Oven-Baked Herbed New Potatoes
These crispy oven-baked potatoes are not only lower in fat than fried potatoes but also incredibly simple to make. In fact, the most "difficult" part of this recipe is washing and slicing the potatoes. The recipe calls for ordinary Italian seasoning (you might already have it in your cupboard), or you may use your own favorite fresh or dried herbs. We added paprika to deepen the flavor and give a little Hungarian pizzazz! Whether you are serving fish or meat, these crispy potatoes will make a perfect side dish.
Vegetable oil or spray
16 small red or white new potatoes, about 1 1/2 pounds, washed
2 Tablespoons Italian seasoning
1 teaspoon each salt and pepper
2 teaspoons paprika
4 Tablespoons olive oil
If you can't find new potatoes, the same technique will work on larger red potatoes or white waxy potatoes like boilers, creamers and Yukon Golds. Just cut them into quarters, thirds or thick slices so they are the same size as a halved new potato. Cooking time will remain the same.
1. Preheat the oven to 425 degrees F. Place a baking rack in the upper third of oven. Line a baking sheet with foil and lightly grease or spray with vegetable oil.
2. Cut the cleaned potatoes in half and put them into a large mixing bowl. Add the remaining ingredients to the bowl and toss well with a large mixing spoon. (You can instead add the mixture to a Ziploc® Brand Storage Bag, seal it well and toss.)
3. Place the potato halves, flat side down, on the lined greased baking sheet. After 30 minutes, turn over the halves (flat side up) using tongs or a flat spatula. Bake another 10 minutes, or until the skins are crispy and the flat side is golden brown (check every 5 minutes). When ready, the outside won't resist when poked with the tip of a knife and the inside will be soft.
Calories 270 per serving
Calories From fat 130
TotalFat 14g
SaturatedFat 2g
TransFat 0g
Cholesterol 0mg
Sodium 590mg
TotalCarbohydrates 31g
DietaryFiber 3g
Sugars 0g
Protein 4g