I love potatoes. French fries, potato chips, mashed, baked – I don’t think I’ve ever met a potato I didn’t like. Except for sweet potatoes – blech. Really don’t like them. At all. So when I started eating healthier I couldn’t swap sweet potatoes for white like so many people do. That just grosses me out (sorry). Baked potatoes are good, as long as you don’t smother them in butter and bacon, but I love these roasted potatoes. They have some of the flavor of a french fry or tater tot, but with only about half the fat and one-third the sodium of those. Here’s my recipe, adapted from Betty Crocker (makes 6 servings):
4 medium potatoes
1/2 tsp. onion powder (not onion salt)
2 Tbsp. olive oil
2 Tbsp. Italian seasoning, or try your favorite dried herbs
1/4 tsp. salt
1/8 tsp. pepper
- Heat oven to 450F.
Cut potatoes into 1-inch chunks. (Don’t peel them!!)
- Mix remaining ingredients in large bowl.
- Add potatoes, toss to coat. Spread potatoes in single layer in pan.
- Bake uncovered, 20-25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with a fork.
Nutrition information per serving: Calories: 137 (calories from fat: 43); Fat: 5g (Saturated fat: 1g); Sodium: 107g; Carbohydrates: 22g (Dietary Fiber: 3g); Vitamin C: 9%; Calcium: 1%, Iron: 6%