Roasted potatoes with garlic and herbs

Dietician's Tip

Potatoes are a good source of vitamin C, vitamin B-6 and potassium. If you eat the skin, you nearly double the amount of fiber.

To make this plant based, leave out butter.

Ingredients

3/4 pound small (2-inch) white or red potatoes
4 garlic cloves
2 teaspoons olive oil
2 teaspoons chopped fresh rosemary
1/8 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons butter
2 tablespoons chopped fresh parsley

Directions

Heat oven to 400 F. Lightly coat a large baking dish with cooking spray.

In a large mixing bowl, add the whole potatoes, garlic cloves, olive oil, rosemary, salt and pepper. Use your hands to mix until the potatoes are coated with the oil and spices.

Arrange the potatoes in a single layer in the prepared baking dish. Cover with a lid or aluminum foil and bake for 25 minutes.

Remove the lid or foil. Turn potatoes and bake uncovered until the potatoes are soft and slightly browned, about 25 minutes.

Transfer to a serving bowl and mix with butter. Sprinkle with parsley and serve.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 104
Total carbohydrate: 15 g
Cholesterol: 5 mg
Dietary fiber: 2 g
Monounsaturated fat: 2 g
Protein: 2 g
Saturated fat: 2 g
Serving size: About 2/3 cup
Sodium: 103 mg
Total fat: 4 g