My fabulous Aunt Sherry showed me how to make roasted potatoes over a decade ago. They’re the perfect accompaniment to barbecued meat and corn on the cob, and are a staple at all of our family get togethers, especially in the warm weather. Here’s my low sodium version. Even without salt, they taste great!!
SODIUM CONTENT: 9.6 mg per serving
10 c. potatoes, scrubbed well and cut into bite-size chunks (about 7 medium potatoes)
1 1/2 c. diced onion (1 med/large onion)
1/4 c. vegetable oil
1 t. dried garlic powder
1 t. freshly ground black pepper
1 t. very-low-sodium or sodium-free beef bouillon granules
Preheat oven to 400 degrees.
Place the cut-up potatoes and onion in a very large mixing bowl. Add the oil and seasonings and toss well to coat. Spread the mixture in a single even layer in one or two 9 x 13-inch casserole dishes (or on baking sheets). Place on middle rack in oven and bake 40 minutes. Remove from oven and carefully remove from pans using a spatula. Serve immediately.