Rating: 4 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

"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

Marti LoSasso, Arvada, Colorado
Recipe by Cooking Light December 2006

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 475°.

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  • 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.

Nutrition Facts

195 calories; calories from fat 19%; fat 4.2g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 4.1g; carbohydrates 32g; fiber 2.2g; iron 1.6mg; sodium 299mg; calcium 7mg.
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