Servings: 6 servings
Calories: 158kcal
Equipment
- 1 gallon-sized resealable freezer bag
- 1 Large baking sheet
Ingredients
- 1 ½ lb baby red potatoes (any kind works; halved)
- 2 Tbsp unsalted butter (melted)
- 2 Tbsp extra virgin olive oil (or neutral oil)
- 1 tsp Better than Bouillon Roasted Garlic Base
- ½ Tbsp parsley flakes
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp Italian seasoning
- PAM Butter Cooking spray
Instructions
- Preheat the oven to 400°F.
- Spray your baking sheet with the cooking spray and set aside.
- Place the potatoes in a large, gallon-sized resealable bag or a large bowl. Add the melted butter, olive oil, garlic base, and seasonings. Toss to coat.
- Spread the potatoes in a single layer on the prepared baking sheet. Bake for about 40 minutes, or until golden brown and fork tender. Serve hot and Enjoy!
Notes
Storage Tips
Once fully cooled, you have two options. You can either:- Refrigerate: In an airtight container or resealable freezer bag, you can store these in the fridge for up to 3 days. If you don't plan to eat within that time frame, you can freeze to avoid food waste.
- Freeze: In a single layer, place your leftovers on a baking sheet with parchment paper and freeze for about an hour, until solid. Transfer to an airtight container or resealable freezer bag (with air removed) for up to 3 months.
Reheating
- In a hurry, you can use the microwave, but they might get a little soggy.
- You can also reheat in the oven at 400 degrees for about 10 - 15 minutes, or in a toaster oven.
Nutrition
Calories: 158kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 410mg | Potassium: 534mg | Fiber: 2g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg
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