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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 19%
  • Fat: 4.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.1g
  • Carbohydrate: 32g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 299mg
  • Calcium: 7mg

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

  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.
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