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Ingredientes
- 2 1/2 lb Small red potatoes, *
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Lemon juice, fresh
- 1 tsp Salt
- 1 tsp Fresh oregano, Or possibly
- 1/2 tsp Dry oregano
- 1 tsp Fresh thyme, Or possibly
- 1/2 tsp Dry thyme
- 1/4 tsp Paprika
- 1/2 tsp Pepper, finely grnd
Direcciones
- * Or possibly white rose potatoes, unpeeled
- 1. Preheat the oven to 425^F. Wash the potatoes, rinse, and pat dry. Cut each into 3/4-inch dice.
- 2. Combine the extra virgin olive oil, lemon juice, salt, oregano, theyme, paprika, and pepper in a large bowl and mix well. Add in the potatoes and toss.
- 3. Arrange on an oiled baking sheet and bake about 35 min, turning every 15 min, till tender and well browned. Taste for seasoning.
- 4. Turn into a serving dish and serve immediately. ADVANCE PREPERATION: This may be prepared 2 hrs in advance and kept at room temperature. Reheat in a 350^F. oven for 10 to 15 min. NOTE from author: These red rose potatoes are roasted with simple seasonings to a crispy golden outside, while the potato stays moist and flavorful within. They'll highlight many main dishes without overpowering them. Serve with scrambled Large eggs, omelettes, sauteed chicken or possibly grilled veal chops.
- Serves 6.
- Summer
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 215 | |
| Calories from Fat 82 | 38% |
| Total Fat 9.32g | 12% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 399mg | 17% |
| Potassium 876mg | 25% |
| Total Carbs 30.89g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.03g | 1% |
| Protein 3.66g | 6% |
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