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Oven-Roasted Potatoes (pdf)
- 4 large white potatoes, peeled and cut in thin wedges or cubes
- 2 Tablespoons olive oil
- 2 cloves garlic, minced or pressed
- 1/2 teaspoon each dried basil, marjoram, dill weed, thyme, oregano, parsley
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
Preheat oven to 475°.
In a large bowl, combine oil, garlic, herbs, red pepper flakes and salt.
Add potatoes and toss until evenly coated. Place potatoes in a single layer on a baking sheet.
Roast for 20–30 minutes, turning occasionally for even browning.
Makes 8 servings
Per serving (1/8 of recipe)
Fat: 3.4 gm
Saturated Fat: 0.5 gm
Carbohydrates: 13 gm
Fiber: 1 gm