| Total sodium per serving: 42mg |
Total calories per serving: 331 |
Servings: 4 |
Prep Time 10 mins Cook Time 40 mins Total Time 50 mins
Ingredients:
- 4 medium red potatoes washed and cubed (6oz each)
- 1/2 cup Swiss cheese, shredded *
- 1/4 cup no salt homemade breadcrumbs
- 1/4 cup olive oil
- 1/4 tsp garlic powder
- 2 tbsp McCormick’s no salt Perfect Pinch Italian Seasoning
Directions:
1. Preheat oven to 425° F
2. Cover a baking sheet with foil and spray liberally with non-stick spray. Set aside.
3. Wash and cube the potatoes, there is no need to peel them unless you want to.
4. Cook the potato cubes in a pot on the stove for about 10 minutes until they are just tender but not cooked through. Drain the potatoes, let them cool for a few minutes, place them back in the pot. Pour the olive oil over the cubes, shake or stir them around to ensure they are all coated.
5. Mix together the Swiss cheese, breadcrumbs, garlic powder and Italian seasoning in a small bowl.
6. Dump cheese and breadcrumb mixture over the oiled potato cubes, stir everything around with a large spoon or your hand to make sure that each cube is coated with the seasoning.
7. Place the seasoned cubes on the prepared baking sheet, avoid overcrowding.
8. Place the baking sheet into the oven and bake for 30 minutes or until potatoes nicely browned.
*I have substituted shredded Swiss for the shredded Parmesan that was in the original recipe. I may use 1/4 cup Swiss and1/4 cup Parmesan another time.
Makes 4 servings, each serving has 331 calories, 42mg sodium, 37.2g carbohydrates
Original recipe is found at jocooks.com, rewritten and modified for low sodium.
