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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (131g) Recipe makes 4 servings |
||
| Calories 117 | ||
| Calories from Fat 31 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 7mg | 0% | |
| Potassium 444mg | 12% | |
| Total Carbohydrate 20.0g | 6% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 1.9g | ||
| Protein 2.5g | 5% | |
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Roasted Baby Red Potatoes
By: PaulaG
Jul 11, 2005
Roasting brings out the flavors of the potatoes, onions and garlic. You choose what color you want to use for the bell pepper.
SERVES 4
Ingredients
- 3/4 lb baby red potato, washed, quartered
- 1/2 medium bell pepper, cut in 1/2-inch chunks
- 1/2 large red onion, cut in 1/2-inch chunks
- 10 medium garlic cloves, peeled
- 1 tablespoon olive oil
- 1/2 teaspoon dried basil
- salt and pepper
Directions
1
Preheat oven to 450 degrees.2
Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat.3
Sprinkle with freshly ground pepper and salt to taste.4
Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.5
Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.
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- Course > Side Dishes
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- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: Chef #382418
On Apr 25, 2009
Great! Lots of flavor for a healthy side. I eliminated the salt and used green onions instead of red, and a red bell pepper to give the dish a hint of sweetness. I will absolutely make this again and again!
From: justcallmetoni
On Apr 22, 2009
I love roasted potatoes and these were just terrific; a nice crisp on the outside and fluffy tender on the inside. The generous use of garlic left the spuds with a great flavor. Made for the I Recommend Game.
From: Taterluvr
On Jun 25, 2008
REALLY good!! I used 1/2 yellow bell pepper and 1/2 orange bell pepper for color. I wasn't in the mood for basil tonight, so I sprinkled with dried rosemary. I think next time I might add the peppers in after the first 15 minutes. I like mine with a bit of crunch, and they were pretty smooshy. But, everything tasted wonderful! I really liked the red onion instead of using white or yellow. Thanks for a great recipe!
From: yogiclarebear
On Apr 21, 2007
MMMMM so good and easy! I used a bag of gemstone baby potatoes. Cooking times were right on for me. The basil was the perfect touch with the purple onions. I made these ahead of time and reheated them for dinner, perfect! Thanks!
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