By Mayo Clinic staff
Dietitian's tip: Potatoes are a good source of vitamin C, vitamin B-6 and potassium. If you eat them with their skins, you nearly double the amount of fiber.
- 1 pound small (2-inch) white or red potatoes
- 10 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon butter
- 2 tablespoons chopped fresh parsley
Preheat the 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. Mix thoroughly (hands work best) until the potatoes are coated evenly 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, mix with butter. Sprinkle with parsley and serve.
- Mayo Clinic, University of California-Los Angeles, and Dole Food Company, Inc. Encyclopedia of Foods: A Guide to Healthy Nutrition. Academic Press: San Diego; 2002:252.
- USDA National Nutrient Database for Standard Reference, Release 22. U.S. Department of Agriculture. http://www.nal.usda.gov/fnic/foodcomp/search. Accessed Sept. 9, 2010.