicious sliced potatoes AND a pretty side dish.

How To Cut Hasselback Potatoes:

The unique way they're sliced—fanned out to expose maximum surface area for maximum crispness—is the defining feature of a perfect Hasselback potato. Careful slicing is the key to ensuring that this buttery, rich garlic Hasselback potatoes recipe comes out picture-perfect. It isn’t difficult, but it does require some precision. With that in mind, we recommend:

  • Peel large russet potatoes, then place them into a bowl of cold water to prevent browning. Once the potatoes are evenly sliced, place them back into the cold water until they’re all ready to go.
  • Slice a thin piece off the bottom of your potato and place the cut side down. This will prevent rolling and slipping as you cut the potato.
  • To make sure that you don't accidentally cut through the bottom of your potato, lay a wooden spoon or chopstick on either side of the potato to stop your knife as you slice.
  • Even slices ensure even baking. We suggest slices about an 1/8th inch in width. A very sharp knife is the surest way to make it happen.

Sliced Baked Potatoes with Herbs and Cheese

Just a quick post today for a great potato side dish. These have everything I love in a potato dish: butter, crispy edges, fresh herbs, gooey cheese, did I mention butter and cheese?

The recipe at the end has quantities for 4 large potatoes, but this is a recipe I usually don’t measure for. You can use any kind of potato, peeled or unpeeled. I usually use unpeeled, but these red potatoes had skins that had seen better days, so off they came.

Start by cutting the potatoes into slices, but not all the way through. You want the bottom edge of the potato to remain intact. An easy way to do this is to place wooden spoons on either side of the potato as a cutting guide.

Cut until you hit the handle

Place your sliced potatoes in a baking dish. Melt butter and pour over the potatoes, using your fingers or a fork to get butter in between potato slices. Sprinkle with coarse sea salt (again trying to get some between the slices).

I love using fresh herbs with this, but in the winter I will often use dried Italian seasoning. Push a little between the slices. I used fresh oregano and thyme between the slices this time, and then sprinkled fresh chives over it all. The potato slices will open up more as they cook.

Bake at 400°F for 45 minutes, or until cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Sprinkle with fresh grated Parmesan cheese and return to the oven for an additional 10 minutes.

Sliced Baked Potatoes with Herbs and Cheese

4 large baking potatoes
¼ cup melted butter (plan on 1 Tbs per potato)
1 tsp coarse sea salt
2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
try basil, thyme, oregano, chives, or Italian seasoning
¼ cup fresh grated Parmesan (other cheeses would be good as well)

Wash and dry potatoes peel if desired. Cut into thin slices, but not all the way through the potato (use the handle of a wooden spoon placed alongside the potato to prevent cutting all the way through). Place potatoes in a baking dish. Sprinkle with butter, salt and herbs, getting some between each slice.

Bake at 400°F for 45 minutes, or until potatoes are cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Top with cheese and bake an additional 10 minutes.

Chili Roasted Potatoes

The other way is today’s recipe for Chili Roasted Red Potatoes or as they are affectionately known at our house, Patrice’s Potatoes. They have a bit of a kick to them but not too much. Patrice is one of my friends and an amazing cook. She is one of those cooks that doesn’t need a recipe – she just cooks!

Thin sliced herb roast potatoes recipe - Recipes


3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
10 - 12 russet potatoes, peeled
Kosher salt
1 small onion or 4 shallots, peeled and sliced very thin
1/2 teaspoon red pepper flakes (optional)
4 - 6 fresh thyme sprigs
About 3 ounces pancetta, cubed

Preheat oven to 375 degrees.

Combine the oil and melted butter in a small dish. Set aside.

Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture.

Slice the potatoes as thin as possible crosswise - try to keep the potato slices together as you cut each potato. Arrange potatoes vertically in the baking dish. Wedge onion or shallot slices throughout potato slices - in about 3 or 4 sections of each potato. Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes). Brush with the remaining butter and oil mixture.

Bake for 1 hour and 25 minutes. Cover loosely with foil during the first thirty minutes of baking. A little of the olive oil/butter from the bottom of the baking dish should be brushed/spooned onto the slices a few times during baking (much like basting a turkey). Also, a butter knife can be used to separate some of the slices if there are some sticking together too much during baking.

