Rosemary Red Potatoes 

 

Ingredients

• 1 3/4 pounds small red potatoes, quartered
• 1 small onion, quartered
• 1/4 cup olive oil
• 1 1/2 teaspoons dried rosemary, crushed
• 2 garlic cloves, minced
• 1/4 teaspoon garlic salt

Directions

1. In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and browned.

Roasted Red Potatoes

Roasted Red Potatoes

2 pounds (about 4 medium) red potatoes, scrubbed
2 tablespoons olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon minced fresh rosemary (optional)

1) Set rack in the middle of the oven and preheat to 400°F. Line a baking sheet with tin foil and spray with cooking spray.

2) Cut potatoes in half lengthwise. Cut each half in lengthwise again. Cut each quarter into slices, from 1/2-inch to 3/4-inch in width.

3) In a medium bowl, combine potatoes, olive oil, salt, pepper, and rosemary if using. Stir thoroughly to combine. Pour on to baking sheet in a single layer, making sure to spread potatoes out so they roast and don’t steam.

4) Cook 20 minutes. Stir potatoes. Cook an additional 15-20 minutes, until sides are browned. Remove and serve hot.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
223 calories, 7 g fat, 3.9 g fiber, 4.3 g protein, $0.54

Calculations
2 pounds (about 4 medium) red potatoes: 653 calories, 0.9 g fat, 15.4 g fiber, 17.1 g protein, $1.94
2 tablespoons olive oil: 239 calories, 27 g fat, 0 g fiber, 0 g protein, $0.21
1 1/2 teaspoon kosher salt: negligible calories, fat, fiber, and protein, $0.01
1/2 teaspoon freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.01
TOTAL: 892 calories, 27.9 g fat, 15.4 g fiber, 17.1 g protein, $2.17
PER SERVING (TOTAL/4): 223 calories, 7 g fat, 3.9 g fiber, 4.3 g protein, $0.54

Roasted Red Potato Salad

Ingredients

• 1 1/4 pounds small red potatoes, halved
• 4 teaspoons olive oil
• 1 tablespoon chopped fresh rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1 pound sweet or hot Italian turkey sausage

• 3 tablespoons red wine vinegar
• 2 tablespoons country-style Dijon mustard
• One 5-ounce container baby spinach
• 1 red bell pepper, chopped
• 1/2 red onion, thinly sliced
• 1/4 cup pitted and chopped oil-cured black olives 

  Directions

  Preheat the oven to 425 degrees F. Spray a large roasting pan with cooking spray.
  
  Toss together the potatoes, 2 teaspoons of the oil, the rosemary, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper in a large bowl.
  
  Place the sausage in the center of the roasting pan and scatter the potato mixture around the sausage. Roast, stirring the potatoes and turning the sausage occasionally, until the potatoes are tender and the sausage is cooked through, about 40 minutes. Transfer the sausage to a cutting board. Let cool 5 minutes before cutting into 1-inch slices.
  
  Whisk together the vinegar, mustard, remaining 2 teaspoons oil and remaining salt and pepper in a large bowl. Add the potatoes, sausage, spinach, bell pepper, onions and olives and mix well. Serve warm or at room temperature.

ROASTED RED POTATOES

Ingredients:

4 to 5 red potatoes, medium size
1/2 stick of butter
3 tbsp. Lawry's seasoned salt
2 tsp. white pepper
2 tsp. chives, chopped
2 tsp. dill weed

Directions

Preheat oven to 350 degrees. Wash and scrub 4 to 5 medium-size red potatoes. Chop potatoes into small pieces approximately 1/2 to 3/4 inch in length and width. Place chopped potatoes into uncreased glass baking dish approximately 8 x 12 inches. Cut one stick of butter into 1/4 inch slices and place over potatoes so that potatoes are covered. Sprinkle 2 tablespoons Lawry's seasoned salt over butter. Sprinkle 3 teaspoons white pepper, chopped chives and dill weed over salt. Roast in oven 45 to 60 minutes, turning potatoes every 15 minutes. Great with roast beef and chicken.

Cheddar Baked Red Potatoes

Ingredients:

• 3 large red potatoes
• 1/4 cup Cheddar cheese, shredded
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 2 teaspoons butter
• 1 pinch black pepper, freshly ground
• 1 chopped green onion
• 2 dabs sour cream  

Directions

1. Poke vent holes in the sides of the potatoes.
2. Preheat the oven to 350 degrees F (150 degrees C).
3. Cover the surface of the potatoes in the oil and salt.
4. Bake until tender and golden brown, about 40 m
5. Scrub the potatoes with an abrasive plastic pad reserved for vegetables, and rinse.
6. Check after 30-40 minutes by poking them with a fork.
7. Slice in half and cover with cheese, green onion, sour cream, and melted butter.
8. Bake again until the cheese is golden brown, about 10-15 minutes. 

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