Super simple, super tasty dish. Like another commenter, I substituted real bacon (thick sliced, and cooked very slowly so as not to over crisp) and the result was delicious. I would never use bottled bacon bits! Served with sirloin burgers and steamed broccoli.
Roasted Potatoes
Yield: 4 servings (serving size: 12 wedges)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 214
- Calories from fat: 21%
- Fat: 4.9g
- Saturated fat: 1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.5g
- Protein: 6g
- Carbohydrate: 37.8g
- Fiber: 4.1g
- Cholesterol: 2mg
- Iron: 3mg
- Sodium: 63mg
- Calcium: 47mg
Ingredients
- 6 red potatoes, each cut into 8 wedges (about 1 1/2 pounds)
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon olive oil
- 2 teaspoons bottled real bacon bits
- 1/8 teaspoon pepper
- Cooking spray
Preparation
- Preheat oven to 450°.
- Combine all ingredients except cooking spray in a medium bowl; toss well. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake mixture at 450° for 35 minutes or until tender, stirring occasionally.
Roasted Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Kid-Friendly, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Low Sodium
- COOKING METHOD: Roast
- OCCASION: Christmas, Easter, Hanukkah, Kwanzaa, Rosh Hashanah, St. Patrick's Day, Thanksgiving
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Herb-Roasted Potatoes
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Roasted Sweet Potatoes and Broccolini
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