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Stephanie Mattila: "Crispy and yummy. Edited: I used Hidden Valley Ra…" Read More
5Ingredients
50Minutes
160Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. baby potatoes (the smallest you can find)
- 1/4 cup olive oil
- 1 1/2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 Tbsp. flat leaf parsley (chopped)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium610mg25% |
Potassium470mg13% |
Protein2g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber2g8% |
Sugars1g |
Vitamin A2% |
Vitamin C40% |
Calcium2% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(14)
Stephanie Mattila 4 months ago
Crispy and yummy. Edited: I used Hidden Valley Ranch dressing mix for a little more flavor and it was delicious.
Heather Jablow a year ago
This came out really great and very crispy. I halved the recipe and used red baby potatoes. They needed less cook time than the directions (18 minutes total). Delicious!
Kathy Hobbs 3 years ago
I love this recipe! Followed it as it is, but added chives when it came out of the oven. This is the second time I made it and will definitely make this again.
Kathlene De Benedetti 4 years ago
I can't believe how crispy these turned out - without having to fry them! Baking on the oven floor is key!