Oven-Baked Butter-Roasted Potatoes Directions:
Preheat the oven to 425°F. Place a 9×13-inch metal baking pan in the oven while it heats. Stoneware may be used only if the manufacturer confirms it is safe for empty preheating.
Reserve 1 teaspoon melted butter for greasing. Stir the salt and parsley into the remaining butter.
Carefully remove the hot pan and brush it with the reserved butter. Add the potatoes, pour the seasoned butter over them, and toss until evenly coated. Arrange the potatoes in a single layer with space between the pieces.
Roast without stirring for 25 minutes. Turn the potatoes, scraping up the browned bits, and roast for another 15 to 20 minutes, until deeply golden, crisp around the edges, and fork-tender.
Serve immediately from the warm baking dish.
WW Points Calculation:
Russet potatoes: 0 points
Unsalted butter: 31 points
Kosher salt: 0 points
Dried parsley: 0 points
Points Information:
Total Points: 31 points
Servings: 8 servings / 1/8 of recipe each
Points per serving: 3.9 points
Nutrition Information:
Calories: 160
Protein: 2 g
Carbohydrates: 21 g
Fat: 8 g
Fiber: 2 g
Sugar: 1 g
Sodium: 150 mg
I'm waiting for your comments! Enjoy!
