Nutrition facts (per portion)
- Calories: 122
- Carbohydrate Content: 21g
- Fat Content: 3.6g
- Fiber Content: 1.7g
- Protein Content: 2.5g
- Saturated Fat Content: .5g
- Serving Size: 1/2 cup
- Sodium Content: 152mg
- Sugar Content: .7g
- Unsaturated Fat Content: 2.9g
Herb Roasted Potatoes
Prep tip: Store potatoes in a dry, cool, dark place (not the refrigerator). Use a scrub brush that you use just for food to clean potatoes before cooking.
Change it Up: Slice into wedges and spread out on baking sheet to make oven steak fries. Try adding a tablespoon of mustard, or experiment with other herbs like celery seed, dill, parsley or oregano. If using dried herbs, cut the amount in half. Tight on time? Make extra for hash browns or potato salad. Freeze what you don't eat for later use.
Nutrition Tip: Potatoes are a good source of potassium. Potassium is a mineral that your body needs to function well. Potatoes are best eaten whole (skin on) to get the full range of nutrients.
- potatoes - 1 pound medium potatoes
- olive oil - 1 tablespoon
- rosemary or thyme - 1/4 bunch
- salt - 1/4 teaspoon
- Preheat oven to 450° F. Remove rosemary or thyme from stems by gently pulling off stalks.
- Cut rinsed potatoes into quarters or smaller.
- In large bowl*, toss potatoes with oil, salt, and herbs.
- Place into baking dish. Cover. Bake for 30-40** minutes or until done. Serve warm.
*If you are using a deep baking dish, you can skip the bowl and toss the potatoes, olive oil, salt and herbs directly in the baking dish.
** If you are using baby or fingerling potatoes, check after 20-25 minutes as they cook faster.