Spicy Red Roasted Potatoes

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
34%
Spicy Red Roasted Potatoes
50 min.
4
328kcal

Suggestions

Spicy Red Roasted Potatoes: A Flavor-Packed Side Dish for Any Meal!

Are you tired of the same old bland roasted potatoes? Look no further! This Spicy Red Roasted Potatoes recipe is about to become your new favorite side dish. Not only is it incredibly flavorful, but it's also incredibly versatile. Whether you're serving it alongside a roasted chicken, a hearty vegetarian meal, or simply enjoying it on its own, these spicy potatoes will add a delightful kick to any table.

Better yet, this recipe is a dream for those with dietary restrictions or preferences. It's 100% vegetarian, vegan, gluten-free, and dairy-free. So, whether you're catering to a diverse group of eaters or simply looking to enjoy a delicious and healthy meal, this recipe fits the bill.

Ready in just 50 minutes and serving four, this dish is perfect for any occasion, from a casual weeknight dinner to a festive gathering. Each serving comes in at a modest 328 calories, making it a guilt-free indulgence. The best part? The ingredient list is simple and straightforward, with a focus on fresh herbs and spices that pack a punch.

So, get ready to fire up your oven, because it's time to transform ordinary potatoes into an extraordinary side dish. Your taste buds are in for a spicy, herby, and utterly delicious ride. Enjoy!

Ingredients

  • tablespoons chives fresh chopped
  • 0.5 cup cilantro leaves fresh chopped
  • 0.5 cup parsley fresh chopped
  • cloves garlic thinly sliced
  • teaspoon ground cumin 
  • tablespoons kosher salt 
  • 0.5 cup olive oil 
  • teaspoon pepper black
  • pounds potatoes red quartered
  • teaspoons pepper red
  • 0.3 cup red wine vinegar 

Equipment

  • bowl
  • oven

Directions

  1. Preheat oven to 400 degrees F. Put a sheet tray in oven to get hot.
  2. Toss the potatoes in a large bowl with the olive oil, garlic, red pepper flakes, salt, pepper and cumin.
  3. Spread potatoes out evenly on the hot half sheet tray. Roast until tender and nicely browned, about 35 minutes .
  4. Remove the potatoes from the oven and put them back into the bowl.
  5. Add the vinegar, parsley, cilantro, chives, salt and pepper, to taste. Toss well to combine ingredients evenly.
  6. Serve alongside roasted chicken, if desired.

Nutrition Facts

Calories328kcal
Protein9.2%
Fat16.33%
Carbs74.47%

Properties

Glycemic Index
64.94
Glycemic Load
44.02
Inflammation Score
-9
Nutrition Score
25.070434943489%

Flavonoids

Apigenin
16.18mg
Luteolin
0.12mg
Isorhamnetin
0.1mg
Kaempferol
2.99mg
Myricetin
1.17mg
Quercetin
3.6mg

Nutrients percent of daily need

Calories:327.67kcal
16.38%
Fat:6.08g
9.35%
Saturated Fat:0.89g
5.55%
Carbohydrates:62.36g
20.79%
Net Carbohydrates:53.93g
19.61%
Sugar:2.89g
3.21%
Cholesterol:0mg
0%
Sodium:3533.08mg
153.61%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.71g
15.41%
Vitamin K:144.08µg
137.21%
Vitamin C:79.69mg
96.6%
Vitamin B6:1.09mg
54.32%
Potassium:1545.35mg
44.15%
Manganese:0.72mg
36.13%
Fiber:8.43g
33.72%
Vitamin A:1144.78IU
22.9%
Magnesium:88.94mg
22.24%
Iron:3.92mg
21.79%
Phosphorus:213.31mg
21.33%
Copper:0.42mg
21.09%
Vitamin B1:0.29mg
19.65%
Vitamin B3:3.89mg
19.43%
Folate:69.17µg
17.29%
Vitamin B5:1.09mg
10.91%
Vitamin E:1.33mg
8.85%
Zinc:1.22mg
8.1%
Vitamin B2:0.14mg
8.07%
Calcium:73.96mg
7.4%
Selenium:1.86µg
2.65%