|Nutritional Guidelines (per serving)|
Roasted potatoes are a great choice for a side dish. Especially for a quick grilled or skillet chicken, beef or pork.
This version is seasoned with garlic and a variety of dried herbs. The potatoes are tossed with the seasonings and olive oil and then they're roasted to crispy perfection. It's a simple recipe that you can throw together and put in the oven, then focus on your main dish.
- 2 pounds red-skinned potatoes (cut in 1 1/2 to 2-inch chunks)
- 1 large sweet onion (cut into large chunks)
- 4 to 5 cloves garlic (smashed and minced)
- 1 teaspoon salt
- 1/4 teaspoon black pepper (freshly ground)
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried thyme
- Dash marjoram dried (or basil)
- 3 tablespoons extra virgin olive oil
Line a large shallow baking pan with foil; spray with cooking spray or lightly grease the foil.
Heat the oven to 400 F.
Combine all ingredients in a large bowl or food storage bag; toss to coat thoroughly.
Arrange in the foil-lined baking pan and bake in the preheated oven for 30 to 40 minutes, turning every 10 to 15 minutes, until potatoes are tender and nicely browned.
Serve as a side for your favorite meal and enjoy!
Tips and Variations
The best potatoes for roasting are red-skinned, round whites, new potatoes, and long whites.
If you prefer buttery potatoes, use melted butter or part melted butter and part olive oil.
Bacon drippings, duck fat or lard add fabulous flavor to roasted potatoes.
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