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Ingredients
- 8 med. red potatoes
- 1 lg. garlic clove, chopped
- 3 tbsp. light-tasting extra virgin olive oil
- 1 1/4 teaspoon each dry oregano and rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
Directions
- Fifteen min before baking, put rack in center of oven and heat to 425 degrees. Line a jelly roll pan with aluminum foil. Scrub and quarter unpeeled potatoes and put in mixing bowl. Add in garlic to bowl along with oil and seasonings and toss so potatoes are well coated with oil.
- Transfer potatoes to jelly roll pan, arranging them in a single layer. Bake uncovered 30 min, then turn them over. Continue to bake 15-20 min till well brown. Serve immediately. Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 171mg | 7% |
| Potassium 1950mg | 56% |
| Total Carbs 68.4g | 18% |
| Dietary Fiber 7.6g | 25% |
| Sugars 4.29g | 3% |
| Protein 8.15g | 13% |
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