Side Dishes : Grains & Starches Last Updated: Jul 28th, 2009 - 18:20:12 Paprika Roasted Potatoes By Sandra Woodruff  Printer friendly page Yield: 6 servings 1 1/2 pounds small red-skinned potatoes 2 teaspoons ground paprika 1/4 teaspoon garlic powder 1/4 teaspoon sea salt 1/4 teaspoon ground black pepper 1 1/2 to 2 tablespoons extra-virgin olive oil 1 1/2 medium yellow onions, sliced 1/2-inch thick and separated into rings 1. Preheat the oven to 450 degrees F. 2. Scrub the potatoes, and cut into 1-inch chunks (there should be about 5 cups).  Coat a 9-x-13-inch pan with cooking spray and add the potatoes to the pan. Sprinkle with the paprika, garlic powder, salt, and pepper. Drizzle with the olive oil and toss to mix well. 3. Cover the pan with aluminum foil, and bake for 25 minutes. Remove the foil, stir in the onions, and bake for an additional 20 minutes, stirring every 5 minutes, until tender and nicely browned. Serve hot.   Nutritional Facts (per 3/4-cup serving) Calories: 120     Carbohydrates: 23 g    Fiber: 3 g     Fat: 3.5 g    Sat. Fat: 0.5 g Cholesterol: 0 mg Protein: 3.5 g    Sodium: 98 mg    Calcium: 23 mg Potassium: 615 mg GI rating: moderate Diabetic exchanges: 1 1/2 starch, 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page