Pan-Roasted Potatoes

Pan-Roasted Potatoes 580 Author: Canadian Living Credits: Pan-Roasted Potatoes 580

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.

  • Portion size 6 servings

Ingredients

  • 2 lbs small baking potatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 pinch cayenne pepper

Method

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.

Nutritional facts Per each of 6 servings: about

  • Sodium 390 mg
  • Protein 3 g
  • Calories 159.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 23 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pan-Roasted Potatoes

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