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30 Recipes Collection

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Number03

Herb Roasted Potatoes

What you Need

Cutting Board and Carving Knife
Cooking Spoon
Baking Pan

Southwest Potatoes

1 pound (or one package, 16-20 oz) potatoes

1 tablespoon olive oil

¼ teaspoons chili powder

¼ teaspoon paprika

⅛ teaspoons ground cumin

⅛ teaspoon salt

⅛ teaspoon black pepper

Parsley Buttered Potatoes

1 pound red potatoes, quartered

1 tablespoon butter, melted

1 tablespoon fresh parsley, finely chopped

Fingerling Potatoes

1 pound fingerling poratoes

2 tablespoons olive oil

3 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh oregano, chopped

½ teaspoon salt

½ teaspoon black pepper

What to do

What to Do

Preheat oven to 375°F. Line a baking pan with foil or lightly coat with cooking spray.
In a resealable gallon storage bag or container, toss together all the ingredients.
Spread all in a single layer on the prepared baking pan; bake ~30 minutes, until potatoes are tender
Spread all in a single layer on the prepared baking pan; bake ~30 minutes, until potatoes are tender.

Nutrition

Nutrition Facts: Servings: 8; Amount per serving: Calories 230; Total fat 3.4g 5.2%; Saturated fat 1.9g 9.5%; Cholesterol 44mg 14.7%; Sodium 404mg 16.8%; Carbohydrates 44g 14.7%; Fiber 1.4g 10.0%; Sugars 1.1g 2.2%; Protein 5g 10.0%; Based on DV of 2000 calories per day
Variations 1) substitute any tuber, including cubed sweet potatoes; 2) substitute the herb and spice blend.
Note
For crispy potatoes (cubes, wedges or fries) use a high smoke point vegetable oil (not olive oil); roast at 450°F for 25 minutes for small pieces or 30 minutes for large pieces. Create a single layer on a aluminum lined baking sheet; toss to turn midway,
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