Wednesday, April 20, 2016

The Ultimate Skinny Italian Roast Potatoes

I love roasted potatoes but they are often roasted in oil or butter, which means they always have FAR too many calories or points for me to be able to have them on a regular basis.  I wanted to be able to enjoy my potatoes without any of the guilt.  These potatoes are absolutely perfect for that.  When I made this recipe, I made my own special spice mix that made them so delightful that they didn't even need to have any ketchup or condiment to go with them.  Be careful though! These perfect savory potatoes are so delicious that you will just want to keep eating them!
I love the mix of the purple, red, and white potatoes.  The colors are a lot of fun and make the dish extra appealing. If you can't find new potatoes you can use any potato and just cut it into smaller pieces. Sometimes I use normal potatoes to make up a larger quantity of these roasted spuds and keep any extras to make hash browns, burritos, and salads the next day.  They are easily reheated in a skillet and can be stored in the refrigerator in an air-tight container for up to 3 days.  I will guarantee that they won't last long at all! 
I hope you enjoy this recipe!  Please leave a comment and let me know what you think or what you would like to see in future recipes.  You can also follow on InstagramFacebook, or Twitter.

The Best Skinny Italian Roast Potatoes
Servings: 4★ Size: 1/4 ★ 
Smart Points: 3 ★ Points Plus: 3 ★ Calories: 101 ★ Total Fat: 0 g ★ Saturated Fat: 0 g ★ Protein: 2 g ★ Carbohydrates: 23 g ★ Fiber: 0 g ★ Sugars: 0 g ★ Sodium: 65 mg ★ Cholesterol: 0 mg

· 1 lb (450 g) new potatoes, halved
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1/2 teaspoon Italian seasoning
· 1/2 teaspoon oregano
· 1/8 teaspoon cumin
· 1/8 teaspoon paprika
· salt and pepper

1.  Preheat the oven to 400 F (200 C) Spray the new potatoes with non-stick cooking spray. In a medium bowl mix together the garlic powder, onion powder, Italian seasoning, oregano, cumin and paprika.  Add the potatoes and stir. 
2. Line an non-stick baking tray with parchment paper or spray with non-stick spray. Spread the potatoes on the tray in a single layer.  Bake for 45-60 minutes, stirring occasionally, until the potatoes are soft inside and crispy outside.
Perfect weeknight dinner that is ready in 30 minutes.

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