Roasted potatoes can get pretty mundane after you’ve had them time and time again, so I created this unusual but delicious recipe. Kids love these!
- 1 1/2 lb mini red or white potatoes, cut in half
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 1 cup tomato sauce (see page 334) (or store-bought spaghetti sauce)
- 1/2 cup shredded mozzarella cheese
- 1 Tbsp grated Parmesan cheese
1. Preheat the oven to 400°F. Line a baking sheet with foil and lightly coat with cooking spray.
2. Place the potatoes flat side down on the baking sheet. Brush with half of the oil and sprinkle with half of the salt. Bake for 15 minutes. Turn over, brush with the remaining oil and sprinkle with the remaining salt. Bake for another 15 minutes or until the potatoes are just tender.
3. Pour 3/4 cup of the tomato sauce in the bottom of a 9-inch-square baking dish. Place the roasted potatoes flat side up on top of the tomato sauce. Sprinkle both of the cheeses over the top, then drizzle with the remaining tomato sauce. Bake for 10 minutes or until the cheese melts.
Per serving Calories 156 • Protein 6 g • Carbohydrates 23 g • Fiber 1.7 g • Total fat 4 g • Saturated fat 1.4 g • Cholesterol 6 mg • Sodium 200 mg • prep time 5 minutes • bake time 40 minutes
Make ahead: prepare up to a day in advance. Reheat in a 350°F oven for 10 minutes or until warm.
Nutrition watch: nutritionally, kosher salt is no different from table salt, although kosher salt does not provide iodine. You tend to use less since the grains are larger, therefore reducing the sodium.