Roasted Parsley Red Potatoesby Team MountainDog on September 3, 2022
This is one of my favorite carb sources, both offseason and pre-contest. It’s super easy to prepare a 3-5lb bag of potatoes all at once, and it breaks up the monotony of having rice and oats over and over multiple times a day.
My preference is to use the smaller baby red potatoes as you don’t need to even cut them, but you can also use regular red potatoes and cut them into quarters or smaller.
3lb bag of red potatoes
1 ½ tbsp grass fed butter
½ tbsp sea salt
1 tbsp dried parsley
1 tsp garlic powder
Preheat the oven to 400 degrees Fahrenheit. In a small microwave-safe bowl, add the butter, salt, parsley and garlic powder. Microwave 15-20 seconds or until butter is melted, then mix with a spoon.
In a large mixing bowl, add the potatoes, then add the butter mixture and mix with your hands until the potatoes are evenly coated.
Spread potatoes evenly on a large baking sheet (you can use parchment paper to prevent them from sticking to the sheet if you don’t have a non-stick baking sheet). Bake at 400 degrees for 60 minutes or until potatoes pierce easily with a fork.
Nutrition Facts per 100g: