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Ingredients
4 Idaho potatoes (about 1 ½ pounds), peeled and quartered
6 cloves garlic, peeled and minced
5 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped parsley
½ cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
Nutritional analysis per serving
22 grams carbs; 255 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 3 grams fiber; 348 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a medium-size pot and just cover with cold, salted water. Bring to a boil over high heat, then lower and simmer until very tender, about 17 minutes.
- Step 2
Drain the potatoes, transfer to a large bowl and set aside to cool.
- Step 3
Mash together the potatoes and garlic with a fork. Beat in the lemon juice, parsley and oil until well mixed. Season with salt and pepper to taste. Spread on bread or serve as a complement to roasted meats or fried fish.
Private Notes