Roasted Red Fingerling Potatoes

Roasted potatoes with rosemary in a white bowlMost people consider potatoes an evil comfort food, but few know just how many nutrients they contain! Potatoes contain over a quarter of our recommended daily intake of vitamin C and vitamin B6, which are essential for brain and nerve function. The key is all in the way you make them though. That means forgoing the chips and the fries and finding more creative and nutritious ways to serve them up! Feeling a bit chilly? Have some potato soup! Just woke up? Sauté some with olive oil to pair with some eggs! Another great option: this fabulous recipe of roasted red fingerlings as a side dish in a delicious dinner.

Makes 4 Servings (Serving Size: 1/2 cup)

2 tsp fresh rosemary, chopped
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh garlic, minced
1 tbsp extra-virgin olive oil
1 lb red fingerling or red skin potatoes, washed and cut into equal size wedges

In a bowl, combine the rosemary, salt, pepper, garlic and olive oil and mix well. Add potato wedges to the bowl, coating evenly with the marinade. Spread the potatoes out on a non-stick baking sheet and bake at 375ºF for 30 minutes or until tender.

Nutritional information per serving:
Calories: 110
Sodium: 290 mg
Sugars: 1 g
Cholesterol: 0 mg
Saturated Fat: .5 g
Fiber: 2 g
Protein: 2 g
Carbohydrate: 18 g