Herbed Roasted Potatoes

Herbed Roasted Potatoes

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From: EatingWell Magazine, January/February 1999

Add any leftover fresh herbs to potatoes before roasting for added flavor.

Ingredients 6 servings

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  • 2 pounds russet potatoes, peeled and cut into ¾-inch chunks
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons chopped fresh herbs, such as parsley or dill


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  1. Preheat oven to 450F and place a rack in the upper third of the oven.
  2. Toss potatoes in a large roasting pan with oil, salt and pepper.
  3. Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes. Toss with herbs and serve.

Nutrition information

  • Per serving: 141 calories; 2 g fat(0 g sat); 2 g fiber; 27 g carbohydrates; 3 g protein; 23 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 107 IU vitamin A; 10 mg vitamin C; 22 mg calcium; 1 mg iron; 202 mg sodium; 639 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, ½ fat