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Herb-Roasted Potatoes and Onions (Ww 3pts)

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“Source: Anne Lindsay's New Light Cooking According to this cookbook, this recipe has only 168 calories per serving without the optional ingredients which would come to 3 points per serving. My guess is that the small red potatoes in the cookbook are smaller than those used in Zaar's data base.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 baby red potatoes, unpeeled and halved
  • 3 onions, quartered
  • 1 whole garlic clove (optional)
  • carrot, peeled and cut into 1 1/2-inch lengths (optional)
  • parsnip, peeled and cut into 1 1/2-inch lengths (optional)
  • 2 tablespoons olive oil or 2 tablespoons vegetable oil
  • 2 teaspoons dried Italian herb seasoning or 2 teaspoons herbes de provence
  • salt & pepper, to taste

Directions

  1. Place the vegetables in a bowl.
  2. Add seasonings and oil; toss to coat well.
  3. Transfer to a large rimmed baking sheet (I line it with parchment paper or nonstick foil).
  4. Bake in 400F oven, stirring 3 or 4 times, for 55 to 65 minutes or until golden and tender.

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