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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 94.0
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 21.4 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.9 g

View full nutritional breakdown of "Spud Light" calories by ingredient
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"Spud Light"

Submitted by: MRS_WHALE

Introduction

Very simple, very delicious roasted mini red potatoes and onions Very simple, very delicious roasted mini red potatoes and onions
Number of Servings: 8

Ingredients

    2 lbs (907 g) mini red potatoes, unpeeled
    1 medium red onion, cut into 8 wedges
    2 tbsp olive oil
    1 tbsp chopped fresh rosemary or fresh thyme, or a bit of both
    2 tsp balsamic vinegar
    1 tsp minced garlic
    Salt and freshly ground black pepper to taste

Directions

* Preheat oven to 425*F. Spray a 9 x 13-inch baking pan with cooking spray. Cut potatoes in half, or in quarters if they're larger, and place in baking pan. Add onion, olive oil, rosemary, vinegar, and garlic. Toss vegetables until well coated.
* Roast, uncovered, for about 30 minutes. Check for doneness of potatoes. Can you stick a fork in them? If not, stir the vegetables around a bit, return to oven and continue to roast until potatoes are tender. (It's a bit tricky to predict how long to cook the pototoes, since it depends entirely on their
size.)
* Remove vegetables from oven and transfer to a serving dish. Sprinkle with salt and pepper and serve immediately.

Tip: You can substitute 8 large, peeled shallots for the red onion wedges.

Makes 8 sevings

Number of Servings: 8

Recipe submitted by SparkPeople user MRS_WHALE.






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