Roasted Red Potatoes
“These are roasted potatoes at their best – plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection.”
- 3 pounds Small Red Potatoes (halved or quartered)
- 1/4 cup Extra Virgin Olive Oil
- 1 tsp Salt and Pepper
Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.
Red potatoes provide you with essential vitamins, minerals and energy you need to fuel your busy day. They’re a root vegetable that makes a healthy addition to any well-balanced diet. You’ll get the most nutritional benefits from red potatoes by eating their thin skin, along with the white flesh. Just be sure to wash the outer skin of the potato well before baking or boiling to remove all dirt.
Calories, Carbs, Fat and Protein
A medium, red-skinned potato that’s baked measures about 2.25 to 3.25 inches in diameter. If you eat the skin and flesh of the potato, you’ll get 153 calories, 3 grams of protein, 34 grams of carbs, and less than 1 gram of fat. They’re a whole food, and a vegetable source of starch to eat with dinner, rather than eating processed foods. Be aware of your portion size when consuming potatoes to avoid eating more calories than you need.