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Vegetable Roasting Guide

Our handy guide includes prep instructions and complete nutritional analyses for our favorite vegetables for roasting. For more helpful cooking tips, be sure to check out our Guide to Cooking 20 Vegetables.

Potatoes, Red or Yukon Gold

Amount for 4 Servings

1 1/2 pounds

Prep

Scrub (peel if desired); cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Roasting Time at 450 F

25 to 35 minutes

Serving Size

1 cup

Calories Per Serving

Nutrition Information per Serving with Oil, Salt and Pepper:
Red Potatoes: 194 calories; 5 g fat (1 g sat, 4g mono); 0 mg cholesterol; 33 g carbohydrate; 4 g protein; 3 g fiber; 311 mg sodium; 927 mg potassium.
Yukon Gold Potatoes: 180 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 30 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 931 mg potassium.

Nutrition Bonus and Carbohydrate Serving Information:
Red Potatoes: Vitamin C (35% daily value), Potassium (26% dv). 2 Carbohydrate Servings.
Yukon Gold Potatoes: Vitamin C (60% daily value), Potassium (27% dv). 2 Carbohydrate Servings.

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