Potatoes are a good source of vitamin C, calcium, magnesium, potassium and folate. This recipe uses olive oil, which has been shown to reduce the risk of heart disease.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- 2 pounds potatoes, red or white with skins intact
- 2 tablespoons olive oil
- 1/2 teaspoon rosemary
- salt and pepper to taste
Preparation:
Preheat the oven to 425 degrees.
Wash the potatoes and allow them to dry. Do not peel the potatoes, but you may wish to cut out the eyes or any surface blemishes.
Baby potatoes may be left whole, large potatoes should be cut into 2-inch pieces.
Place the potatoes in a baking dish and drizzle the olive oil over the potatoes. Add rosemary, salt and pepper.
Roast the potatoes uncovered for 30 minutes to one hour. Turn the potatoes occasionally during the cooking time. The potatoes will be done when the flesh is soft and easily pierced with a fork.
Makes 4 servings. Each serving contains 260 calories.
