Home fries are pretty hard to beat, and these low sodium yummies are no exception. The red pepper toasts up nicely next to the potatoes and the onion caramelizes, giving the dish great depth of flavor (perfect for a no salt-added side dish).
It is a Sunday afternoon and I am sitting on my couch watching my husband play Zelda. I am immensely jealous and slightly distracted. But I do love putting these posts together, so I suppose the day could be worse. I’ve spent much of the day in the kitchen, prepping some lunches for the week and putting together dinner. I decided not to take any photos today for the blog, which I may come to regret. I have a busy busy month in front of me. A busy month + extra admin things for the blog = a week or two with no posts. Sorry to anyone who is reading consistently and will miss the posts! I will be back on track soon though, and maybe with a new theme/layout for the blog – exciting stuff.
Back to the home fries… I recently started making these potatoes, and they are one of my favorites because they are so easy. And I don’t usually like eating leftover potatoes (oh, except for mashed – I’ll eat those for eons). Anyway, these are still good leftover (best if you can heat them in a small skillet, but microwaving works too).
These are super simple – you just chop potatoes, onions, and pepper and toss with a bit of olive oil and herbs. Then you spread them out on a sheet pan and bake until everything has browned nicely and is cooked through.
Low Sodium Sheet Pan Home Fries
SODIUM COUNT: 12 mg per serving; 47.6 mg in the entire recipe
- 1 ½ pounds russet potatoes (cut into ½” to ¾” cubes)
- 1 medium onion (coarsely chopped)
- 1 large red bell pepper (coarsely chopped)
- 2 tsp olive oil
- 1 ½ tsp herbs de provence
Preheat oven to 400°F.
Combine all ingredients in a large ziploc bag or in a large bowl and mix well, until the herbs are evenly distributed.
Spread the mixture evenly across a large sheet pan. You want to be careful not to crowd the pan too much here, or they may nor brown quite as nicely and will take a bit longer to cook.
Place the sheet pan in the preheated oven and bake for about 25 minutes. Remove the pan from the over and stir. Cook an additionally 10-20 minutes, or until potatoes are cooked through. Cooking time will depend on the size of the pan (a crowded pan takes longer) and the type of pan (a dark pan will cook much faster than a light pan).
NUTRITIONAL INFORMATION – Yield: 4 servings
Sodium: 11.9 mg, Calories: 173.0, Total Fat: 2.6 g, Saturated Fat: 0.4 g, Cholesterol: 0.0 mg, Carbohydrates: 35.0 g, Fiber: 5.0 g, Sugar: 4.2 g, Protein: 4.1 g.