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Herbed Roasted Potatoes

January/February 1999

Your rating: None Average: 3.8 (6 votes)

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


Herbed Roasted Potatoes Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons chopped fresh herbs, such as parsley or dill

Preparation

  1. Preheat oven to 450ºF 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

Per serving: 141 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 202 mg sodium; 637 mg potassium.

Nutrition Bonus: Potassium (18% daily value), Vitamin C (17% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 fat



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Recipe Categories

Servings
6
Main Ingredient
Vegetarian, other
Preparation/ Technique
Roast
Meal/Course
Dinner

Ethnic/Regional
American
Mediterranean
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
January/February 1999

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