Oven Roasted Potatoes
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 109.4
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 420.3 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.9 g
- Protein: 1.8 g
View full nutritional breakdown of Oven Roasted Potatoes calories by ingredient
Introduction
So easy and healthy to boot! A dinner or breakfast treat! So easy and healthy to boot! A dinner or breakfast treat!Number of Servings: 5
Ingredients
-
Approx 1lb Baby Red Potatoes
2Tbsp Extra Virgin Olive Oil (EVOO)
1 Onion
1Tsp Salt (to Taste)
1Tsp Black Pepper (to Taste)
Parsley (Optional)
Directions
Makes 5 - 1/2 Cup Servings
Adjust oven rack to lowest position; heat oven to 425 degrees.
Wash the potatoes and cut the potatoes and onions into quarters taking care to make them evenly sized wedges so that all of the pieces will cook at about the same rate.
Place potatoes and onions in large bowl and toss with 2 tablespoons olive oil salt & pepper. Meanwhile, coat a roasting pan or baking sheet with spray or olive oil.
Arrange potatoes in single layer on prepared pan/sheet; bake until bottoms of potatoes are spotty golden brown, about 25 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes and onions from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until potatoes are completely golden brown and onions start to crisp, 5 to 15 minutes longer, rotating pan as needed if potatoes are browning unevenly.
Season with additional salt & pepper to taste, top with parsley and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user LALASTRIVE.
Adjust oven rack to lowest position; heat oven to 425 degrees.
Wash the potatoes and cut the potatoes and onions into quarters taking care to make them evenly sized wedges so that all of the pieces will cook at about the same rate.
Place potatoes and onions in large bowl and toss with 2 tablespoons olive oil salt & pepper. Meanwhile, coat a roasting pan or baking sheet with spray or olive oil.
Arrange potatoes in single layer on prepared pan/sheet; bake until bottoms of potatoes are spotty golden brown, about 25 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes and onions from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until potatoes are completely golden brown and onions start to crisp, 5 to 15 minutes longer, rotating pan as needed if potatoes are browning unevenly.
Season with additional salt & pepper to taste, top with parsley and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user LALASTRIVE.
