Garlic & Chilli Potatoes
You know by now that I love potatoes and Garlic & Chilli Potatoes are really easy to throw together and taste just as good dipped in guacamole as they do with an evening meal or in a salad.
A fun fact too about potatoes. Did you know that when potatoes are cooked and cooled their resistant starch increases? And this is a good thing because resistant starch is great for our gut, by essentially feeding our gut microbiome this helps to increase the diversity of gut bacteria, which is beneficial to our overall gut health. A bonus I say.
So, what’s good about them? Well aside from just tasting great below, find some key nutrient facts below.
Garlic & Chilli Potatoes - Key Nutrients
Fibre – There are approximately 4 grams of fibre per serve and the recommended daily intake for males is 30g and females 25g. Include some extra vegetables with your meal for an extra fibre boost.
Minerals – Potatoes are a rich source of minerals. In particular, they are high in potassium as well as smaller amounts of magnesium, calcium and iron.
Garlic & Chilli Potatoes
Ingredients
- 10 small baby potatoes (approx 500g)
- 2 tbsp garlic infused extra virgin olive oil
- 1 spinkle chilli flakes
- 1 sprinkle rock salt
Instructions
- Pre-heat the oven to 200 degrees.
- Scrub potatoes and place in a baking tray.
- Drizzle with garlic infused extra virgin olive oil, sprinkle with chilli flakes and salt.
- Place in the oven for approximately 45 mins - 1 hour (until potatoes are thoroughly roasted).
- Serve as a side, part of a salad or to dip in some guac!
Notes
Essential Equipment
Baking trayFind your Ingredients
Extra virgin olive oil - I recommend Cobram Estate Garlic Infused Extra Virgin Olive Oil. Chilli flakes - herbs & spices aisleIf you like this recipe, you should try these;
Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email amy@amysavagenutrition.com for further details.