Roasted Herb Potatoes

roasted herb potatoesI love potatoes.  French fries, potato chips, mashed, baked – I don’t think I’ve ever met a potato I didn’t like.  Except for sweet potatoes – blech.  Really don’t like them.  At all. So when I started eating healthier I couldn’t swap sweet potatoes for white like so many people do.  That just grosses me out (sorry).  Baked potatoes are good, as long as you don’t smother them in butter and bacon, but I love these roasted potatoes.  They have some of the flavor of a french fry or tater tot, but with only about half the fat and one-third the sodium of those. Here’s my recipe, adapted from Betty Crocker:

Roasted Herb Potatoes


4 medium potatoes

1/2 tsp. onion powder (not onion salt)

2 Tbsp. olive oil

2 Tbsp. Italian seasoning

1/4 tsp. salt

1/8 tsp. pepper


Heat oven to 450F.

Cut potatoes into 1 inch chunks (don’t peel them).

Mix remaining ingredients in a large bowl.

Add potatoes, toss to coat.

Spread potatoes in even layer in pan.

Bake uncovered, 20-25 minutes, stirring occasionally, until potatoes are light brown and tender when pierced with a fork.

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 6

Calories: 137

Fat: 5 grams

roasted herb potatoes recipeEnjoy!!

5 thoughts on “Roasted Herb Potatoes

  1. This looks so yummy! I’ve never met a potato I didn’t like! Have you tried Parmesan cheese on it? It adds a nice kick!

    Thanks for stopping by! I voted for you on Picket Fence and I’ll be sure to keep you posted on my couch situation!

  2. Looks yummy! I think white potatoes get unnecessarily villanized- I tell my clients they can swap them with brown rice, corn (don’t have a problem with corn, either), sweet potatoes, etc. As far as I am concerned, if it comes from the ground and is as un-adulterated as possible (this recipe would qualify, and the olive oil is a great healthy fat to pare them with), it’s Okay to eat. There are all sorts of good things in spuds for you!

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