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Roasted Potatoes

Roasted Potatoes

Cooking Light NOVEMBER 1997

  • Yield: 4 servings (serving size: 12 wedges)

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.

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
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Roasted Potatoes Recipe

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