Garlic and Artichoke Roasted Potatoes Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1/4 cup lemon juice
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon peel
- 8 garlic cloves halved
- 2-1/2 pounds medium red potatoes cut into 1-1/2-inch cubes
- 2 packages (8 ounces each) frozen artichoke hearts
- Carbohydrate 0.363594816243152 g
- Cholesterol 0 mg
- Fat 1.02010245613529 g
- Fiber 0.0669395796458031 g
- Protein 0.0405364179711078 g
- Saturated Fat 0.141185196320327 g
- Serving Size 1 1 serving (5g)
- Sodium 0.501908152604073 mg
- Sugar 0.296655236597349 g
- Trans Fat 0.0296060088341636 g
- Calories 10 calories
Directions Place the potatoes, artichokes and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over vegetables and toss to coat. Bake, uncovered, at 425degrees for 35-40 minutes or until tender, stirring occasionally. Transfer to a large bowl. Add lemon juice, parsley and lemon peel; toss to coat. Serve warm. Yield: 10 servings. Originally published as Garlic and Artichoke Roasted Potatoes in Healthy Cooking October/November 2011, p58 Nutritional Facts 3/4 cup equals 143 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 209 mg sodium, 24 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
