Oven Roasted O'Brien Potatoes

Renee's Kitchen Adventures

Ready in: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
Vegetarian
Vegan
Gluten Free
Dairy Free
Very Popular
Whole 30

Ingredients

  • 1.5 lbs. baby potatoes (I used Yukon Gold) sliced in half or quartered, depending on size
    Produce
  • 1 green bell pepper, large diced
    Produce
  • 2 Tbs. olive oil
    Oil, Vinegar, Salad Dressing
  • 1/2 of a large onion, large diced
    Produce
  • 1 red bell pepper, large diced
    Produce
  • salt and pepper, to your liking
    Spices and Seasonings

Steps

  • Heat oven to 450 degrees F. Line a large sheet pan with parchment or non-stick foil (for easy clean up - Reynold's makes both) Toss the cut potatoes, onion, and peppers with olive oil and salt and pepper in large bowl.
  • Spread out onto prepared pan in single layer, being careful to not crowd them and leaving as much space between pieces as possible.
  • Bake in oven for 30 - 35 minutes (or until potatoes are soft in center) , stirring halfway through cooking.

Nutrition

  • Calories: 228.76  cal  (11.44%)
  • Fat: 7.38  g  (11.36%)
  • Saturated Fat: 1.06  g  (6.63%)
  • Carbohydrates: 37.59  g  (12.53%)
  • Sugar: 5.62  g  (6.25%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 208.51  mg  (9.07%)
  • Protein: 4.61  g  (9.21%)
  • Vitamin C: 121.61  mg  (147.4%)
  • Vitamin B6: 0.76  mg  (37.9%)
  • Vitamin A: 1439.56  IU  (28.79%)
  • Potassium: 929.23  mg  (26.55%)
  • Fiber: 5.94  g  (23.75%)
  • Manganese: 0.41  mg  (20.25%)
  • Folate: 57.3  µg  (14.33%)
  • Vitamin B1: 0.2  mg  (13.26%)
  • Magnesium: 51.9  mg  (12.97%)
  • Phosphorus: 126.69  mg  (12.67%)
  • Vitamin E: 1.83  mg  (12.19%)
  • Vitamin B3: 2.43  mg  (12.17%)
  • Vitamin K: 12.64  µg  (12.04%)
  • Copper: 0.23  mg  (11.63%)
  • Iron: 1.76  mg  (9.79%)
  • Vitamin B5: 0.72  mg  (7.2%)
  • Vitamin B2: 0.11  mg  (6.52%)
  • Zinc: 0.71  mg  (4.76%)
  • Calcium: 36.2  mg  (3.62%)
  • Selenium: 0.74  µg  (1.06%)

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