|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 4g||15%|
|Total Sugars 3g|
|Vitamin C 18mg||92%|
|*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.|
These delicious roasted potatoes are the perfect side to grilled or broiled meat, poultry, or fish. They can be roasting in the oven while you prepare the meat. They can round out a healthy meal that includes steamed, roasted, or grilled vegetables.
Red-skinned potatoes are a good choice for this recipe as they roast very nicely, but you could use Yukon gold or russet potatoes if that is what you have available. The bags of baby potatoes you can find in the supermarket are handy since you can simply slice the small potatoes in half and they won't need to be peeled. New potatoes or fingerlings are also excellent to use when they are in season. Shop at your local farmers market and when you see them, get ready to roast them with herbs.
You can vary the herbs you use in this recipe. Almost any herb you grow in your garden will be tasty on roasted potatoes.
Click Play to See This Perfect Herb Roasted Potato Recipe Come Together
"This is a great go-to recipe for roasted potatoes. Tossing the potatoes with oil, butter, and a few spoonfuls of spices, coat them in flavor, so they roast up crispy and golden. Personally, I would use more herbs in this dish, but overall, the technique is solid." —Danielle Centoni
1 1/2 pounds red-skinned potatoes
1 medium onion
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried or fresh dill weed, chopped
1 teaspoon freeze-dried or fresh basil, chopped
2 teaspoons freeze-dried or fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Gather the ingredients.
Preheat oven to 400 F. Oil a shallow baking pan.
Scrub the potatoes. Peel the potatoes, if desired, or leave them unpeeled. Cut them into halves (for small potatoes) or wedges of equal sizes.
Peel the onion and trim the ends. Cut it into 6 to 8 wedges.
In a small cup, melt the butter with the olive oil in the microwave.
In a large bowl, combine the potato wedges, onion wedges, melted butter and oil, dill weed, basil, parsley, salt, and pepper. Toss to combine and coat potatoes.
Transfer potatoes and onions to the prepared pan.
Roast for about 30 to 40 minutes, turning occasionally until potatoes are tender and golden brown.
Transfer the potatoes to a serving dish. Serve hot and enjoy!
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- Refrigerate any leftover potatoes, covered, in the refrigerator for up to four days.
- Reheat them in the microwave or crisp them up in the oven. Leftovers are great to serve for breakfast alongside eggs or breakfast meats such as bacon, sausage, or ham.
- To reduce the roasting time, steam the potatoes in the microwave in a steamer bowl for 5 minutes. Then toss the steamed potatoes with the other ingredients and roast for up to 20 minutes.
- Add more flavor with chopped garlic or garlic powder.
- Other herbs to consider are rosemary, sage, thyme, oregano, and marjoram.
- Add cayenne powder or red pepper flakes to spice up the potatoes.
- Use seasoned salt instead of regular salt.
- Add grated Parmesan cheese for Parmesan roasted potatoes.
- Add cooked crumbled bacon for roasted potatoes with bacon.