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Roasted Potatoes
Servings = 4 | Serving size =about one cup
This recipe can be multiplied by 2.
| 3 quarts | water |
| 1 lb | medium red or Yukon gold potatoes |
| 2 tsp | unsalted butter |
| 1 cloves | garlic |
| 1 Tbsp | fresh parsley |
| 1 Tbsp | fresh chives |
| 1/4 tsp | salt |
| 1/8 tsp | chili powder |
Preheat oven to 400° F.
Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters.
Place potatoes in a roasting pan large enough so that they are not crowded.
Put the butter on top and sprinkle the garlic, parsley, chives, salt and chili powder over the potatoes.
Place the pan in the oven and roast for about 25 –30 minutes. As soon as the butter has melted stir the potatoes and then stir them gently about every five minutes.
They are done when they are slightly crisp on the outside (about 20 – 25 minutes).
Nutrition Facts
Serving size: 1/4 lb. potatoes | Servings 4
Calories 106 | Calories from Fat 18
Amount Per Serving (% Daily Value)
Total Fat 2g (3%) | Saturated Fat 1g (6%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 5 mg (2 %) | Sodium 153 mg (6 %)
Total Carbohydrates 20g (7%) | Sugars 1g
Dietary Fiber 3g (10%) | Protein 2g
Vitamin A 3% | Vitamin C 41 % | Calcium 2% | Iron 5%
Vitamin K 19 mcg | Potassium 591 mg | Magnesium 27 mg
"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."
-Fernand Point, 20th century French chef
The refrigerator light goes on...
If you are in a hurry wrap the potatoes in a paper towel and cook on high in microwave for 3 minutes instead of boiling them.