While potatoes are baking, crisp pancetta in a small pan. Remove with a slotted spoon and drain on paper towel. Set aside.

Remove potatoes from oven. Add pancetta by scattering around throughout the potatoes. Lay the thyme sprigs on top of potatoes.

Bake for an additional 35 minutes. Remove from oven.

Sprinkle on a little more kosher salt. Serve immediately. Sour cream is a great accompaniment to the potatoes.



I hope your gang greatly enjoys it! It is fabulous with a little chive sour cream on top! Thanks for stopping by!

From one potato-loving family to another!

how do I print just the recipe part, without all the directions/pictures?

Once you click the PRINT FRIENDLY button, it should give you a box to check at the top of the page that says REMOVE IMAGES. That will take out the images. Then, you can choose what to print from there by hovering over any section of the post that you don't want to include. :)

You can also just highlight the parts that you need, right click, and print.
That way it only prints out the highlighted parts (what you have selected)

This earthy vegetable makes the best tasting and gorgeous dishes! Cannot wait to make it..I wonder if a mandeline would slice too thin.

Hi, Linda. I actually found that my mandolin slicer (an inexpensive one) just wasn't thin enough. But, I know that good-quality ones can get veggies very thin. So, maybe yours will be perfect! :) Thanks for stopping by!

I would use my Apple Peeler Corer Slicer from Pampered Chef. I believe there are other companies that make this kitchen tool as well. Well worth the investment!

Used an inexpensive mandolin and was just perfect. Have the expensive one, too, but this one is easier to get out. Great recipe. Thank you!

This is also very good using apples and pouring just butter and a little oil over them. sprinkle with sugar and cinnamon after they start browning. I made a mixture of butter and lemon juice and vanilla.

maybe some grated cheese sprinkled over top.

Yum! That is a great idea, too! :)

Ive done these and sprinkled cheddar on top at the end so scrumptious

I love the look of these and they would make any plan old meal look like it was fit for a King. can't wait to try these. What a great idea, thanks so much for sharing. I can't wait to be Queen for the day.

They are indeed very "fancy" looking, "Queen Marylin!" You'll have to let us know if you try them! Thanks for stopping by! :)

Looks amazing. Can't wait to try them. Thanks for sharing.

Hi there. Thanks for stoppung by! I'm a email follower of your blog - always excited to check out your posts!

Hope you enjoy this recipe if you try it! It is pretty darn tasty!

Thank you, Lawonia. And, thank you for stopping by! :)

WOW. this is amazing! One to try and soon!

Hi there, Lisa. I hope you enjoy the recipe. Keep us updated on your results if you try it! Blessings!

What about adding sweet potatoes? Bacon and sweet potatoes together is awesome!

Hi, Paula. I just recently picked up some sweet potatoes to try the exact thing you mentioned. I am a huge sweet potato lover, so I plan on trying this recipe with them. I'll be sure to blog about it if it's a success!
Thanks for stopping by and posting!

What a beautiful dish!! I may have to try this during the holidays. What a presentation!

Thank you! It would be lovely at the holidays! :)

This looks and sounds great but there is just my husband and I. Would the cooking time be the same if only making 2 or 3 potatoes? Can you reheat the leftover by coving with foil?

I have made these in small, individual ramekin dishes using shaved ham as the topping instead of pancetta or bacon. The cooking time is about the same actually. I have had leftovers and have saved them. Yes, reheating using foil works best. I just wrapped up the leftovers by removing them from the baking pan, placing them inside a foil packets and then reheated them right in the foil the following day in the oven. They were still super delicious! Thank you for your question and for stopping by!

Looks delicious have you tried baking it with the pancetta or bacon on top instead of cooking it on the side. Granted it wouldn't be as crispy but the potatoes would probably carry more flavor no?

Hi, Nick. I have not tried it that way, but I don't see why it wouldn't work since the cooking time is long enough to ensure that the meat be fully cooked. Sounds like a great idea. I'll have to try it next time! :) Thanks!

I've been making a dish similar to this for a while. I like to slip thinly sliced garlic and bay leaves in between the potato slices. Also try this using sweet potatoes (either white or red) you can even mix regular and sweet potatoes, again using bay leaves and some salt and pepper. There is something really amazing about the aroma of bay leaves that I just can't get enough of.

