While doing Weight Watchers over a year ago, I came across this recipe for Onion Roasted Potatoes. This recipe has turned into a keeper. It is so easy and delicious, it is in my Shockingly Simple category. I have changed the recipe by adding shredded cheddar cheese after it is done baking. That’s the non- weight watchers version. So, if you want to keep it low cal then don’t add the cheese. Thanks to www.AimeesAdventures.com for this recipe.
2 Lbs. Potatoes
1 (1 oz.) Package Dry Onion Soup Mix
2 Tablespoon Olive Oil
(shredded cheese for the non-weight watcher version)
Preheat oven to 450 degrees. Wash and dry the potatoes, then cut into chunks. Place the potatoes into a 9×13 inch baking dish. Pour the olive oil on top of the potatoes and stir to coat evenly. Sprinkle the onion soup mix on top and stir to coat the potatoes. Bake for 40 minutes or until tender and golden brown, stirring occasionally. If they start to get too brown before they’re tender, you can lay a piece of foil across the top of the dish. (Sprinkle with shredded cheddar cheese for the non-weight watcher version)
Serves: 6 (each approx. 4 ounces cooked)
Per Serving: (if no cheese is used) 173 Calories; 5g Fat (24.9% calories from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 432mg Sodium. Exchanges: 2 Grain(Starch); 1 Fat.