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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A low cal, sodium, cholesteol and fat way to make potatoes. Leave the potato skins on for extra nutrition. Ingredients:
1 lb red potatoes (i usually use a combination of red and white potatoes, as it looks nicer!, keep them small, about 2) |
10 garlic cloves, leave whole |
1 tablespoon olive oil |
1 teaspoon fresh rosemary, chopped |
1/4 teaspoon seasoning salt |
1/2 teaspoon fresh ground black pepper |
1 teaspoon margarine, melted |
2 tablespoons fresh parsley, chopped (or use 2 tsp dried parsley) |
Directions:
1. Preheat oven to 400°F.
2. Lightly coat a large baking dish with cooking spray.
3. In a large bowl, add all ingredients and mix with your hands until potatoes are evenly coated with spices.
4. Arrange in a single layer on the baking dish and cover with a lid or aluminum foil.
5. Bake for 25 minutes, then remove the lid or foil and turn the potoates over in the dish. Bake uncovered for another 25 minutes.
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