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Roasted Red-Skinned Potatoes
Roasted Red-Skinned Potatoes
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From: Diabetic Living Magazine
This easy side dish of roasted red potatoes has a simple flavoring of olive oil, salt, and pepper.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Nonstick cooking spray
- 1 pound tiny new red potatoes, scrubbed
- 1½ teaspoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Preparation
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Prep
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Ready In
- Preheat oven to 425°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 ¼ teaspoon ground chipotle chile pepper. Nutrition per serving: same as below, except 95 cal.
- Serving size: ¾ cup
- Per serving: 95 calories; 2 g fat(0 g sat); 2 g fiber; 18 g carbohydrates; 2 g protein; 20 mcg folate; 0 mg cholesterol; 1 g sugars; 21 IU vitamin A; 10 mg vitamin C; 12 mg calcium; 1 mg iron; 144 mg sodium; 518 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 starch
