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HEART Insight:
doi: 10.1097/01.HEARTI.0000426279.47624.13

Garlic Potatoes with Fresh Herbs

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This recipe is reprinted with permission from Recipes for the Heart, Copyright © 2013 by the American Heart Association. Published by Publications International, Ltd. Available on, while supplies last.

Serves 4; ½ cup per serving

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1 pound boiling or baking potatoes, with or without skins

3 large garlic cloves, peeled but left whole

1½ teaspoons olive oil

1 teaspoon fresh lemon juice

½ teaspoon white balsamic vinegar (optional)

¼ teaspoon chopped fresh rosemary

¼ teaspoon chopped fresh oregano

⅛ teaspoon salt

⅛ teaspoon pepper (white preferred)

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Fill a large saucepan with enough water to cover the potatoes. Bring to a boil over high heat. Meanwhile, cut the boiling potatoes in half or the baking potatoes in quarters. Add the potatoes and garlic to the boiling water and return to a boil. Boil for about 30 minutes, or until the potatoes are soft all the way through when tested with a knife. Using a slotted spoon, transfer the potatoes to a medium bowl and the garlic to a small plate, reserving the potato water.

Mash the garlic cloves. Add to the potatoes, combining lightly with a potato masher or large fork until coarse-textured. (Do not use a food processor.) Stir in the remaining ingredients, adding a little hot potato water if needed for the desired consistency. The texture should remain coarse.

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Cook's Tip

For a taste change, substitute other fresh herbs for the rosemary and/or oregano. Parsley and sage are just two possibilities. This recipe doubles well.

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Nutrients per Serving

Calories 106

Total Fat 2.0 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 1.0 g

Cholesterol 0 mg

Sodium 80 mg

Carbohydrates 21 g

Fiber 3 g

Sugars 1 g

Protein 2 g

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Dietary Exchanges

1½ starch

© 2013 American Heart Association, Inc.