| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Lowfat, Potatoes, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | lb | New potatoes, about 24 |
| scrubbed and patted dry | ||
| 1 1/2 | T | Olive oil |
| 1 1/2 | t | Ground cumin |
| 1 1/2 | t | Paprika |
| 1 | t | Garlic powder |
| 1 | t | Salt |
| 1/2 | t | Chili powder |
| 1/2 | t | Ground ginger |
| 1/2 | t | Ground fennel |
| 1/4 | t | Cayenne |
| 1 | T | Fresh parsley, chopped |
INSTRUCTIONS
Preheat oven to 400F. In a medium bowl, combine potatoes and oil and toss to coat. In small bowl, mix remaining ingredients except parsley. Add spice mixture to potatoes and toss to coat. There should be almost no spice powder left on bottom of bowl. Transfer potatoes to large roasting pan and arrange in single layer. Roast potatoes, turning occasionally with tongs, until tender, 50 to 60 minutes. Transfer to serving dish and sprinkle with parsley. Recipe by: Vegetarian Times Posted to MC-Recipe Digest V1 #1030 by Sewgoode <Sewgoode@aol.com> on Jan 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 590.2mg
Potassium: 62.5mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g