Roasted Potatoes

Roasted Potatoes Recipe
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.
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Yield:

8 servings (serving size: 3 potatoes)

Recipe from

Cooking Light

Nutritional Information

Calories 168
Caloriesfromfat 17 %
Fat 3.1 g
Satfat 0.9 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 5.3 g
Carbohydrate 30.8 g
Fiber 3.2 g
Cholesterol 4 mg
Iron 2.4 mg
Sodium 149 mg
Calcium 66 mg

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

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.

Note:

May 1995
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