These little potatoes many A bright addition to the taste and any meal. It is also good to chill and eat at 10:30 in the morning.At that time, chilled potatoes contained resistant starch and functioned as dietary fiber. For Than calories and starch Against you. Combine these potatoes with Swiss chard and roasted butternut squash to make a meal.
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Preparation: 10-12 minutes
Cook: 30 minutes
material
- 3 pieces of garlic, chopped
- 1 tbsp extra virgin olive oil
- 1 tablespoon of freshly chopped Italian parsley
- 1-1 / 2 tsp fresh rosemary, finely chopped
- 1/2 to 3/4 teaspoon kosher salt
- 1/4 teaspoon of freshly ground black pepper
- 1 lb Peruvian purple potato, unpeeled, cut into 1 inch pieces
direction
- Preheat the oven to 350F.
- In a medium bowl, add garlic, olive oil, parsley, rosemary, salt and pepper. Add potatoes and toss until well coated.
- Spread the potato mixture on a rimmed top plate in a single layer. With occasional stirring, make a hole with a fork and bake for about 30 minutes until soft. Please enjoy it warmly.
Nutrition information (per serving)
Make: 4 servings
Serving size = 3/4 cup (loosely packed)
Calories: 131
Total fiber: 1.64 g
Water-soluble fiber: 0 g
Protein: 2.9g
Total fat: 3.6 g
Saturated fat: 0.5 g
Healthy fat: 3 g
Carbohydrate: 21.2 g
Sugar: 0.03 g
Added sugar: 0 g
Sodium: 248 mg
Potassium: 19 mg
Magnesium: 2 mg
Calcium: 12 mg
— — From what to eat in a cookbook by Michael F. Roysen, MD, Michael Kurpan, MD, MPH, Jim Perco, Senior, CEC, AAC..
