1. Preheat oven to 400 degrees. Spray cookie sheet with non-stick spray
2. Mix Greek Yogurt and onion soup mix and refrigerate for 1 hour before serving
3. In a plastic freezer bag combine potatoes and the EVOO, shake to coat evenly.
4. Spread into one layer on cookie sheet and sprinkle with salt. Bake 10-12 minutes or until golden brown. They can easily burn so watch them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 108 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 6.8mg||2 %|
|Sodium 1788.3mg||62 %|
|Potassium 664.5mg||17 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 30.4g|
|Protein 8.2g||12 %|
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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: 273
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