Roasted Potatoes




  • 2 pounds small potatoes red, yellow, or white
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh parsley chopped finely OR 1/2 tablespoon dried parsley
  • 2 teaspoons fresh thyme chopped finely OR 1 teaspoon dried thyme
  • 2 teaspoon fresh rosemary chopped finely OR 1 teaspoon dried rosemary
  • ½ teaspoon of kosher salt
  • ½ teaspoon ground black pepper


  • Clean and cut potatoes in half or quartered, depending on size. You want the potatoes to be close to 1/2 inch cubes as possible.
  • Optional: Add potatoes to bowl of cold water and soak for 30 minutes.
  • Preheat oven to 425°F and line rimmed baking sheet with foil or parchment paper or lightly spray with nonstick cooking spray.
  • Pat potatoes dry with a paper towel and spread evenly on prepared baking sheet.
  • Drizzle the potatoes with olive oil and toss to coat using tongs or your hands.
  • Combine garlic powder, herbs, salt and pepper in a small bowl and sprinkle over the top of potatoes. Toss with your fingers or tongs to coat evenly. Arrange the potatoes so they are in a single layer and nicely space.
  • Bake for 30 to 40 minutes or until potatoes are fork tender, flipping once during roasting. Serve immediately and enjoy!


Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 694mg | Fiber: 3g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg

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