Eat right with these garlic and herb roasted potatoes

Feb 5,2013

1 pound small (2-inch) white or red potatoes
10 garlic cloves
1 Tbsp olive oil
1 tsp chopped fresh rosemary
1/4 tsp salt
1/4 tsp ground black pepper
2 Tbsp chopped fresh parsley

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

In 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 lightly browned, about 25 minutes. Transfer to a serving bowl and mix with butter. Sprinkle with parsley and serve.

Nutritional facts per serving: Calories per serving: 152, Protein: 3g, Carbohydrates: 25g (1 1/2 carb choices), Total fat: 5g, Cholesterol: 3mg, Sodium: 164mg, Fiber: 2g, Potassium: 662mg, Calcium: 28mg