Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Double this recipe to serve with scrambled eggs for tomorrow's breakfast or a salad for lunch.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Recipe Summary

Yield:
Serves 2 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • Combine first 5 ingredients in a bowl; toss to coat. Spread potato mixture in a single layer on a parchment paper-lined baking sheet. Bake at 425°F for 20 minutes or until tender, stirring once after 10 minutes. Top with parsley.

Nutrition Facts

122 calories; fat 4.7g; saturated fat 0.7g; mono fat 3.3g; poly fat 0.6g; protein 2g; carbohydrates 19g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 262mg; calcium 20mg; sugars 1g; added sugar 0g.
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