Servings: 5
Calories: 126.8kcal
Equipment
- Cutting board
- Chef knife
- medium mixing bowl
- small mixing bowl
- parchment paper
- measuring spoons
- baking tray
- spatula
Ingredients
- 1.5 lb baby yellow potatoes or your favorite potatoes
- 3 tbsp Kraft fat free Zesty Italian dressing or your favorite Italian dressing
- 2 tsp olive oil
- ½ tsp garlic powder
- ¼ tsp dried oregano
- pinch black pepper
- pinch salt
- 1½ tbsp grated Romano cheese
Instructions
- Preheat the oven to 400℉.
- Line a baking tray with parchment paper and set it aside.
- Rinse off the potatoes and dry them off.
- Cut the baby potatoes into quarters and place them into a mixing bowl. If you use large potatoes then cut them into cubes.
- In a separate small bowl, add the Fat free Italian dressing, olive oil, dried oregano, garlic powder, and a pinch of black pepper. Use a fork to mix all these ingredients together.
- Pour this dressing over the quartered potatoes. Toss the potatoes to coat them with the dressing.
- Spread the coated potatoes to to the parchment lined baking tray. Use a spatula to drizzle any remaining dressing in the bowl over the potatoes. Lightly sprinkle salt and pepper over the potatoes.
- Place the tray of potatoes into the oven and bake for 30 - 35 min at 400℉.
- Remove the potatoes after 20 min of roasting. Use a spatula to flip the potatoes and then spread them back out on the tray. Sprinkle the potatoes with the grated Romano or Parmesan cheese.
- Return the potatoes to the oven and cook for another 10 - 15 min. You are looking for the potatoes to be fork tender and golden brown. Remove the potatoes when done.
- Transfer the potatoes into a serving dish and garnish with fresh parsley. Serve and enjoy. Refrigerate any leftovers.
Notes
I sprinkled about 1/3 tsp of salt over the potatoes before I put them into the oven. You can add more or less depending on your preference.
It's just the hubby and myself. I normally serve the potatoes with a protein two nights in a row. I use the 5th serving of the Italian roasted potatoes as a side with a fritatta or omelette for two or divide them between two breakfast bowls.
Nutrition
Serving: 1serving | Calories: 126.8kcal | Carbohydrates: 23.4g | Protein: 2.8g | Fat: 2.82g | Saturated Fat: 0.6g | Sodium: 231mg | Fiber: 2.4g | Sugar: 1.8g
Tried this recipe?Let us know how it was!
