Oven-roasted Potatoes With Fresh Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Ornish, Side dish, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | lb | Red potatoes, small |
| 2 | T | Vegetable stock |
| 1 | t | Fresh rosemary, chopped OR |
| 1/4 | t | Dried rosemary |
| 2 | t | Fresh parsley, chopped OR |
| 1 | t | Dried parsley |
| 2 | t | Paprika |
| 1/8 | t | Dried sage leaves |
| 2 | t | Freshly ground black pepper |
| 1 | t | Salt |
| Vegetable oil spray |
INSTRUCTIONS
Preheat the oven to 375 degrees. Clean and quarter the potatoes. Toss with the remaining ingredients until well coated. Lightly wipe or spray a baking pan with vegetable oil. Place the potatoes in a single layer on the pan and bake for 30 minutes, until the potatoes are soft and brown. From DEEANNE's recipe files From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 21.2mg
Sodium: 629mg
Potassium: 31.3mg
Carbohydrates: 17.4g
Fiber: 4g
Sugar: <1g
Protein: 9.1g