|Nutritional Guidelines (per serving)|
|Servings: Serves 6-8|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 4g||16%|
|*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.|
This simple recipe for roasted potatoes is the perfect side dish for grilled steaks, meatloaf, pork chops, or chicken entrees. Precooking the potatoes in the microwave and letting them cool before roasting them in a hot oven makes them light and crispy.
The basil, thyme, and garlic make a great flavor combination that complements many other dishes, but you can use many different herbs on your potatoes. Once you've tried this recipe, experiment with other herbs.
- 4 russet potatoes
- 3 tablespoons olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme leaves
Gather the ingredients.
Scrub the potatoes, peel, and cut into 1-inch chunks.
Place the potatoes with 1/2 cup water in a large microwave-safe dish. Cover with microwave-safe plastic wrap and vent one corner.
Microwave the potatoes on high for 4 minutes.
Drain them well in a colander.
Spread the potatoes in a single layer on a cookie sheet, and let cool until dry, about 20 to 30 minutes. You can do this step ahead of time.
When you're ready to eat, preheat the oven to 400 F.
Pour the olive oil into a heavy roasting pan. Add the potatoes, onions, garlic, salt, pepper, basil, and thyme, tossing with your hands to coat.
Roast the potatoes for 30 to 40 minutes, turning them gently once during cooking with a spatula, until the potatoes are tender inside and crisp and beginning to brown on the outside.
Serve immediately and enjoy!
Refrigerate any leftover roasted potatoes. They can be delicious heated up the next day for breakfast. You can crisp them in a skillet if they have gotten a bit soggy.
Try to cut your potatoes into uniformly-sized chunks as that will help ensure they all cook at the same rate. Otherwise, larger pieces may be underdone while small pieces may begin to burn around the edges.
Don't use red potatoes in this recipe, because they aren't best for roasting.
Check your spice rack and garden for other herbs to use on roasted potatoes. Fresh or dried rosemary, sage, and dried herb blends can work well.
If you want to spice it up, use red pepper flakes or cayenne.
Cumin is another spice that goes well on potatoes, especially when served with Mexican or Southwest main courses.
You can use russet potatoes for this dish, or try Yukon Gold potatoes. Yukon Golds are a bit smaller, so use six or eight in this recipe. Yukon Gold potatoes are yellow in color, both inside and out, and they have a creamy texture and buttery taste.
Fingerling potatoes are another option, with the advantage that you don't have to peel them and they are easy to cut into sections.