Roasted Potatoes with Garlic and Herbs

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Potatoes are a good source of vitamin C, vitamin B-6 and potassium. If you eat them with their skins, you nearly double the amount of fiber.
Ingredients

3/4 pounds potato(es)
small (2-inch) white or red potatoes
4 clove(s) garlic
1 tablespoon oil, olive
1 teaspoon rosemary, fresh
chopped

1/4 teaspoon salt
1/4 teaspoon pepper, black ground
1 teaspoon butter
2 tablespoon parsley, fresh
chopped

Instructions

Serves 4

Preheat the oven to 400 F.

Lightly coat a large baking dish with cooking spray. In a large mixing bowl, add the whole potatoes, garlic cloves, olive oil, rosemary, salt and pepper. Mix thoroughly (hands work best) until the potatoes are coated evenly with the oil and spices.

Arrange the potatoes in a single layer in the prepared baking dish. Cover with a lid or aluminum foil and bake for 25 minutes.

Remove the lid or foil. Turn potatoes and bake uncovered until the potatoes are soft and slightly browned, about 25 minutes.

Transfer to a serving bowl, mix with butter. Sprinkle with parsley and serve.

Serving size: About 2/3 cup