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Healthy Oven Roasted Potatoes

User Rating 3 Star Rating (1 Review)

By

Updated July 15, 2014

Herb roasted potatoes
Melanie Acevedo/Photolibrary/Getty Images

I love potatoes. I think they're my favorite food. Here's a hearty side dish that's the perfect companion for steaks, roasts, chops, poultry and seafood. I can almost smell the delicious aroma of the potatoes and rosemary right now.

Oven roasted potatoes are a great addition to vegetarian meals as well. My favorite is to serve these potatoes with a big helping of Swiss chard and some black beans or chickpeas.

Best of all -- this dish is good for you. I know potatoes are starchy -- that doesn't make them bad, it just means you have to watch your serving size. Your starchy foods should take up about 1/4 of your plate, leaving plenty of room for green and colorful vegetables and a protein source.

Potatoes are a good source of vitamin C, calcium, magnesium, potassium, folate and fiber, while being almost fat-free. This recipe uses a little olive oil, which in small amounts is good for your heart. 

Choose potatoes that are firm and don't have a green tint. Greenish potatoes contain solanine, which has a bitter flavor.

This recipe makes 4 servings with about 100 calories or so each and 2 grams of heart-healthy fiber

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

  • 2 pounds potatoes, red or white with skins intact
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons fresh minced rosemary leaves, thyme or oregano -- or a combination of your favorite herbs
  • 1 teaspoon chopped garlic
  • salt and pepper to taste

Preparation:

Preheat the oven to 425 degrees F.

Wash the potatoes and allow them to dry. You don't need to peel the potatoes, but you may wish to cut out the eyes or any surface blemishes.

Baby potatoes may be left whole, but large potatoes should be cut into 2-inch pieces.

Place the potatoes in a baking dish and drizzle the olive oil over the potatoes. Add rosemary, salt and pepper. 

Toss the potatoes with a large spoon until the potatoes are coated with the oil and seasonings.

Roast the potatoes uncovered for 45 minutes to one hour. Turn the potatoes occasionally during the cooking time.

The potatoes are done when the flesh is soft and easily pierced with a fork.

They're ready to serve just the way they are, but you might want to add a little ketchup or hot sauce at the table.

Makes 4 servings.

Nutrition Information Source:

Agricultural Research Service United States Department of Agriculture National Nutrient Database for Standard Reference Release 26. "Basic Report:  11358, Potatoes, red, flesh and skin, baked." Accessed July 8, 2014.http://ndb.nal.usda.gov/ndb/foods/show/3133

User Reviews

Reviews for this section have been closed.

 3 out of 5
Tastes good, but..., Member smileyteach

The taste of these potatoes was delicious, but the only change I would make would be to shorten the cooking time. 1 hour is much too long, I decreased the cooking time to about 35 minutes and the potatoes were cooked thoroughly.

33 out of 35 people found this helpful.

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