I love potatoes of all kinds: mashed, roasted, grilled, sliced, diced, you name it, I love it. This recipe produces flavorful potatoes that are crispy on the outside and tender on the inside. These potatoes are perfect when you are all ready baking in the oven or when you want a low maintenance side dish so you can focus on other components of the meal. I love it with any kind of hearty protein like pork or beef, though it is delicious with roasted chicken and a salad.
Servings: 3 Servings
Calories: 224kcal
Ingredients
- 1 1/2 lbs Russet Potatoes about 2 medium potatoes
- 1 tbs olive oil
- 1/4 tsp salt
- 1/4 tsp pepper freshly ground
- 1/4 tsp cayenne pepper
- 1 tsp fresh rosemary finely chopped
- 4 leaves fresh sage finely chopped
- 1 tsp fresh thyme
- 1 tsp fresh oregano finely chopped
- 1/2 tsp crushed red pepper
- 1/2 tsp granulated garlic
Instructions
- Preheat oven to 425°F. Wash potatoes well and peel. Dice potatoes in 1/2″ cubes (it’s important to keep the potato size consistent so they all cook at the same time) and rinse with cold water. This help remove some of the starch from the potato. Drain potatoes well.
- Place potatoes in a mixing bowl and pat potatoes with a paper towel to remove any excess moisture. This will help the potatoes crisp up during cooking.
- Add all herbs & spices into mixing bowl and mix well. Place potatoes in a single layer on a baking sheet and bake for 35-40 minutes, mixing half way through. You will know they are done when you can pierce them easily with a fork. Enjoy!
Notes
In this recipe you can leave the potato skins on if you like the way they taste, it’s completely up to your personal preference.
Since I have a garden I use fresh herbs in this recipe but it is also very good with dried herbs. To make this conversion, simply use 1/3 of the amount of dried herbs as you would fresh (so if you had 3 tsp of fresh rosemary, you would use 1 tsp dried rosemary). If you are using ground spices (this I don’t recommend in this recipe) you would use 1/4 of the amount (4 tsp fresh would be 1 tsp ground).
I love fresh garlic in about anything so the natural inclination would be to get rid of the granulated garlic and sub in the fresh stuff. Don’t! I’ve found fresh garlic burns due to the high oven temperature and duration of cooking, and burned garlic has never helped anyone’s meal. If you really want to have fresh garlic, I would chop it finely, then mix it into the potatoes half way through baking when you are turning the potatoes.
Nutrition
Serving: 1cup | Calories: 224kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Sodium: 211mg | Potassium: 945mg | Fiber: 3g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 13.4mg | Calcium: 29mg | Iron: 1.9mg
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