Roasted Potatoes
Source of Recipe
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Roasted Potatoes
Cooking Light - May 1995
Not yet rated.
8 servings (serving size: 3 potatoes)
Roasted potatoes may be considered a side dish but with one taste, they quickly become the star of the show. Romano cheese, breadcrumbs, and a mixture of herbs and spices add flavors and textures that the whole family will enjoy.
3/4 cup fresh breadcrumbs
1/4 cup (1 ounce) finely grated fresh Romano cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1 garlic clove, minced
1 tablespoon olive oil
24 small red potatoes (about 3 pounds)
Vegetable cooking spray
Preparation:
Combine first 8 ingredients in a medium bowl; set aside. Combine oil and potatoes in a large zip-top plastic bag; seal bag, and shake to coat potatoes with oil.
Toss potatoes in breadcrumb mixture. Place potatoes in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400� for 50 minutes or until tender, stirring occasionally.
One serving (3 potatoes) equals: Calories 168 (Calories from fat 17 %); Fat 3.1 g (Monofat 1.6 g); Protein 5.3 g; Carbohydrate 30.8 g; Fiber 3.2 g; Cholesterol 4 mg; Sodium 149 mg
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