Italian Roasted Potatoes Recipe

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"The herbs in this recipe make ordinary potatoes extraordinary!" Stacey Diehl writes from her Lecanto, Florida home. "They go great with burgers or meat loaf."
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 2 pounds small red potatoes, quartered
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 124 calories, 4 g fat (trace saturated fat), 0 cholesterol, 228 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Directions

  1. Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown. Yield: 8 servings.
Originally published as Italian Roasted Potatoes in Light & Tasty August/September 2005, p43

Nutritional Facts

3/4 cup equals 124 calories, 4 g fat (trace saturated fat), 0 cholesterol, 228 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Italian Roasted Potatoes

AVERAGE RATING
   (10)
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MY REVIEW
Reviewed Apr. 21, 2014

Made these for a Easter dinner. Very easy, little prep and no last minute mashing etc.

MY REVIEW
Reviewed Apr. 9, 2014

Excellent and very easy to make!

MY REVIEW
Reviewed Jun. 16, 2013

Excellent. Made this for fathers day with burgers and hot dogs and everyone loved them. Very easy to make and will definitely make again!!

MY REVIEW
Reviewed Dec. 5, 2012

Made this tonight and the entire family raved over them. Absolutely delicious!!!

MY REVIEW
Reviewed Jan. 7, 2012

Excellent!!! Will certainly make again.

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