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Herb Roasted Potatoes

Herb Roasted Potatoes are golden and crispy on the outside, fluffy on the inside, and tossed in fresh herbs for the perfect finishing touch!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 241 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 pounds baby red potatoes or gold potatoes
  • 1/4 cup olive oil (1 tablespoon reserved)
  • 1¼ teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fresh Rosemary minced
  • 2 tablespoons fresh parsley minced

Instructions

    Cup of Yum
  1. Preheat oven to 425˚F.
  2. Cut the potatoes into quarters. If the potatoes are large, you may want to cut them into sixths, eighths or smaller so that they are in small bite-sized pieces.
  3. Place the potatoes in a large bowl, drizzle 1/4 cup minus 1 tablespoon reserved of olive oil over the potatoes, then add the salt, pepper, garlic powder, and oregano and toss to evenly coat the potatoes in the seasoning.
  4. Spread the potatoes in a single layer on a large baking sheet. Roast for 20 minutes, then flip and bake an additional 20-30 minutes. The potatoes should have crispy golden brown edges.
  5. Once done, toss the potatoes with the reserved tablespoon of oil, fresh parsley and rosemary, and additional salt to taste, then serve immediately.

Notes

  • Substitutions: You can use another cooking oil in place of olive oil and substitute any herbs you choose.
  • Substitutions: You can use another cooking oil in place of olive oil and substitute any herbs you choose.
  • How to Store: Refrigerate leftovers for 3 to 4 days in an airtight container.
  • How to Store: Refrigerate leftovers for 3 to 4 days in an airtight container.
  • How to Freeze: Leftovers will keep in the freezer for up to a month, although the texture of frozen and reheated potatoes does change a bit.
  • How to Freeze: Leftovers will keep in the freezer for up to a month, although the texture of frozen and reheated potatoes does change a bit.
  • How to Reheat: Preheat your oven to 350˚F and place the leftover potatoes on a sheet pan. Bake for about 10 minutes, or until heated through. To microwave, place the leftover rosemary roasted potatoes in a microwave-safe dish and heat until warmed through. The amount of time needed will depend on the amount of herb roasted potatoes being warmed.
  • How to Reheat: Preheat your oven to 350˚F and place the leftover potatoes on a sheet pan. Bake for about 10 minutes, or until heated through. To microwave, place the leftover rosemary roasted potatoes in a microwave-safe dish and heat until warmed through. The amount of time needed will depend on the amount of herb roasted potatoes being warmed.
  • How to Scale: If you want to scale this recipe, I recommend using multiple baking sheets. The potatoes need space on the pan or they won’t get crispy!
  • How to Scale: If you want to scale this recipe, I recommend using multiple baking sheets. The potatoes need space on the pan or they won’t get crispy!

Nutrition Information

Calories 241kcal (12%) Carbohydrates 37g (12%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 526mg (22%) Potassium 1047mg (30%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 132IU (3%) Vitamin C 21mg (23%) Calcium 29mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 241

% Daily Value*

Calories 241kcal 12%
Carbohydrates 37g 12%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Sodium 526mg 22%
Potassium 1047mg 22%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 132IU 3%
Vitamin C 21mg 23%
Calcium 29mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.