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 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.