Portuguese Potatoes Recipe

Look for brands of olive oil with a harvest date and grab probably the most current one. It may have a stronger flavor and even a trace of bitterness—both signs of good quality.

Recipe Is: Meatless, Low Cholesterol, Low Sodium

Ingredients

  • 4 large Idaho potatoes, washed, dried and cut into 1-inch chunks
  • 5 cloves garlic, chopped
  • 2 shallots, chopped
  • 2 tablespoons paprika
  • 1/4 cup olive oil
  • Sea salt and freshly ground black pepper
  • 1/4 cup chopped parsley
  • Juice of 1 lemon

Nutritional Information

  • Calories per serving 445
  • Fat per serving 14g
  • Saturated fat per serving 2g
  • Cholesterol per serving 0mg
  • Fiber per serving 7g
  • Protein per serving 9g
  • Carbohydrate per serving 74g
  • Sodium per serving 172mg
  • Iron per serving 5mg
  • Calcium per serving 77mg
  • Calories per serving 445
  • Fat per serving 14g
  • Saturated fat per serving 2g
  • Cholesterol per serving 0mg
  • Fiber per serving 7g
  • Protein per serving 9g
  • Carbohydrate per serving 74g
  • Sodium per serving 172mg
  • Iron per serving 5mg
  • Calcium per serving 77mg

How to really make it

Preheat oven to 350F. Inside a large bowl, combine potatoes, garlic, shallots, paprika and oil. Season with pepper and salt. Toss to evenly coat. Spread potatoes in a single layer on the baking sheet. Roast until tender and crisp, about 25?minutes. Transfer to some bowl and toss with parsley and lemon juice.

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