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Garlicky Roasted Potatoes with Herbs

Randy Mayor
Yield 4 servings (serving size: 1 cup)
"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

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

Nutrition 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

How to Make It

  1. Preheat oven to 475°.

  2. 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.