I'm thinking that this would make an amazing scallopped potato dish too. Add a bechamel sauce and some grated cheese on top.

Hi, Michael. Love all of your suggestions and ideas! I have been wanting to try this with sweet potatoes and plan to do so once the temps lower a bit and I'm willing to have my oven on for a couple of hours to make this again! :) Thanks for taking time to comment!


I'm not Irish and it pleases me greatly!

How many people is this recipe designed to serve?

Six. Thanks for your question.

can i omit the butter and use only oil i'm not a butter lover

I believe that would work fine. The butter, I think, is there more for flavor. You should still get the crispness using just olive oil. :)

If you want a great variation, I have had this prepared "german potato salad style" and poured basically a hot bacon dressing over the top. Amazing and classy

Recipe please for the german potato salad style?

This looks so delicious! I am definitely gonna try this recipe :-)

This looks absolutely delicious! Thank you so much for sharing!

It's a cold November afternoon and i'm having my boyfriend's parents over for dinner this evening. This dish is PERFECT for a day like today and I know they will love it! Thanks for sharing such a creative and good-lookin' dish!

Hi, Michelle! I hope it's a success for you! :)

Hi, this looks absolutely gorgeous, hope to try it the minute i have my new oven. Theres just one thing- being a muslum, we dont have bacon, what alternative do u suggest? Would chicken cubes do instead?

Hello, Sadia. This can be made totally meat-free if you prefer. I probably wouldn't add chicken unless it was added at the very end. This dish has a long cooking time, so I'm sure the chicken would dry out. I have made this meat-free, but added additional herbs or even a sprinkling of Parmesan cheese right at the end. Hope you enjoy!

Our family also doesn't eat pork for religious reasons. I plan on using turkey bacon instead.

This looks amazing. Any news on how it turned out using sweet potatoes?

Hi, Krista. I did try it with sweet potatoes . but it burned from the sugars in the sauce I used. I am planning to try it again, but this time I won't add the spiced brown sugar glaze that I used until towards the end. If it's a success, I will be posting the recipe here on the blog soon. :)

Hi! THis looks awesome. I can't wait to try it. But, why a 2 hour bake time?

For the potatoes to cook through and also get crispy around the edges and on the bottom a bit, you'll need that long of a cook time. Yes, it's a lot of time, but totally worth it! :)

Can you make this in a crock pot at all?

I'm not sure. I have never tired it. I don't think the potatoes would get as crispy, but you can always try it and see how it goes. :)

I was making a large batch of this - do you have info on the best way to keep potato slices from turning dark? I attempted to prep last night for Christmas Eve dinner and woke up to dark potatoes.

I'm not sure that this is a great dish to prepare the night before simply because of the issue of the potatoes discoloring.

Peeled or sliced potatos have to be in cold water. you could do all the prep and keep them in cold water in the fridge then drain before adding the butter & other ingredients to cook it. I usually peel & dice all my potatos the night before and leave them in a bowl in cold water in the fridge so all I have to do is drain them, put them in a pot and then mash.

That is a great idea! Thank you!

Am I able to make this dish the night before and just reheat the next day?

You could do so and reheat the potatoes wrapped in foil possibly. But there's nothing better than this dish freshly baked. :)

Do you think this would work without peeling the potatoes? I love the skins and try not to remove them whenever possible.

Can this be made a few hours ahead of your party?

If you're talking about having the dish ready to be put in the oven . It can be done, I suppose, but would be kind of tricky. You would have to keep the potatoes in cold water - fully submerged - until just before putting them into the oven. You could try to peel and cut the potatoes into the thin slices, keep them in water, drain them, allow them to dry a bit, then proceed with the rest of the recipe directions. I have never tried this method, however, so I am not fully sure. If you're asking about fully cooking the whole dish a few hours in advance, I would not advise doing so.

Prep the taters the day before and keep them in cold water, even a ice bath and transfer to the frig, then let the taters drain on paper towels and assemble the next day. You should be good to go and you will notice when you drain the bowl, some starch on the bottom. I have made this and it is wonderful.

What do you think about using canned sliced potatoes?

