- 2 pounds red potatoes, cut into small wedges
- 1/4 cup minced fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 15-20 minutes or until tender.
- Drain and place in a large bowl. Coarsely mash the potatoes; stir in the parsley, oil, salt and pepper.
3/4 cup: 150 calories, 5g fat (1g saturated fat), 0 cholesterol, 404mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 3g protein.