Monday, August 16, 2010

Herb Roasted Potatoes

Feel free to use your own favorite dried or fresh herbs to flavor these tasty potatoes.
Serves 4
My kids LOVES these and they are so good and pretty healthy.


* 1 1/2 pounds red or Yukon gold potatoes, peeled, cut into wedges
* 2 tablespoon olive oil
* 2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley
* 1/2 teaspoon dried dillweed
* 1/2 teaspoon dried rosemary, crumbled
* 1/2 teaspoon onion powder, optional
* 1/4 teaspoon garlic powder, optional
* salt and pepper

Line a baking sheet with foil; grease the foil lightly. Heat oven to 375°.

Combine potatoes,oil, parsley, dill, rosemary, and onion and garlic powders in a large bowl or bag. Mix in the bowl until potato wedges are thoroughly coated. Arrange potatoes in the prepared baking pan in a single layer. Sprinkle with salt and pepper. Bake for 45 to 55 minutes, or until potatoes are tender and nicely browned.

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