Oh, wow, I really couldn't answer that. I have never tried it and don't know how well the potatoes would crisp up stay in shape in the oven. If they did crisp, it might be okay. It would definitely shorten the baking time going the canned route. If you do try it, you'll have to update us back here and let us know how it turns out. Sorry I can't give you a better answer.

Do you think the potatoes would mind terribly if I added a bit of duck fat to the mix? We cooked a whole duck for christmas, and I´m left with a good size jar of fat.

I don't think they'd mind at all! YUM! :)

Sound & looks delicious! I think I may try it next weekend! What is pancetta? Is that like bacon?

Pancetta is a cured, but NOT smoked Italian bacon. It's usually pretty easily found at most supermarkets. If you can't find it, I have substituted crumbled, cooked bacon or some ham. Hope you enjoy!

Question. Do you have to put the onion in? I am not an onion fan, and is it possible to add cheese in there?

You couldn't totally omit the onion. And, yes, I have shredded fresh Parmesan cheese over the top at the end of baking. :)

I have just prepared the potato's for this dish for dinner tonight. I have been dying to try it ever since I saw it! Thank you so much for sharing! I do plan on adding some garlic and chives for an added touch. I think the chives will add a nice touch for the presentation! I am making this to go with our marinated flank steak, YUM!! I will let you know how this goes over with the family!

I made them and they were a hit so the family requested them again for dinner tonight! So guess what we are having!! LOL Thanks for posting. This will surely be a regular in my house!

Hi, Michelle. I simply LOVE hearing when one of the recipes here on Joyously Domestic becomes a hit with the whole family. That's great. And, thank you for stopping back by to leave feedback on your results! :)

I have 1 picky grandchild and he is coming for aweek during march break and can't wait to try it on him. I think he will like it.

I hope you all enjoy it! It's a favorite in my family! :)

Ill be making this for supper for friends tonight! Cant wait to hear the great reviews Lord knows this is gonna be awesome!

Hi, Courtney! It really WOWS at a party or for dinner guests! Hope it's a great success for you! :)

Okay so this is totally random, but do you have to do it in a round baking dish? Everything I own is square, lol.

Any shape would be just fine . you can play around with the pattern of how you want to line up the slices . swirly, etc. :)

Hi - these look awesome. Do you think they would be good with a BBQ and salad?

These would work great as a side dish to so many things . roasted chicken, steak or even BBQ. Sounds amazing to me! :) Hope you enjoy!

Kay so I made this but the potatoes got really brown/burned really fast (like within the first hour portion of cooking). I don't know if it's because our oven is probably as old as I am and thus 375 is perhaps more like 400+, lol, or if it's my dish? = I ended up having to put foil over them for the remainder of the first part of cooking to keep them from burning. :( Has that ever happened to anyone else?

Sorry you had issues! My oven is very old, too. I know that one side heats up very hot, so I have to rotate dishes during their baking/roasting. Perhaps it is your oven. If you decide to give these another go, maybe try a lower temp.

Hello, I am now making this dish and its smelling and doing great, I would like to tell you im using convection oven and 375 but its too high in temp. So I turned it 350 and less time on first cooking, I am now on second cooking and only doing it for 20 mins .

Hi, I am going to try this, but I am going to use my spiral potato cutter. It is a tool that is sold in a set of tools by Wolfgang Puck. It has a plastic screwlike thing at the end and a thin handle that as you turn it around and around it cuts the potato in very thin slices. I don't know if it will cut the potato too thin or not.
The picture of the recipe looks delicious.

So i just put the dish in the oven!! Hopefully it will turn out delicious!:)

Hey there, I tried this dish twice and both times were a big flop. Potatoes stayed 2 hrs in the oven in 350° end result was disappointing. I dodnt get that crispy top and potatoes were undercooked, they had this crunch to them. What do u think I did wrong? What can I add to the flavor a kick? Thx. I really wana make this dish

