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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"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...

I especially like this recipe using fingerling potatoes. They are now often as inexpensive as regular potatoes. I slice them in half lengthwise if they are small and quarter them lengthwise if they are larger.


 

Paprika Potatoes

Servings: 4 | Serving size: about 1 cup

Cooking Time: 30 Minutes

This recipe can be easily doubled using a large roasting pan. Leftover potatoes, cold, make great additions to salads or may be reheated gently.

1 lb small red or Yukon gold potatoes
2 tsp olive oil
1 clove garlic (minced)
1 tsp paprika
1/4 tsp salt
to taste fresh ground black pepper

Place a large skillet in the oven and preheat to 375 F.

Add the olive oil and garlic to the hot pan.

Add the potatoes and toss to coat with the oil.

Sprinkle the paprika, salt and pepper over the potatoes and toss.

Place the pan in the oven, reduce the heat to 325F.

Roast the potatoes for about 20 minutes. Toss them about every five minutes to brown on all sides. Serve when the potatoes are tender.

Nutrition Facts

Serving size: about 1 cup

Servings: 4

Amount Per Serving

Calories 102 Calories from Fat 22
% Daily Value
Total Fat 2g 4%
    Saturated Fat <1g 1%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 152mg 6%
Total Carbohydrates 18g 8%
    Dietary Fiber 2g 9%
    Sugars 1g
Protein 2g
Vitamin A 5% Vitamin C 18%
Calcium 0% Iron 5%
Vitamin K 4 mcg Potassium 531 mg
Magnesium 26 mg