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30 Recipes Collection

Breakfast

Number11

Oven-roasted Potatoes

What you Need

Cutting Board and Carving Knife
Bowl and Spoon
Baking Pan

Americana Blend

1 pound potatoes, diced

1 tablespoon olive oil

⅛ teaspoon salt

⅛ teaspoon black pepper

⅛ teaspoon garlic powder

Potatoes O’Brien

1 pound potatoes, diced

1 tablespoon olive oil

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, diced

¼ teaspoon salt

⅛ teaspoon black pepper

⅛ teaspoon garlic powder

Southwest Blend

1 pound potatoes, diced

1 tablespoon olive oil

¼ teaspoon chili powder

⅛ teaspoon paprika

⅛ teaspoon ground cumin

⅛ teaspoon cayenne pepper

⅛ teaspoon salt

⅛ teaspoon black pepper

What to do

What to Do

Preheat oven to 375°F. Line a baking pan with foil or lightly coat with cooking spray.
In a resealable gallon storage bag or container, toss together all the ingredients.
Spread all in a single layer on the prepared baking pan; bake ~30 minutes, until potatoes are tender.

Nutrition

Nutrition Facts: Servings: 6 ; Amount per serving: Calories 460; Total fat 33.56g 52%; Saturated fat 7.4g 37%; Cholesterol 147mg 49%; Sodium 803mg 33%; Carbohydrates 22.2g 7%; Fiber 0.9g 6%; Sugars 4.7g 9%; Protein 17.2g 34%; Based on DV of 2000 calories per day
Variations 1) substitute any tuber, including cubed sweet potatoes; 2) substitute the herb and spice blend; 3) add any choice of vegetables, diced or wedged.
Note
For crispy potatoes (cubes, wedges or fries) use a high smoke point vegetable oil (not olive oil); roast at 450°F for 25 minutes for small pieces or 30 minutes for large pieces. Create a single layer on a aluminum lined baking sheet; toss to turn midway, but return to a single layer.
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