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Karenne
December 5th, 2006, 12:29 AM
"Always looking for ways to use fresh herbs, I came up with these parsleyed roasted potatoes. You can also use a mixture of herbs, such as basil and thyme." -Marti LoSasso, Arvada, CO

2 tablespoons chopped garlic
1 tablespoon olive oil
1 1/2 pounds quartered Yukon gold or red potatoes (about 4 cups)
Cooking spray
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind

Preheat oven to 475.
Combine garlic and oil in a small saucepan over medium heat. Cook 2 minutes or until golden, stirring frequently. Remove garlic with a slotted spoon; set aside. Drizzle remaining oil evenly over potatoes in a large bowl, tossing well to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray, and sprinkle with salt and pepper. Bake at 475 for 30 minutes or until potatoes are golden. Combine reserved garlic, parsley, and lemon rind in a small bowl; sprinkle garlic mixture evenly over potatoes.

Yield: 4 servings (serving size: 1 cup)

writeNutrient();NUTRITION PER SERVING
CALORIES 195(19% from fat); FAT 4.2g (sat 0.5g,mono 2.5g,poly 0.4g); PROTEIN 4.1g; CHOLESTEROL 0.0mg; CALCIUM 7mg; SODIUM 299mg; FIBER 2.2g; IRON 1.6mg; CARBOHYDRATE 32g