So sorry to hear that you've had issues with this dish. I say that this recipe is truly a labor of love and you have to "baby" the potatoes while they are roasting. :) I've made this numerous times and it's always a hit. I just make sure to keep a butter knife handy so that I can separate the slices off and on as the dish is cooking . if the slices are too close together or stick together, the heat doesn't have a chance to really get in between the layers. So, that's one tip I can give you. Also, I've tried starting the recipe with par-boiled potatoes, but it does take more effort this way and I find that I don't really need to do this. But, maybe you could go that route. I dropped my slices of potatoes into salted, boiling water for maybe 5 minutes, then puled them out, arranged them in pretty "fans" in the baking dish, let them air dry for a few minutes and then proceeded with the remaining part of the recipe. It did cut my roasting time down a bit. Maybe that could help ensure that your potatoes are fully cooked. As far as the crispiness goes, I have never had an issue. The tops and edges are the main parts that get crisp . the interior part isn't as crispy . maybe you're expecting 100% crispiness all the way through. I, too, find that it is important to keep basting the potatoes with the butter/oil mixture from the bottom of the dish several times throughout baking. Also, don't over-crowd your dish . I find that if the slices are in there too tight, the heat doesn't get in between the layers well, too.

Like I said, this is one dish that I make that takes time and is a labor of love. But, it is a real crowd pleaser and something great to make for a special dinner - especially during the winter months when you don't mind having the oven on this long. :)

Good luck and I hope I've helped a bit.

Ok I did it a little different cuz I had to use what I had on hand. I used bacon instead of the pancetta, reg salt instead of the sea salt and I didn't have any thyme so I didn't use anything. Oh and I used garlic slices as well as the onion. LOVED IT!! I really liked the sweet onion and potatoes and the potatoes that did not have any onion with it was just a little bland so next time I'll probably put the onion in between each slice. Next time I will use the thyme to try it out but even the way I did it, it was really really good!

I used a mandolin and cut the potatoes pretty thin, but the cooking was uneven. Ended up burning the tops/side to get them all to cook through. I think temperature is important? low and slow?? I also tossed them oil and butter to make sure they were well coated and separated.

So sorry you had issues. I am thinking that this must one of those dishes that might have varying outcomes based upon varying factors - each oven is different, etc. Maybe some folks would need a lower temp for a longer time as you suggested.

What Herbs Do I Need?

For herbed potato stacks, I used rosemary and Italian parsley, infusing every slice of the potato with earthy and herb aromas.

This recipe is a winner and yields the most delicious potatoes you&rsquoll ever make in your kitchen. They have the crispiest tops and bottoms, buttery and very tasty. Try my recipe and you will love it.

Greek Roast Potatoes with Lemon and Garlic

When you're looking for a way to brighten up the taste of oven roasted potatoes, try this recipe for Greek Roast Potatoes with Lemon and Garlic from Steve Petusevsky's "Sizzle and Smoke" cookbook. These potatoes are fresh tasting and flavorful!

What You'll Need

  • 2 pounds all-purpose potatoes, peeled and cut into wedges
  • 2 tablespoons extra virgin olive oil
  • 1 / 3 cup lemon juice, fresh or bottled
  • 3 cloves garlic, sliced thin
  • 1 teaspoon oregano, dried (or 2 teaspoons fresh)
  • 1 / 2 teaspoon turmeric
  • 1 1 / 2 cup low-sodium vegetable or chicken stock
  • 1 / 2 teaspoon kosher salt
  • 1 / 4 teaspoon black pepper, ground

What to Do

  1. Peel and cut the potatoes, placing them in water while you do so. Preheat oven to 375 degrees F.
  2. Combine the drained potatoes, olive oil, lemon juice, garlic, oregano, and turmeric in a large mixing bowl and marinate for 10 minutes.
  3. Place potatoes in a large roasting pan with marinade, stock, salt, and pepper. Roast uncovered for approximately 55 minutes, turning occasionally, until potatoes are tender and lightly browned.


Chef's Note: Authentic and served with almost every entrée in Greece, this dish is one of my favorite side dishes to serve with grilled meats, poultry, and seafood. Simple and tangy in flavor, it can be made ahead of time and is really good cold.

Exchanges/Food Choices: 2 Starch | 1 Fat

Nutritional Information: Calories 200 | Calories from Fat 65 | Total Fat 7g | Saturated Fat 1g | Trans Fat 0g | Cholesterol 0mg | Sodium 305mg | Potassium 765mg | Total Carbohydrate 31g | Dietary Fiber 4g | Sugars 3g | Protein 4g | Phosphorus 125mg