Roasted Red and White Potatoes

Preparation

1. Step 1

   Preheat the oven to 425°F. Lightly spray a rimmed baking sheet with olive oil spray.

   Step 2

   Cut the potatoes into 1-inch cubes. Pat dry. Put in a large bowl.

   Step 3

   Stir in the remaining ingredients except the onion. Spread in a single layer on the baking sheet.

   Step 4

   Roast for 20 minutes, stirring once halfway through.

   Step 5

   Meanwhile, cut the onion into 1-inch cubes.

   Step 6

   After the potatoes have cooked for 20 minutes, add the onion, stirring well. Roast for 20 minutes, or until the potatoes are lightly browned and tender when pierced with a fork, stirring once halfway through. If the onion seems to be browning too quickly, stir more frequently. Refrigerate half the potatoes (3 cups) in an airtight container for use in German or Mexican Potato Salad. Serve the remaining potatoes.

2. nutrition information

   Step 7

   (Per Serving)

   Step 8

   Calories: 80

   Step 9

   Total Fat: 1.0g

   Step 10

   Saturated: 0.0g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.0g

   Step 13

   Monounsaturated: 0.5g

   Step 14

   Cholesterol: 0mg

   Step 15

   Sodium: 152mg

   Step 16

   Carbohydrates: 17g

   Step 17

   Fiber: 2g

   Step 18

   Sugars: 2g

   Step 19

   Protein: 2g

   Step 20

   Dietary Exchanges

   Step 21

   1 Starch