Roasted potatoes are such a comfort food – especially if there’s onion and garlic involved! This particular recipe can be made either sliced or cubed – whichever you prefer. The cook time is typically the same for either slicing methods because potatoes take quite a while to cook in the oven. They are a delicious addition alongside any cut of meat – or if you’re a vegetarian alongside any meat substitute.
Serves 4 – Serving: ¼ of pan – 5 Points Plus. (Recipe can be cut into 5 to make it 4 Points Plus per serving)
1 2/3 lb (26.5 oz) raw potatoes cleaned and sliced (Note: I used this amount because I didn’t want to have to throw out a large potato so I just increased the amount to cook)
1 medium onion, sliced
1 tablespoon olive oil
1 ½ tablespoons minced garlic
1 1/2 teaspoons oregano
1 ½ teaspoons garlic powder
Salt, to taste
Pepper, to taste
Spray a large baking dish with non-stick cooking spray.
Add sliced potatoes, onions, minced garlic, dry oregano, salt, garlic powder, salt, pepper and olive oil to a large bowl. Toss to combine. Once combined, evenly distribute to baking dish.
Bake at 375 for roughly 40 minutes – stirring the potato mixture halfway through.
If you find your potatoes are still a rather hard around ~30 minutes of cooking, you can add a few tablespoons of water to the bottom of the pan (it will evaporate) but will aid in steaming the potatoes a bit.