Oven-Roasted Potatoes with Fresh Herbs

By Hklbrries

Oil and butter are not necessary to create delicious oven-roasted vegetables. Here, fresh herbs and vegetable stock are used to coat small red potatoes before they are baked. Add carrots and turnips for variety.

Ingredients

• 2 pounds small red potatoes
• 2 tbsp vegetable stock
• 1 tsp chopped fresh rosemary or 1/4 tsp dried
• 2 tsp chopped fresh parsley or 1 tsp dried
• 1/8 tsp dried sage leaves
• 2 tsp paprika
• 2 tsp freshly ground black pepper
• 1 tsp salt (optional)
• Vegetable oil spray

Preparation

Step 1

Preheat the oven to 375 F.

Clean and quarter the potatoes. Toss with the remaining ingredients until well coated.

Lightly wipe or spray a baking pan with vegetable oil. Place the potatoes in a single layer on the pan and bake for 30 minutes, until the potatoes are soft and brown.

Nutritional Information:
Per (1 cup) serving
163 calories
.4 g fat
0 mg cholesterol
33.6 mg sodium without added salt