Dastardly PotatoesPrint Version With Garlic and Rosemary
Vegan –
1½ Carb Choices
Use your steamer and Countertop Toaster
Serves 4
Serving size: 1½ cups
Nutritional Information
Sodium Per Recipe:33.1 mg
Sodium Per Serving:8.267 mg
Per Serving:
Calories: 156
Sodium: 8.27 mg
Protein:2.752 g Carbohydrate: 23 g
Dietary Fiber: 2.04 g
Total Sugars: 0 g
Cholesterol: 7.77 mg
Calcium: 15.4 mg
Potassium: 676.6 mg
Total Fat: 6.4 g
Saturated fat: 2.3 gv
Monounsaturated fat: 3.3 gv
Polyunsaturated fat: 0.5 g
Vitamin K: 2.63 mcg
Ingredients
4 medium to large potatoes
(29.3 mg)
1 tablespoon unsalted butter
(1.562 mg)
1 tablespoon extra virgin olive
oil (trace)
4 large cloves garlic, sliced
thinly, diced (2.04 mg)
1 teaspoon minced fresh
rosemary (.182 mg)
Slice or chop garlic into small
pieces. Crush or mince fresh
rosemary. Place garlic in
toaster on oiled surface and
toast for about one or two
minutes or until garlic begins to
turn golden. Mix together the
roasted garlic with rosemary
and place into small Pyrex
type bowl with 1 tablespoon
unmelted unsalted butter.
Clean potaotes and slice in
half. Place potatoes in
steamer open side up (or
boiler) and cook until nearly
done. Just before ready,
return garlic with butter to
toaster and heat until butter
melts (using toaster cycle).
Remove nearly done potatoes
from steamer and roll in
garlic. Place potatoes open
side up in toaster and toast for
about 2 minutes. Serve hot.
