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Published January 07, 2010, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Roasted Fingerling Potatoes

Roasting is a simple cooking method that helps preserve the natural nutrients of vegetables.

By: Herald Staff Reports,

Roasting is a simple cooking method that helps preserve the natural nutrients of vegetables. And in the case of potatoes, it also gives them an attractive brown color that’s not unlike the beautiful appearance of traditional grilled vegetables

Roasted Fingerling Potatoes

2 tablespoons minced fresh rosemary

1½ teaspoons minced garlic

1 teaspoon sweet paprika

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon Worcestershire sauce

¼ cup olive oil

2 pounds fingerling potatoes

Preheat oven to 375 degrees. In a small bowl, mix together rosemary, garlic, paprika, salt and pepper. In another small bowl, whisk together Worcestershire sauce and oil.

Spread potatoes in a baking dish; drizzle with the oil mixture. Sprinkle the rosemary mixture evenly over the potatoes and toss to coat. Roast for 35 to 40 minutes, until the potatoes are lightly browned, tender and cooked through, stirring several times.

Yield: Serves 8.

Approximate nutritional analysis per serving: 145 calories, 7 grams fat (1 gram saturated), no cholesterol, 2 grams protein, 20 grams carbohydrates, 2 grams fiber, 320 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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