Try this Onion Roasted Potatoes recipe, or contribute your own.
Suggest a better descriptionHeres another McDougall MWL recipe that I thought was good, even though it is definitely higher in sodium... Preheat oven to 400F. Mix ingredients. (I found it easier to mix the soup into the water, and then pour that over the potatoes.) Make sure the potatoes are well coated with soup. Place mixture into casserole dish, and cover. Bake for 30 minutes, stirring occasionally. Uncover, and bake for 30 more minutes. I liked baking them in a shallow dish because they got a little brown around the edges, and it reminded me of stew potatoes from when I was a kid. If the potatoes arent cooking well after 30 minutes (maybe the chunks are too big?) then add a little more water, replace the lid, and cook a little longer. THEN take off the lid and bake for 30 minutes. They are definitely good the next day. Posted to fatfree digest by "Patricia Thorp"
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Serving Size: 1 Serving (937g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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