Roasted Red Potatoes

Photo: Levi Brown; Styling: Thom Driver

A bag of refrigerated potato wedges provides a jump-start to dinner in this quick recipe for Roasted Red Potatoes. With the addition of a few seasonings, this side dish is table ready in 30 minutes.

 

This recipe goes with Chicken and Green Bean Salad, Hazelnut-Crusted Halibut with Asparagus

Yield: Serves 4 (serving size: about 3/4 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 4 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 123
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.8g
  • Carbohydrate: 18.8g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 269mg
  • Calcium: 1mg

Ingredients

  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 shallots, thinly sliced
  • 1 (20-ounce) bag refrigerated potato wedges

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine all ingredients on a large jelly-roll pan; toss well. Roast at 400° for 20 minutes or until done, stirring after 15 minutes.
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