Mint and Garlic-Roasted Potatoes

recipe
Prep: 8 minutes; Cook: 30 minutes

Mint may not be the first herb you would choose to pair with potatoes and garlic, but the flavor combination is outstanding. These potatoes are an ideal side for lamb, but they also pair well with roasted chicken.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 103
Fat 2.4 g
Satfat 0.3 g
Protein 2.2 g
Carbohydrate 18.4 g
Fiber 2 g
Iron 0.9 mg
Sodium 153 mg
Calcium 15 mg

Ingredients

2 pounds small red potatoes, quartered (about 13)
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
1/4 cup chopped fresh mint
1 garlic clove, minced

Preparation

1. Preheat oven to 450°.

2. Combine potatoes, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; toss well to coat potatoes. Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until potatoes are tender and golden, stirring after 15 minutes.

3. Place potatoes in a large bowl. Add remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, mint, and garlic; toss well. Serve immediately.

Note:

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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