Easy Herb Roasted Potatoes

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Diana Rattray
Updated 07/17/19
easy herb roasted potatoes
Diana Rattray
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
186 Calories
7g Fat
29g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 186
% Daily Value*
Total Fat 7g 8%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 91mg 4%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 12%
Protein 3g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These versatile roasted potatoes are flavored with a variety of herbs. Choose your favorite herbs for the recipe. Dill, rosemary, and parsley are excellent choices, but there are many more possibilities. 

Feel free to replace the garlic powder with 1 or 2 cloves of minced garlic, and you might choose to add onions to the potatoes and omit the onion powder.

Ingredients

  • 1 1/2 pounds red or Yukon gold potatoes (peeled, cut into wedges)
  • 1 tablespoon melted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh chopped parsley
  • 1/2 teaspoon dried dillweed
  • 1/2 teaspoon dried rosemary (crumbled)
  • Optional: 1/2 teaspoon onion powder
  • Optional: 1/4 teaspoon garlic powder
  • Kosher salt and pepper (to taste)

Steps to Make It

  1. Heat oven to 375 F.

  2. Line a baking sheet with foil; grease the foil lightly.

  3. Combine the potatoes, butter, oil, parsley, dill, rosemary, and onion and garlic powders in a large food storage bag. Shake the potatoes in the bag until potato wedges are thoroughly coated.

  4. Arrange the potatoes in the prepared baking pan in a single layer. Sprinkle with salt and pepper.

  5. Bake for 40 to 50 minutes, or until potatoes are tender and nicely browned.