These tiny potatoes have a lot of flavor and make a bright addition to any meal. They’re even great to eat cold at 10:30 in the morning. At that time and served cold, potatoes contain resistant starch, working more as fiber for you than calories and starch against you. Make a meal of it by pairing these potatoes with Chard and Roasted Butternut Squash.
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Prep: 10-12 minutes
Cook: 30 minutes
- 3 large garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh Italian parsley, chopped
- 1-1/2 teaspoons fresh rosemary, finely chopped
- 1/2 to 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound Peruvian purple potatoes, unpeeled, cut into 1-inch pieces
- Preheat the oven to 350 F.
- In a medium bowl, combine the garlic, olive oil, parsley, rosemary, salt and pepper. Add the potatoes and toss until well coated.
- Spread the potato mixture in a single layer on a rimmed baking sheet. Bake until tender when pierced with a fork, stirring occasionally, about 30 minutes. Serve warm.
Nutritional information (per serving)
Makes: 4 servings
Serving size = 3/4 cup (loosely packed)
Total fiber: 1.64 g
Soluble fiber: 0 g
Protein: 2.9 g
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 The What to Eat When Cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, Sr., CEC, AAC.