Garlicky Roasted Potatoes with Herbs

Garlicky Roasted Potatoes with Herbs Recipe
Randy Mayor
"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)

Recipe from

Nutritional Information

Calories 195
Caloriesfromfat 19 %
Fat 4.2 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 4.1 g
Carbohydrate 32 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 299 mg
Calcium 7 mg

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.

Note:

Marti LoSasso, Arvada, Colorado,

December 2006
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