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
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Without the potato, the balance of European power might never have tilted north."
-Michael Pollan, Author
Rosemary and potatoes are just made for each other. This is a quick and easy fresh recipe. If you're really in a hurry, place the potatoes in the microwave for 1 minute on high. Turn them and then microwave on high for a second minute. Remove and let cool for a minute or so. Cut into chunks and then proceed with the third step, putting the potatoes in the roasting pan with the other ingredients.
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 = 2 | Serving size =about 1 cup potatoes
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
Leftovers are fair - reheated potatoes will not be as crispy.
|12 ounces||medium red or Yukon Gold potatoes|
|1 tsp||unsalted butter|
|1 tsp||olive oil|
|1 clove||garlic (minced)|
|2 tsp||dried rosemary|
|fresh ground black pepper (to taste)|
Preheat oven to 325° 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 and olive oil on top and sprinkle the garlic, rosemary, salt and pepper 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).
Serving size = about 1 cup potatoes
Servings = 2
Amount Per Serving
|Calories 171||Calories from Fat 39|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 32g||11%|
|Dietary Fiber 4g||17%|
|Vitamin A 2%||Vitamin C 57%|
|Calcium 4%||Iron 9%|
|Vitamin K 5 mcg||Potassium 724 mg|
|Magnesium 41 mg|