Herb-Roasted Potatoes

Herb-Roasted Potatoes
Herb-Roasted Potatoes
"A friend of mine served herbed potatoes at a dinner party and inspired me to come up with this recipe," says Brenda Medvid of Reston, Virginia. "My version gets a tangy kick from the lemon juice, and conveniently, it uses only dried herbs. These potatoes make a quick side dish that suits my taste for home-cooked meals."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 Servings
American Herb Potato Side Roast Winter Bon Appétit Virginia
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon dried rosemary
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • Carbohydrate 37 g(12%)
  • Fat 14 g(21%)
  • Fiber 3 g(12%)
  • Protein 4 g(9%)
  • Saturated Fat 2 g(10%)
  • Sodium 157 mg(7%)
  • Calories 279

Preparation Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.

Preparation Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.

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