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
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.
There are four basic types of potatoes – long white, russet, round red and round white.
The first two of these are similar in that they contain higher amounts of starch, with a low moisture content. The russet potato is rounder and has a brownish skin with a lot of eyes. In contrast, the long white is longer (hence the name) and has a thin, grayer skin.
Because of the lower moisture content, these are great potatoes for baking. There are small, long white potatoes about the size of a finger, appropriately named fingerling potatoes. These are one of my favorites for roasting.
Round potatoes include the round white and the round red (sometimes called new potatoes). They are also called boiling potatoes and have a higher moisture content and a waxy texture. They are great for boiling, but I like these best for roasting. Round potatoes make the best mashed potatoes. Yukon Golds are a variety of round red and make the perfect mashed potatoes, having a richer flavor than their cousins.
There’s not any significant nutritional difference between potato types.
4 ounces boiled potato = 99 calories, <1g fat, 0g sat fat, 0g mono fat, 2g protein, 23g carbohydrates, 4mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about one cup
Cooking Time = 60 Minutes
This recipe can be multiplied by 2.
|1 lb||medium red or Yukon gold potatoes (cut into 1 inch chunks)|
|2 tsp||unsalted butter|
|1 clove||garlic (minced)|
|1 Tbsp||fresh parsley (minced)|
|1 Tbsp||fresh chives (minced)|
|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, then stir them gently about every five minutes thereafter.
They are done when they are slightly crisp on the outside (about 25-30 minutes).
Serving size = 1/4 lb. potatoes
Servings = 4
Amount Per Serving
|Calories 106||Calories from Fat 18|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 3g||10%|
|Vitamin A 3%||Vitamin C 41%|
|Calcium 2%||Iron 5%|
|Vitamin K 19 mcg||Potassium 591 mg|
|Magnesium 27 mg|