Roasted Red-Skinned Potatoes
This easy side dish of roasted red potatoes has a simple flavoring of olive oil, salt, and pepper. Source: Diabetic Living Magazine
Ingredients
Directions
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Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Set aside. Halve larger potatoes.
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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.
Tips
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
Serving Size: 3/4 cup
Per Serving:
95 calories; 1.9 g total fat; 0.3 g saturated fat; 144 mg sodium. 518 mg potassium; 18.1 g carbohydrates; 2 g fiber; 1 g sugar; 2.2 g protein; 21 IU vitamin a iu; 10 mg vitamin c; 20 mcg folate; 12 mg calcium; 1 mg iron; 25 mg magnesium;
Exchanges:
1 starch