This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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
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.
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)|
|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 325°F.
Roast the potatoes for about 20 minutes. Toss them about every five minutes to brown on all sides. Serve when the potatoes are tender.
Serving size: about 1 cup
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|
|Total Carbohydrates 18g||8%|
|Dietary Fiber 2g||9%|
|Vitamin A 5%||Vitamin C 18%|
|Calcium 0%||Iron 5%|
|Vitamin K 4 mcg||Potassium 531 mg|
|Magnesium 26 mg|