These potatoes are super yummy. They caramelize beautifully and totally feel like a treat. But, when eaten in moderation, they fit perfectly into a healthy eating plan. So delicious!
INGREDIENTS
- 2.5 lbs of baby potatoes sliced in half, or full sized potatoes cut in small cubes (I used a combination of yellow and red baby potatoes)
- 1/4 cup olive oil (I used garlic infused olive oil)
- 1 sweet yellow onion, finely chopped
- 1 packet of onion soup mix
- 2 tbsp buttermilk powder
- 1 tbsp ground mustard
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cracked black pepper
- 1 tsp fennel seed
DIRECTIONS
- Preheat oven to 425 degrees.
- Put the sliced/chopped potatoes into a large Ziplok bag. Add the olive oil, seal the bag, and shake until the potatoes are evenly coated with the oil.
- In the bag, add the remaining ingredients. Seal the bag and shake again until the potatoes are evenly coated with the seasonings.
- Pour the potato mixture into a greased glass or ceramic 9x13 baking dish. I used an olive oil spray to coat the pan.
- Put the pan in the oven and bake for roughly 35-45 minutes, depending on your oven. Stir occasionally while baking. Potatoes are done when the onions have caramelized and the potatoes are tender when pierced with a fork.
- Enjoy! These are great as a side dish with any type of meat, especially beef, pork and chicken.
If you are on the 21 Day Fix meal plan, the serving size is one yellow container filled to the brim, and each serving equals: 1 yellow, 1/4 green, 1 Teaspoon