Oven Roasted Potatoes
Oven Roasted Potatoes make a crispy flavor filled side dish that you can pair with any entrée. Just add herbs and seasoning, roast in the oven and enjoy.
Servings: 4
Calories: 204kcal
Ingredients
- 1-½ pounds small waxy potatoes (yukon golds, red, yellow or purple)
- 2 Tablespoons olive oil
- 3 Tablespoons garlic, minced (or 1 Tablespoon garlic salt)
- 2 Tablespoons fresh herbs, chopped (or 1 Tablespoon dried herbs) (dill, parsley, rosemary, oregano, chives)
- 1 Tablespoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400˚F
- Line a baking sheet with parchment paper or a silicone baking mat for easy clean up or brush the tray with oil
- Wash potatoes, pat dry and cut in half, or if larger cut in even thick 1" slices
- In a large bowl blend the olive oil, garlic, herbs, salt and pepper together
- Add cut potatoes and toss with olive oil mixture to coat well
- Place the potatoes in a single layer, cut side down
- Roast for 20 minutes and then flip the potatoes to expose the other side. Roast for an additional 10-15 minutes or until cooked through and golden and crispy. Actual cooking time will vary depending on the size of your potato pieces
- Remove from the oven and, if desired, sprinkle with additional fresh herbs when serving.
Notes
- To reheat potatoes place on a baking sheet in a 350˚F oven for 10 -minutes
- Store left over potatoes in the refrigerator for up to 3 days
Nutrition
Calories: 204kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1757mg | Potassium: 758mg | Fiber: 4g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg