Roasted potatoes with garlic and herbs - Mayo Clinic

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Roasted potatoes with garlic and herbs

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Dietitian 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.

Number of servings

Serves 4 Healthy carbLow SodiumLow Fat

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.

Nutritional analysis per serving

Serving size About 2 3 cup

Total carbohydrate 15 gDietary fiber 2 gSodium 103 mgSaturated fat 2 gTotal fat 4 gTrans fat TraceCholesterol 5 mgProtein 2 gMonounsaturated fat 2 gCalories 104Added sugars 0 gTotal sugars 1 g

DASH Eating Plan Servings

Fats and oils 1 Vegetables 1 DASH diet: Recommended servings Sample DASH menus

Mayo Clinic Healthy Weight Pyramid Servings

Fats 1 Carbohydrates 1

Diabetes Meal Plan Choices

Fats 1 Starches 1 ShareTweet July 28, 2022

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