Herbed Roasted Potatoes

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Herbed Roasted Potatoes

4.9 of 5 (14)
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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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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 6 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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