ForkwiseRoasted Potatoes
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 3 cups potatoes, chopped into 1-inch cubes
- ½ cup onion, chopped into 1-inch cubes
- ½ cup green pepper, chopped into 1-inch cubes
- 1 tsp garlic, finely chopped
- 1 tsp vegetable oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp parsley, finely chopped (optional)
- ½ tsp paprika (optional)
Method
- In a medium-sized bowl, mix potatoes, onions, green peppers, and garlic.
- Add vegetable oil, salt, and pepper to bowl. If using parsley and paprika, add that too. Mix well.
- Cover bowl and refrigerate for 15 minutes.
- Preheat oven to 350 °F.
- Spread potato mixture evenly on a cookie sheet. Bake for about 35 minutes. Serve hot.
Learn more about: Potatoes Onions Bell Peppers Garlic Herbs
Nutrition per serving
Serving size: 1/4 cup
- Total Calories: 76
- Total Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 102 mg
- Carbohydrates: 16 g
- Dietary Fiber: 2 g
- Total Sugars: 1 g
- Protein: 2 g
Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.
Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations · Reformatted; ingredient quantities parsed
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