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.
- 3/4 pound small (2-inch) white or red potatoes
- 4 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 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 and mix with butter. Sprinkle with parsley and serve.
Nutritional analysis per serving
|Serving size: About 2/3 cup|
|Total fat||5 g||Total carbohydrate||18 g|
|Saturated fat||1 g||Dietary fiber||2 g|
|Trans fat||0 g||Sugars||0 g|
|Monounsaturated fat||3 g||Protein||2 g|
|Fats and oils||1|