Oven Roasted Potatoes

By Fruits & Veggies - More Matters
Try this great alternative to frying!

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  • Prep Time: 40 minutes

Side Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, White


1 1/3 pounds (about 4 medium) golden flesh potatoes
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crumbled
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium red bell pepper, seeded and cut into 1 inch squares


Heat oven to 475 degrees.

Cut potatoes into 1 1/2 inch cubes.

Measure remaining ingredients except bell pepper into baking sheet with sides; mix to blend.

Add potatoes and bell pepper.

Toss to coat. Arrange in single layer.

Bake 30 to 35 minutes until potatoes are tender and lightly browned, tossing two or three times during baking.

Each serving provides: An excellent source of vitamin C and potassium and a good source of vitamin A, magnesium and fiber.


Nutritional Information

  • Calories:    191
  • Carbohydrates:    29g
  • Total Fat:    7.0g
  • Cholesterol:    0mg
  • Saturated Fat:   1.0g
  • Dietary Fiber:    4g
  • % of Calories from Fat:    33%
  • Sodium:    302 mg
  • Protein:    4g
  • Recipe Credit
  • Recipe courtesy of the National Potato Board. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.



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