Refrigerated new potato wedges makes this quick recipe even quicker. Serve it with hamburger or steak.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 450 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray.

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  • Arrange potatoes in a single layer in pan. Cut any large potato pieces in half again. Sprinkle with olive oil, snipped herb, salt, and pepper; toss to coat. Roast potatoes, uncovered, for 30 minutes or until tender and browned, stirring twice during roasting.

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  • Transfer potatoes and any drippings to a large bowl; slightly mash with a fork or potato masher. Stir in enough milk to desired consistency. Season to taste with additional salt and pepper. Makes 6 servings.

TEST KITCHEN TIP:

Use two 20-oz. pkg. refrigerated new potato wedges in place of the fresh potatoes. Prepare as above, except roast only 10 to 15 minutes.

Nutrition Facts

214 calories; 8 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 2 mg cholesterol; 158 mg sodium. 1009 mg potassium; 33 g carbohydrates; 3 g fiber; 4 g sugar; 5 g protein; 49 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 3 mg iron;

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