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Big Ray's Scotch Date Roasted Potatoes

Big Ray's Scotch Date Roasted Potatoes


"A nice side for that steak you have grilling up for dinner."
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45 m servings 237 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil and grease with cooking spray.
  2. Place potatoes in a large bowl.
  3. Combine dates, whiskey, balsamic vinegar, butter, rosemary, garlic, salt, and black pepper in a food processor; puree into a smooth sauce. Pour sauce over potatoes and mix until completely coated. Spread potatoes out on baking sheet.
  4. Bake in the preheated oven until potatoes are browned and tender, 25 to 35 minutes. Serve with blue cheese and scallions.


  • Cook's Note:
  • You can prepare the sauce in step 3 in a blender instead of a food processor if preferred.

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Read all reviews 1
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It was interesting, but I won't do it again. It did give me the idea to add some dates to a roasted vegetable recipe I use sometimes.

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