Roasted Potatoes

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Roasted potatoes may be considered a side dish but with one taste, they quickly become the star of the show. Romano cheese, breadcrumbs, and a mixture of herbs and spices add flavors and textures that the whole family will enjoy.

Yield: 8 servings (serving size: 3 potatoes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 17%
  • Fat: 3.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.3g
  • Carbohydrate: 30.8g
  • Fiber: 3.2g
  • Cholesterol: 4mg
  • Iron: 2.4mg
  • Sodium: 149mg
  • Calcium: 66mg

Ingredients

  • 3/4 cup fresh breadcrumbs
  • 1/4 cup (1 ounce) finely grated fresh Romano cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 24 small red potatoes (about 3 pounds)
  • Vegetable cooking spray

Preparation

  1. Combine first 8 ingredients in a medium bowl; set aside. Combine oil and potatoes in a large zip-top plastic bag; seal bag, and shake to coat potatoes with oil. Toss potatoes in breadcrumb mixture. Place potatoes in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 50 minutes or until tender, stirring occasionally.
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