Potato slices are brushed
with garlic and fresh rosemary infused olive oil and grilled
to perfection.This recipe is an excellent source of, vitamin
C, vitamin B6, potassium and manganese and a good source of fiber,
vitamin B3 (niacin), phosphorus, magnesium, folate, iron, copper,
and protein. To learn how much of each food group is represented
in this recipe, visit www.mypyramidtracker.gov/planner/launchpage.aspx.
Grilled Potato
Planks
- 3 tablespoons olive oil
1 clove garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon salt
1 1/2 pounds (about 3 large) unpeeled baking potatoes, cut into
1/2 inch-thick slices
- Preheat grill.
- Combine oil, garlic, rosemary,
and salt in a dish. Brush both sides of potato slices with oil
mixture.
- Grill potatoes for 8 minutes
or until soft. Turn and continue grilling 10 minutes longer or
until cooked through.
- Remove from grill and
serve.
Serves 4.
Cooking time: 18 minutes.
Nutrition information per
serving: 280 calories, 11 g fat, 1.5 g saturated fat, 8 g monounsaturated
fat, 1.5 g polyunsaturated fat, 300 mg sodium, 43 g carbohydrate,
0 g added sugar, 4 g fiber, 4 g protein, 35 IU vitamin A, 20
mg vitamin C, 0.1 mg vitamin E, 35 mg calcium, 2.5 mg iron, 1,200
mg potassium, 65 mg magnesium, 0.7 mg vitamin B6, 0.5 mg manganese,
3 mg vitamin B3 (niacin), 160 mg phosphorus, 65 mcg folate, and
0.3 mg copper.
Recipe and photograph provided
courtesy of United States Potato Board.
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