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.
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 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
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)|
|fresh ground black pepper (to taste)|
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
Servings = 4
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|