This roasted potato side dish, made with less olive oil and more fresh herbs than the original recipe, is a healthy hit with everyone.
Original recipe makes 4 servings
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
- Preheat oven to 475 degrees F (245 degrees C).
- Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
- Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.
Calories: 319 kcal
Carbohydrates: 65.5 g
Cholesterol: 0 mg
Fat: 3.8 g
Fiber: 8.4 g
Protein: 7.7 g
Sodium: 314 mg