Roasted Creole Potatoes

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place the potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, Creole seasoning, garlic powder, and black pepper; toss again to coat.

3. Roast in preheated oven until the potatoes are tender and beginning to turn golden brown, 45 minutes to 1 hour. Stir occasionally during roasting.

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Nutrient	Quantity
Total fats	30.8971 g
Protein	86.747 g
Carbohydrates	165.3848 g
Energy	1270.8892 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3969 g
Water	1144.7555 g
Aspartic acid	4.1011 g
Calcium, Ca	559.9607 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0021 g
Lutein + zeaxanthin	1419.7682 g
Fiber, total dietary	28.1421 g
Fatty acids, total saturated 22:0	0.0407 g
Carotene, beta	1832.3053 g
Niacin	14.7268 mg
Vitamin A, RAE	274.275 g
Arginine	1.2447 g
Riboflavin	0.9622 mg
Tocopherol, beta	0.0535 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0355 g
Fatty acids, total saturated 20:1	0.0856 g
Glutamic acid	3.408 g
Sodium, Na	666.9087 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4054 g
Total lipid (fat)	30.8971 g
Manganese, Mn	1.915 mg
Fructose	4.6081 g
Proline	0.8147 g
Fatty acids, total saturated 16:0	3.6638 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	3.5865 g
Choline, total	336.0608 mg
Sugars, total	14.7781 g
Serine	0.6903 g
Fatty acids, total saturated 10:0	0.0099 g
Fatty acids, total saturated 18:0	0.7285 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	2.7417 mg
Selenium, Se	63.3095 g
Ash	14.7709 g
Fatty acids, total saturated 18:1 undifferentiated	19.6542 g
Pantothenic acid	2.981 mg
Phenylalanine	0.7367 g
Copper, Cu	2.0643 mg
Betaine	3.2006 mg
Thiamin	1.163 mg
Retinol	102 g
Methionine	0.2704 g
Iron, Fe	12.9298 mg
Carbohydrate, by difference	165.3848 g
Phosphorus, P	1270.4442 mg
Folate, total	275.3054 g
Tocopherol, gamma	0.6157 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Lycopene	0.46 g
Alanine	0.605 g
Cholesterol	170 mg
Valine	0.9279 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	3.6767 g
Glycine	0.5694 g
Carotene, alpha	40.736 g
Glucose (dextrose)	6.5752 g
Fatty acids, total saturated 14:0	0.0351 g
Zinc, Zn	6.8412 mg
Isoleucine	0.6045 g
Tocopherol, delta	0.017 mg
Fatty acids, total saturated 12:0	0.0339 g
Fatty acids, total polyunsaturated	4.4976 g
Fatty acids, total saturated 14:1	0.0004 g
Tocotrienol, gamma	0.0061 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.9286 g
Tocotrienol, alpha	0.3201 mg
Vitamin A, IU	3863.5979 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	275.3054 g
Tryptophan	0.1902 g
Vitamin C, total ascorbic acid	112.4205 mg
Phytosterols	86.462 mg
Galactose	0.0163 g
Fatty acids, total polyunsaturated 18:1 c	0.1342 g
Fatty acids, total saturated 20:0	0.115 g
Fatty acids, total saturated 6:0	0.0003 g
Starch	122.3794 g
Tyrosine	0.4555 g
Vitamin B-12	3.4 g
Vitamin K (phylloquinone)	40.6933 g
Fatty acids, total saturated	4.6507 g
Histidine	0.3211 g
Fatty acids, total monounsaturated	20.1825 g
Threonine	0.6091 g
Folate, food	275.3054 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	421.223 g
Vitamin E (alpha-tocopherol)	7.7489 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	292.795 mg
Lysine	0.9697 g
Potassium, K	4971.1793 mg
Fatty acids, total polyunsaturated 24:1 c	0.0009 g
Cystine	0.2376 g
Fluoride, F	1.6666 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	1 tablespoon	32.107	7.0548	0.0708
Olive oil	2 tablespoons	238.68	0	27
Onion	0.5 cup	32	7.472	0.08
Paprika	1 tablespoon	19.176	3.6713	0.8765
black pepper	1 teaspoon	5.773	1.4708	0.075
green bell pepper	0.5 cup	14.595	3.197	0.1876
creole seasoning	1 tablespoon	302.6	0	1.7
white potato	2 pounds	625.9582	142.5189	0.9072
andouille sausage	12 ounces	302.6	0	1.7