Bringing Delicious Herb Roasted Potatoes Back to the Dinner Table
We are bringing delicious roasted potatoes back to the dinner table because we just miss them. We have gone too long feeling wonky about eating potatoes and have lost sight of the healthy and nutritious aspect that potatoes pack within their little sizes and big sizes. My favorite way to have potatoes is of the roasted variety and this recipe will gratify any potato craving for the day. Loaded with antioxidants and fiber, these little guys will get along with almost any kind of dip or sauce or are super independent with a little bit of salt and pepper and a sprinkle of fresh herbs from the garden. Go ahead, make your day, a potato kinda day. It’s all gonna be ok.
Herb Roasted Red Potato Wedges
Herb Roasted Red Potato Wedges are delicious and easy to pop in the oven for a quick dish to go with your favorite dinner entree or just as a snack.
Ingredients
- 1 pound small red potatoes (4), halved and cut into wedges
- 2 tablespoons extra-virgin olive oil
- 1 tsp garlic granules
- 1 tsp fresh chopped rosemary
- 1 tsp sea salt or to tast
- 2 tablespoons freshly chopped parsley to garnish
Instructions
- Preheat oven to 400◦ F. Line a rimmed sheet pan with parchment, a silicone baking mat, or lightly oil your pan.
- Wash the potatoes. Slice potatoes in half lengthwise and then cut into wedges. (6 wedges per potato). In a medium mixing bowl, toss wedges with olive oil to coat. Season with garlic granules, chopped rosemary, sea salt and toss again.
- Place potatoes on the sheet pan and spread in a single layer with flesh side down. Place baking sheet in the oven and roast for 45 minutes. Turn each wedge after 20 minutes to the other cut side and then continue baking for the remaining time. Remove from oven, let cool a few minutes. Serve warm with chopped parsley to garnish.
Tried this recipe?Let us know how it was!
