Roasted Potatoes with Mint and Parsley

Oxmoor House
Yukon Gold potatoes are usually boiled and then mashed. We found that roasting the potatoes created an equally delicious side dish.
6 servings (serving size: 3/4 cup)

Ingredients

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5 cups cubed Yukon Gold potato (about 2 pounds)
Cooking spray
2 teaspoons butter, melted
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Prep: 12 Minutes
Cook: 30 Minutes

Preheat oven to 425°.

Place potato on a jelly roll pan coated with cooking spray. Bake at 425° for 30 minutes or until tender, stirring occasionally. Transfer potato to a large bowl.

Add butter and remaining 4 ingredients; toss well.

Created date

March 2010

Nutritional Information

Calories 102
Fat 1.4 g
Satfat 0.8 g
Protein 2.5 g
Carbohydrate 20.7 g
Cholesterol 3 mg
Iron 1.0 mg
Sodium 217 mg
Caloriesfromfat 12 %
Fiber 1.9 g
Calcium 13 mg