Recipe: Roasted Red Potatoes

Roasted red potatoes’ savory flavors and aromas come from herbs, garlic and onion but no added salt. The caramelized color and crisp texture pair well with roasted meats or poultry. The oven temperature can be adjusted to accommodate other dishes cooking at the same time; the cooking time may also need to be adjusted.

This recipe comes to you from Chef Beth at Caregivers Kitchen.  It makes six 1/2 cup servings; each serving supplies 1.5 carb choices, 150 calories and 15 mg of sodium.

Essential Equipment

• cutting board

• paring or chef knife

• small mixing bowl

• large mixing bowl

• rimmed baking sheet

• measuring spoons

• spatula and turner

Ingredients

• 1 ½ lb. red skinned potatoes 
• 1 Tbsp. olive or vegetable oil 
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 Tbsp. dried rosemary, crushed cooking spray

1.       Preheat oven to 375°F.

2.       Scrub potatoes with a vegetable brush, rinse and dry with a paper towel.

3.       Remove any damaged spots and cut potatoes evenly into bite-sized pieces.

4.       Mix oil, garlic, onion and crushed rosemary in a large bowl. Add potatoes and stir to coat.

5.       Lightly coat a baking sheet with cooking spray and spread the potatoes in a single, even layer.

6.       Roast uncovered for 40-50 minutes, stirring halfway through the cooking until the potatoes are crisp and browned.