Pan-Roasted Potatoes
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Pan-Roasted Potatoes
Photography by Matthew Kimura
- Portion size: 4 to 6
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 159 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 390 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 8 |
| vit A | 1 |
| vit C | 32 |
| folate | 5 |
If you can't find small baking potatoes, look for Yukon Gold potatoes. Cooking them in the lower third of the oven makes them truly crispy. If using a convection oven, reduce the time by 12 minutes.
Ingredients
- 2 lb 2lbsmall baking potatobaking potatoes
- 3 tbsp 3tbspextra-virgin olive oil
- 1 tsp 1tspsalt
- 1/2 tsp 1/2tsppaprika
- 1/4 tsp 1/4tsppepper
- 1 Pinch 1Pinchcayenne pepper
Preparation
Peel potatoes; cut into 6 or 8 wedges. In large bowl, toss together potatoes, oil, salt, paprika, pepper and cayenne pepper. Roast on greased rimmed baking sheet in bottom third of 375°F (190°C) oven, turning once, until crispy outside and tender inside, 50 to 60 minutes.
Source : Canadian Living Magazine: May 2007
