One kind of roasted potato is good, and two kinds are doubly delicious. This recipe is twice as good in another way, too: You get roasted potatoes for today and a start on German or Mexican Potato Salad (pages 80, 81) for later.

　　

Ingredients

serves 6, 1/2 cup per serving (plus 3 cups potatoes reserved)

　　Olive oil spray

　　2 1/2 pounds small potatoes, red and white

　　1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed

　　2 teaspoons olive oil

　　3/4 teaspoon salt

　　Pepper to taste

　　1 large onion (sweet preferred)

　　

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.

　　

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

　　American Heart Association Quick & Easy Meals