One kind of roasted potato is good, and two kinds are doubly delicious. This recipe is twice as good in another way, too: You get roasted potatoes for today and a start on German or Mexican Potato Salad (pages 80, 81) for later.
Recipe information
Yield
serves 6, 1/2 cup per serving (plus 3 cups potatoes reserved)
Ingredients
Preparation
Step 1
Preheat the oven to 425°F. Lightly spray a rimmed baking sheet with olive oil spray.
Step 2
Cut the potatoes into 1-inch cubes. Pat dry. Put in a large bowl.
Step 3
Stir in the remaining ingredients except the onion. Spread in a single layer on the baking sheet.
Step 4
Roast for 20 minutes, stirring once halfway through.
Step 5
Meanwhile, cut the onion into 1-inch cubes.
Step 6
After the potatoes have cooked for 20 minutes, add the onion, stirring well. Roast for 20 minutes, or until the potatoes are lightly browned and tender when pierced with a fork, stirring once halfway through. If the onion seems to be browning too quickly, stir more frequently. Refrigerate half the potatoes (3 cups) in an airtight container for use in German or Mexican Potato Salad. Serve the remaining potatoes.
nutrition information
Step 7
(Per Serving)
Step 8
Calories: 80
Step 9
Total Fat: 1.0g
Step 10
Saturated: 0.0g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 0.0g
Step 13
Monounsaturated: 0.5g
Step 14
Cholesterol: 0mg
Step 15
Sodium: 152mg
Step 16
Carbohydrates: 17g
Step 17
Fiber: 2g
Step 18
Sugars: 2g
Step 19
Protein: 2g
Step 20
Dietary Exchanges
Step 21
1 Starch
