Prep Time 15 min
Cook Time 40 Min
Servings 6
Difficulty Easy

Ingredients

  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 1 1/2 tsps. smoked paprika
  • 1 1/2 tsps. dried oregano leaves
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1 1/2 lbs. new red potatoes, rinsed, patted dry and cut in half

Directions

  • Step 1

    HEAT oven to 425°F. Line 15 x 10-inch baking pan with foil.

  • Step 2

    WHISK oil with paprika, oregano, garlic powder, salt and pepper in small bowl. Toss with potatoes in large bowl. Place potatoes in a single layer on prepared baking pan, cut side down. Cover tightly with foil.

  • Step 3

    ROAST 20 minutes. Remove foil. Roast 15 minutes or until potatoes are tender. Turn potatoes over with spatula, being careful to keep the cut-side intact. Roast an additional 10 to 15 minutes or until potatoes are crusty golden brown.

Serving size
(1/6 of recipe)

  • Calories 140
  • Calories from Fat60g
  • Total Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 410mg
  • Potassium 0mg
  • Total Carbohydrates 19g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet