Buttery Herb Roasted New Potatoes
This is delicious with meatloaf, roast or any main dish you bake in the oven. I got the idea from the back of a Lipton Onion Soup mix package, but wanted to use new potatoes. Alter it to suit your tastes or what you have on hand.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- freshly ground black pepper to taste
- 5 medium new potatoes washed, eyes removed, and cut into bite sized pieces
- 2 tablespoons butter melted in a medium bowl
- 1/2 teaspoon paprika
- 1/2 teaspoon course salt
- 1/2 teaspoon parsley flakes
- 1/2 small onion (optional) chopped** see note
- Carbohydrate 46.7129387500018 g
- Cholesterol 15.2515625065405 mg
- Fat 6.03094312746744 g
- Fiber 5.98130013072491 g
- Protein 5.49404187502586 g
- Saturated Fat 3.71897187656266 g
- Serving Size 1 1 Serving (274g)
- Sodium 347.902750017523 mg
- Sugar 40.7316386192769 g
- Trans Fat 0.457199375172731 g
- Calories 257 calories
Preheat oven to 350 degrees and spay a shallow baking dish with non-stick cooking spay. Melt the butter in the bowl and whisk in the paprika, salt, pepper and parsley flakes, mixing well. Toss the potatoes in the butter mixture until all are well coated. Add the onions (optional) and toss again. Transfer the potatoes to the baking dish and bake for 45-60 minutes uncovered, turning and checking for doneness about halfway through the cooking time. Continue cooking until potatoes are tender. The smaller you dice the potatoes the quicker they will cook.
