CHEF JEFF — ONE BYTE AT A TIME: Roasted Red Potatoes

This side would go well with just about any meat.

Roasted Red Potatoes

Olive oil spray

¾ pound red potatoes, washed and cut into 1-inch pieces

2 teaspoons olive oil

½ cup fat-free, low-salt chicken broth

Salt and freshly ground black pepper

Preheat oven to 425 degrees. Spray lasagna size or other baking pan with olive oil. Add potatoes, enough broth to make ½-inch liquid in bottom of pan. Drizzle potatoes with olive oil; sprinkle with salt, pepper to taste. Bake 30 minutes. Liquid will be nearly evaporated, potatoes will be brown. Serve potatoes on individual plates, pour any remaining liquid over them.

Yield: Serves 2.

Approximate nutritional analysis per serving: 177 calories, 31 percent of calories from fat, 6.2 grams fat (0.9 grams saturated), no cholesterol, 4 grams protein, 27.7 grams carbohydrates, 2.9 grams fiber, 155 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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