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, 00 minute
Ingredients:
- 2 lbs of 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 peal 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 cubes.
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 approximately 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.
