Roasted Mini Potatoes
Roasted mini potatoes are pretty much the perfect side dish. Golden brown and tender, these ones are seasoned with Chinese 5-spice powder, but almost any herbs and spices can be used.
Servings: 6 Servings
- 1 1/2 pounds small potatoes halved or quartered (See Note 1)
- 1 tablespoon olive oil
- 3/4 teaspoon Chinese 5-spice powder (See Note 2)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 tablespoons minced flat-leaf parsley optional
Preheat the oven to 425 degrees F. Set one rack in the center of the oven and one in the bottom setting.
Lightly coat a large baking sheet with cooking spray.
Place the potatoes in a pile in the middle of the baking sheet. Drizzle the olive oil and sprinkle the 5-spice powder, salt and pepper over the potatoes.
Using your hands or tongs, toss together until the potatoes are coated with the olive oil and seasonings.
Spread the potatoes in a single layer on the baking sheet, arranging them cut side down (not mandatory, but recommended for the best browning on the cut sides).
Place the baking sheet on the middle rack of the oven. Roast the potatoes for 15 minutes. Give the baking sheet a little shake to loosen the potatoes, then switch the baking sheet to the lower rack. Roast for an additional 10 to 15 minutes, or until the potatoes are golden brown and tender. (If you didn’t arrange the potatoes cut side down, turn them with a spatula after 15 minutes before returning to the oven.)
Toss the potatoes with the parsley (optional). Serve.
Weight Watchers Points: 3 (Blue - Freestyle SP) / 3 (Green) / 1 (Purple)
Note 1: Cut the potatoes in half or in quarters depending on the size. Larger pieces of potato will take longer to cook, so adjust cooking time accordingly.
Note 2: Chinese 5-spice powder can be found in the spice section of most well-stocked grocery stores. See the post above for alternative spice combinations.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 0.5cup | Calories: 111kcal | Carbohydrates: 18.9g | Protein: 3g | Fat: 2.3g | Saturated Fat: 0.3g | Sodium: 93.3mg | Fiber: 2.3g | Sugar: 2.3g