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Roasted Potatoes with Mint and Parsley Recipe

Roasted Potatoes with Mint and Parsley Recipe

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Ingredients:

Serving

5 cups cubed yukon gold potato (about 2 lb)
cooking spray
2 tsp butter, melted
3 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh mint
1/2 tsp salt
1/4 tsp pepper

Directions:

Preheat oven to 425°.
Place potato on a jelly roll pan coated with cooking spray. Bake at 425° for 30 minutes or until tender, stirring occasionally. Transfer potato to a large bowl.
Add butter and remaining 4 ingredients; toss well.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	127.55 Kcal (534 kJ)
Calories from fat	11.69 Kcal
		% Daily Value*
Total Fat	1.3g	2%
Cholesterol	3.39mg	1%
Sodium	196.53mg	8%
Potassium	673.73mg	14%
Total Carbs	27.88g	9%
Sugars	1.53g	6%
Dietary Fiber	2.09g	8%
Protein	3.11g	6%
Vitamin C	31.2mg	52%
Vitamin A	0.3mg	9%
Iron	152.2mg	845%
Calcium	34.6mg	3%

Amount Per 100 g
Calories	79.63 Kcal (333 kJ)
Calories from fat	7.3 Kcal
		% Daily Value*
Total Fat	0.81g	2%
Cholesterol	2.12mg	1%
Sodium	122.7mg	8%
Potassium	420.63mg	14%
Total Carbs	17.41g	9%
Sugars	0.96g	6%
Dietary Fiber	1.3g	8%
Protein	1.94g	6%
Vitamin C	19.5mg	52%
Vitamin A	0.2mg	9%
Iron	95mg	845%
Calcium	21.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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