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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 153.0
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.2 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.8 g

View full nutritional breakdown of Herbed Roasted Potatoes calories by ingredient
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Herbed Roasted Potatoes

Submitted by: CHEF_MEG
Herbed Roasted Potatoes

Introduction

Roasted potatoes are a perfect side dish for a cool weather dinner. Roasted potatoes are a perfect side dish for a cool weather dinner.
Number of Servings: 4

Ingredients

    4 medium size russet potatoes, (about 24 ounces) washed and scrubbed
    1 lemon, zested and juiced, (2 tablespoons juice)
    1 tablespoon olive oil
    2 garlic cloves, sliced
    1 teaspoon dried thyme
    1 teaspoon dried rosemary
    1 teaspoon dried oregano
    1/4 teaspoon cracked black pepper





Tips

Most traditional herbed roasted potatoes recipes end up burning the herbs and garlic, not this one! Steaming the potatoes in a foil packet with lemon juice not only cooks the potatoes faster but gives them a bright taste finish.


Directions

Preheat oven to 400 degrees. Line a large sheet pan with two sheets of aluminum foil. Coat the foil with non stick pan coating. In a large bowl combine lemon juice, oil, garlic, pepper, and dried herbs, stir to combine. Cut the potatoes in half and then each half into 3-4 wedges. Toss the potatoes with the herb lemon mixture. Spread onto the prepared foil, wrap into a parcel. Bake 20 minutes. Unfold the foil packet and spread out the foil until flat. Using a large spatula turn then spread out the potatoes so that they do not overlap, sprinkle with reserved lemon zest; continue to bake and additional 20 minutes.

Serve warm.


Serving Size: Makes 4 cups cooked cut potatoes.






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Member Ratings For This Recipe



  • 9 of 11 people found this review helpful
    Should say serving size is 1 cup
    (Makes 4 cups cooked, cut potatoes = 4 servings total). :) - 11/4/12

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  • Incredible!
    7 of 8 people found this review helpful
    No need to peel, just scrub well. The skin is the best part. Crispy and more nutritous. - 11/4/12

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  • Incredible!
    4 of 4 people found this review helpful
    This recipe was wonderful. Everyone seemed to enjoy them.
    There was hardly any left, just enough to use the quick tip with the email and throw the rest in with an egg scramble for breakfast the next morning. - 11/4/12

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  • 3 of 5 people found this review helpful
    I've made potatoes like this before and I didn't peel them. The smaller russets stay light when they're well scrubbed and steamed in the foil packet. The lemon juice I think tends to lighten them too. This looks like a great healthy side dish for my Thanksgiving meal! I'll rate it once I make them.. - 11/4/12

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  • Incredible!
    2 of 2 people found this review helpful
    Delicious and simple. Wash the potatoes well, be liberal with the lemon and the herbs, and throw a few sprigs of fresh rosemary in for real kick. - 11/5/12

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  • Incredible!
    2 of 2 people found this review helpful
    I don't like to cook in aluminum foil, so I did them in a Rachel Ray covered baker, and they were delicious! Thanks! - 11/4/12

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  • 1 of 3 people found this review helpful
    Looks like a good Thanks Giving side except for the 40 minutes it ties up the oven for. Any tips for storing and re-heating? - 11/4/12

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  • 1 of 4 people found this review helpful
    The picture looks as if the potatoes are peeled but it doesn't mention peeling them. Russets have a dark brown skin so I'm thinking peeling should be in the instructions as well. It will add to the prep time. Sounds like a good recipe overall. Will rate when I've made it. - 11/4/12

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  • These were just as good as they sound. Didn't change a thing. - 12/10/13

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  • Going to try it. That dish really look tasty. - 11/6/13

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  • I love this recipe with all of the herbs, this is a family favorite! - 11/4/13

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  • I used small red potatoes and left the skin on....washed well. DELICIOUS and well received by DH! - 11/4/13

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  • One cup is 2 serving Good tasting - 11/4/13

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  • Very good! Though I do know for next time to cook longer as they were a little under cooked. I might have gone for seconds if I had any more room in my stomach. Hubby was very impressed with it and did have seconds. I like that it's all items that I always have on hand. Will definitely make again! - 9/23/13

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  • the lemon makes it taste like Greek Lemon potatoes - delicious - and they reheat well in the toaster oven - 11/18/12

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  • This is how I usually cook my potatoes. Baked with lots of herbs & lemon. Great recipe for the whole family to enjoy. - 11/14/12

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  • 0 of 1 people found this review helpful
    I am going to try this on the grill. - 11/4/12

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  • Perfect!!!!!!! They are so good. - 11/4/12

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  • Re tying up the oven: my daughter makes these in the microwave and runs them under the broiler to crisp them up a bit. Almost as good as my oven roasted. ;) - 11/4/12

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  • 0 of 1 people found this review helpful
    I have a convection toaster oven for the overflow. Plus a Nu Wave oven so I have plenty of toys to cook with. I am making the turkey and a ham and probably the potato dish for our residents dinner. There's an oven in the downstairs kitchen too. It will be a fun day. - 11/4/12

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  • 0 of 1 people found this review helpful
    i do not have a comment because I have not made this as of yet. I intend to for Thanksgiving. This comment is for the ones who do not want to take up the oven with this. I have a George Foreman floor model grill that i intend to use. Any kind of grill will work as long as they fit mmm charcoal - 11/4/12

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  • Incredible!
    0 of 2 people found this review helpful
    this is a fabulous idea! I'm going to try it today! - 11/4/12

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  • 0 of 5 people found this review helpful
    save - 11/4/12

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