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Dastardly Potatoes
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.