Mother Earth Living

Super Diet, Super Immunity: Roasted Red Potatoes

Baked red potato quarters, a good source of potassium and vitamins B6 and C, make a delicious and classic side to breakfast, lunch or dinner.
By Amy Mayfield
September/October 2009
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Red potatoes are a good source of potassium and vitamins B6 and C.
Photo By Joe Coca


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Roasted Red Potatoes
Serves 4 to 6

Baked red potato quarters make a delicious and classic breakfast side, but they accompany lunch and dinner equally well. Baking instead of frying makes the dish lower in fat and red potatoes are a good source of potassium and vitamins B6 and C.

1 1/2 pounds small red potatoes, halved or quartered
2 tablespoons olive oil
2 cloves garlic, crushed
Coarse salt

1. Preheat oven to 400 degrees. In a roasting pan, combine potatoes, olive oil and garlic; stir. Sprinkle with coarse salt to taste.

2. Bake for approximately 30 minutes until potatoes are tender and nicely browned. Serve with Tofu Breakfast Scramble or as a veggie side dish with lunch or dinner.








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