Garlicky Roasted Potatoes with Herbs
"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
Yield: 4 servings (serving size: 1 cup)
Ingredients
- 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
Preparation
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.
Nutritional Information
- Calories:
- 195 (19% from fat)
- Fat:
- 4.2g (sat 0.5g,mono 2.5g,poly 0.4g)
- Protein:
- 4.1g
- Carbohydrate:
- 32g
- Fiber:
- 2.2g
- Cholesterol:
- 0.0mg
- Iron:
- 1.6mg
- Sodium:
- 299mg
- Calcium:
- 7mg





