Oven Roasted Potatoes
These roasted potatoes make a delicious side to any dish you make your family. Enjoy!
Ingredients:
4 large potatoes, peeled and chopped into cubes (equivalent of 4 cups)
2 garlic cloves, minced
2 Tbsp olive oil
1/2 tsp salt
Seasoning and herbs to taste (Montreal steak spice, rosemary...)
Directions:
1. Preheat the oven to 375 F.
2. In a large mixing bowl, mix the potatoes, garlic, oil, and salt. Make sure potatoes are well-coated with olive oil. Sprinkle them with desired seasonings.
3. Cover the mixing bowl with plastic wrap and marinate the potatoes for 30 minutes up to an entire day (this step is optional).
4. Spread the potatoes in a single layer on an oiled baking tray and bake them for about 30 minutes in the preheated oven or until they are thoroughly cooked. Serve!
Suggestions:
*You can use yellow, red, or Russet potatoes in this recipe. Sweet potatoes can also be used.
**You can use this recipe to make oven roasted vegetables. Use about 5 cups of chopped veggies such as brussels sprouts, rutabaga, turnip, red bell peppers, carrots, squash, sweet potatoes, eggplant, zuccchini, and tomatoes instead of the four potatoes and follow the recipe above. You may add 2 to 4 Tbsp of lemon juice or balsamic vinegar to the recipe if desired.
Nutritional Info (per 1/4 recipe, 165 g serving):
Calories: 208, Fat: 7g, Sodium: 299mg (12%), Carbohydrates: 34g (11%), Fibre: 2g, Sugars: 3g, Omega 3: 67.4 mg, Vitamin C: 34% (1.6mg), Vitamin E: 5% (0.6mcg), Vitamin K: 6% (4.6mcg), Thiamin: 11% (0.2mg), Vitamin B6: 25% (0.5mg), Folate: 4% (14.1mg), Vitamin B5: 25% (0.5mg), Iron: 3% (0.6mg), Magnesium: 10% (39.6g), Phosphorus: 8% (81.4mg), Potassium: 18% (619mg), Zinc: 3% (0.5mg), Copper: 17%(0.3mg), Manganese: 14% (0.3mg)
Source: The Healthaliciously Good Cookbook by Aurélie Paré. Used with permission. Read our review here!