Herb-Roasted Potatoes
Crispy-on-the-outside, fluffy-on-the-inside roasted potatoes are joined with your favorite herbs to make this one side dish your family will go crazy for.
Servings 8
Calories 139kcal
Ingredients
- 2 lb. baby potatoes washed
- 3 tbsp olive oil
- 2 sprigs fresh rosemary
- 1 tbsp fresh thyme
- ¼ cup fresh oregano
- ¼ cup parsley
- salt and pepper
Instructions
- Preheat the oven to 400°F. Use a sharp knife to halve the baby potatoes.
- Spread the potatoes out on a large baking sheet.
- Mix together with the olive oil, rosemary, thyme, salt, and pepper. Bake for 35–40 minutes. Toss the potatoes every 15 minutes.
- Once the potatoes have attained the desired crispness, remove from the oven. Sprinkle the fresh herbs. Toss once more.
Notes
- Wash the potatoes before roasting to rid them of excess starch. Use cold water though; hot water will activate the starch and lead to mushy potatoes.
- That said, make sure you dry them thoroughly, as the water will affect the crispness.
- Pick the leaves off the rosemary stems then chop them; you don't want the woody bits.
Nutrition
Calories: 139kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 8mg | Potassium: 512mg | Fiber: 3g | Sugar: 1g | Vitamin A: 228IU | Vitamin C: 26mg | Calcium: 44mg | Iron: 2mg