Garlicky Oven-Roasted Potatoes (with a kick!)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 Yukon Gold Potatoes (chopped, skin on)3 Scallions (chopped)3 Sprigs Fresh Cilantro (chopped)2 tbsp. Butter (margarine or Smart Balance, etc. can be substituted) (cut into small pieces)1 tbsp. Extra Virgin Olive Oil1 tsp. Minced Garlic1 tsp. Salt1 tsp. Black Pepper1 tsp. Crushed Red Pepper3 tsp. Parmesan Cheese (separated into 1 tsp. and 2 tsp. servings)
Wash and chop the potatoes into bite size pieces
Boil potatoes until cooked through
While the potatoes are cooking, chop the scallions and cilantro, and combine all ingredients (except the butter and 2 tsp. of parmesan cheese) in food processor
Place butter in the bottom of a glass baking dish (I use a 9x9 dish)
When potatoes are finished cooking, drain and pour into baking dish with the butter
Add mixture from food processor
Mix together so the potatoes are well coated
Top with remaining 2 tsp. of parmesan cheese
Cover with aluminum foil
Bake on 350 for 25-30 minutes
Makes approximately servings.
Number of Servings: 5
Recipe submitted by SparkPeople user LERBICELLA.
Boil potatoes until cooked through
While the potatoes are cooking, chop the scallions and cilantro, and combine all ingredients (except the butter and 2 tsp. of parmesan cheese) in food processor
Place butter in the bottom of a glass baking dish (I use a 9x9 dish)
When potatoes are finished cooking, drain and pour into baking dish with the butter
Add mixture from food processor
Mix together so the potatoes are well coated
Top with remaining 2 tsp. of parmesan cheese
Cover with aluminum foil
Bake on 350 for 25-30 minutes
Makes approximately servings.
Number of Servings: 5
Recipe submitted by SparkPeople user LERBICELLA.
Nutritional Info Amount Per Serving
- Calories: 182.4
- Total Fat: 8.7 g
- Cholesterol: 12.2 mg
- Sodium: 560.7 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.8 g
- Protein: 4.4 g
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