Italian Roasted Potatoes

Roasted potatoes with herbs

Arx0nt/Getty Images

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
64 Calories
2g Fat
10g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 64
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 93mg 4%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Protein 2g
Calcium 47mg 4%
*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.)

Tired of traditional baked potatoes? Try these red potatoes flavored with traditional Italian herbs, sun-dried tomatoes, and Parmesan cheese. The recipe goes together in a snap, then the potatoes are roasted in the oven.

Ingredients

  • 6 to 8 medium potatoes (red, waxy)
  • 1 to 2 teaspoons olive oil
  • 1 teaspoon oregano (dried, crushed between palms)
  • 1 teaspoon basil (dried, crushed between palms)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • sun-dried tomatoes (oil-packed, minced)
  • Salt (Kosher) and Pepper to taste (freshly ground)
  • 1/4 cup Parmesan cheese (grated, not the canned variety)
  • Optional: Sweet Hungarian paprika

Steps to Make It

  1. Preheat oven to 400 F.

  2. Scrub the potatoes, removing any bad spots. Cut in half through the center (not end to end). Place cut potatoes in a plastic bag with the olive oil. Seal and toss to completely coat the potatoes. Arrange the potatoes, cut-side up, in a ceramic 2-1/2- to 3-quart Dutch oven.

  3. Sprinkle potatoes with oregano, basil, onion powder, garlic powder, sun-dried tomatoes, salt, and pepper. Top with Parmesan cheese and a light dusting of paprika.

  4. Cover with the lid and bake for 30 minutes. Remove lid and continuing baking for another 30 minutes or until potatoes are easily pierced with a toothpick. Garnish with minced fresh parsley, if desired.