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