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.
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
|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|