Herb Roasted Potatoes

I believe this recipe was originally written down at a Weight Watcher's meeting years ago, but when I searched through my book of Bon Appetite recipes, I found many recipes that were similar.  If you want to change the herbs to Herbs de Provance, or use Lemon Pepper, or whatever, go right ahead!  That is the beauty of these easy-peasy recipes. Enjoy!

Herb Roasted Potatoes

Prep time: 5-15 minutes
Cooking time: 1 hour
Oven temp: 375 degrees F.
Russet potatoes, peeled, cubed into ½-in pieces (I used 5 small/medium potatoes-feel free to try red, blue, Yukon gold, or whatever you have available)
Olive oil
Italian seasoning
Garlic powder
Black pepper
Minced dried onions (fresh onions will burn in the oven)

Preheat oven to 375 degrees.  Place cubed potatoes into 9-in square Pyrex pan.  Drizzle with olive oil, shake seasonings over potatoes.  Toss with hands until coated (the potatoes, though your hands are coated, too!). Add more seasoning, if desired.

Place pan in center of oven for one hour.  Set timer for 30 minutes.  When 30 minutes are up, using metal spatula, flip potatoes over (they might stick to the pan). If they don't seem to be cooking, increase the oven's temp 25 degrees, if it is cooking too quickly, lower the temp 25 degrees Cook for 30 more minutes.

They should look golden brown, like this. This should also give you an idea of how much of the Italian herb seasoning I used.

Sorry, this is from my phone . . . deal with the picture quality.  I placed our plates in the oven to warm, they ended up too hot, so be careful.  A warm plate will keep the meal warmer for longer. Uh, I shouldn't have to say this, but I will DO NOT DO THIS WITH A PLASTIC PLATE!

Served with pan-fried ham steak (@ 1/3 inch thick slice of bone-in ham) and peas.  Heated plates in the oven to keep meal warm.  Excellent!

Later, Peeps!


Twisted Sister said...

Yum! I'll try this one tonight!
I love the additional tips.

magolla said...

Enjoy, Meg! Different potatoes impart a slightly different flavor profile. If if you want to leave the potato skins on the red/new potatoes, go ahead. Less work for the cook during preparation!

Marilyn said...

I love roasted potatoes -- and you can add so much to them. I do put fresh onions with mine, but usually I wait until the potatoes are about half done. Plus, we like the onions when they're showing just a bit of char.

magolla said...

About halfway through the process would work. Good idea, Marilyn. About that time, I'm busy trying to get the other stuff cooked and would totally forget!

Susan said...

Great potatoes! Different herbs than I've tried before. Rosemary is great on them. Like Marilyn, I enjoy onions with mine. Also red and yellow bell peppers.
Easy and gooooood.
Thanks for the tips.

magolla said...

I try not to use rosemary on stuff, Susan, as I get complaints from the family about the 'sticks' in the food. *sigh* :-)