This easy side dish of roasted red potatoes has a simple flavoring of olive oil, salt, and pepper.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Set aside. Halve larger potatoes.

  • In a large bowl toss potatoes with oil, kosher salt, and pepper. Arrange potatoes in a single layer in the prepared baking pan. Roast for 25 to 30 minutes or until outsides of potatoes are lightly brown and crispy and centers are tender, stirring once.


Variation: Just before serving, toss roasted potatoes with 1/4 teaspoon ground chipotle chile pepper. Nutrition per serving: same as below, except 95 cal.

Nutrition Facts

94.6 calories; protein 2.2g 4% DV; carbohydrates 18.1g 6% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 1.5g; fat 1.9g 3% DV; saturated fat 0.3g 1% DV; cholesterolmg; vitamin a iu 21.1IU; vitamin c 9.8mg 16% DV; folate 20.4mcg 5% DV; calcium 11.7mg 1% DV; iron 0.8mg 5% DV; magnesium 25.1mg 9% DV; potassium 517.8mg 15% DV; sodium 143.5mg 6% DV.