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Roasted Red Potatoes

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  • Prep 10 min
  • Total 1 hr 25 min
  • Servings 4
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Simple seasonings are all you need to flavor pretty red potatoes. Pop the dish in the oven and forget it until dinner!
By Betty Crocker Kitchens
Updated Sep 1, 2010
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Ingredients

  • 12 small red potatoes (about 1 1/2 lb)
  • 2 tablespoons olive or vegetable oil
  • 2 medium green onions, sliced (2 tablespoons)
  • 2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crushed

Steps

  • 1
    Heat oven to 350°F. In ungreased 8- or 9-inch square pan or 13x9-inch pan, place potatoes. Drizzle oil over potatoes; turn potatoes so all sides are coated. Sprinkle onions and rosemary over potatoes; stir.
  • 2
    Roast uncovered about 1 hour 15 minutes, stirring occasionally, until potatoes are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Most small red potatoes are about 2 inches in diameter. If they are larger than this, cut each one in half.

Nutrition

200 Calories, 7g Total Fat, 4g Protein, 30g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
15mg
1%
Potassium
750mg
21%
Total Carbohydrate
30g
10%
Dietary Fiber
3g
14%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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