Crispy Potatoes and Turnips
This recipe goes beyond French fries. Roasting rather than frying the potatoes lends flavor without adding excess fat calories.
Ingredients
- 3 turnips, peeled and cubed
- 3 russet potatoes, scrubbed and cubed
- 2 cloves garlic, chopped
- 4 Tbs olive oil
- 1 tsp dried rosemary
- Salt and pepper to taste (sea salt if on a corn-free diet*)
Directions
- Heat oven to 375°F (190°C). Toss turnips, potatoes and garlic with olive oil until coated and season with rosemary, salt and pepper. Scatter vegetables in a single layer on a cookie sheet and bake about 30 minutes to 1 hour, or until browned yet tender inside. Turn the vegetables occasionally with a spatula or by shaking the pan.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories 378
Calories from Fat 123 (33%)
(21%)Total Fat 14g
(9%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
(0%)Cholesterol 0mg
(5%)Sodium 111mg
(43%)Potassium 1503mg
Total Carbohydrate 57g
(31%)Dietary Fiber 8g
Sugars 5g
Sugar Alcohols 0g
(14%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.