Adapted from Betty Crocker Cookbook (Bridal Edition)
Heat oven to 450ยบ F. Spray the bottom and sides of a 9 x 9 square pan with non-stick spray.
Cut potatoes into 1-inch chunks and place in the prepared dish. Drizzle with olive oil and sprinkle with rosemary, oregano, salt and pepper. Stir to combine.
Bake uncovered 20 to 25 minutes, stirring occasionally, until the potatoes are light brown and tender when pierced with a fork.
Leftovers? One of my favorite ways to use up left over potatoes is to pan fry them. In a large skillet, heat some olive oil {the amount needed depends on how many potatoes are left, but error on the side of too little}. Add the potatoes and cook until the skins begin to crisp. Season with salt and pepper if needed.
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Serving Size: 1 Recipe (107g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 119 | ||
Calories from Fat: 74 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 454.5mg | 16 % | |
Potassium 351.3mg | 9 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 6.3g | ||
Protein 2.2g | 3 % | |
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. |
Calories per serving: 119
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