Ingredients
3 cups potatoes
chopped into 1-inch cubes
1/2 cup onion
chopped into 1-inch cubes
1/2 cup green pepper
chopped into 1-inch cubes
1 teaspoon garlic
finely chopped
1 teaspoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley
finely chopped (optional)
1/2 teaspoon paprika (optional)
Steps
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| 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 |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 16 mg |
| Iron | 1 mg |
| Potassium | 368 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Roasted Potatoes. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.