Oven-Baked Red Potatoes


Calories: 120 Protein: 2g Carbohydrates: 26g Fat: 1g Saturated Fat: 0g Cholesterol: 0g Sodium: 587mg Fiber: 2g PCF Ratio: 7-84-9 Exchange Approx.: 1 Starch


1 pound (16 ounces) small red potatoes, halved

¼ cup fresh lemon juice

1 teaspoon olive oil

1 teaspoon sea salt

¼ teaspoon freshly ground pepper

Preheat oven to 350°F. Arrange potatoes in 13″ × 9″ ovenproof casserole dish. Combine remaining ingredients; pour over potatoes. Bake 30–40 minutes, or until potatoes are tender, turning 3–4 times to baste.

Remember the Roasting “Rack”

Use caution when roasting potatoes with meat: Potatoes will act like a sponge, soaking up fat. Your best option is to use lean cuts of meat and elevate them and vegetables above fat by putting on a roasting rack in pan or making a “bridge” with celery to elevate meat. Discard celery when done.

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