September is Potato Month. How will you celebrate? At Food and Health Communications, we'll be whipping up some of these amazing herb and garlic roasted potatoes. They're a simple and tasty side dish that lend themselves well to all kinds of variation!
- 1 and 1/2 pounds red potatoes, washed and cut into chunks
- 1 Tbsp olive oil
- 3 garlic cloves, finely minced
- 1 tsp chopped rosemary
- 1/2 tsp thyme
- 1 tsp oregano
- 1/4 teaspoon black pepper
- Preheat the oven to 375 degrees Fahrenheit.
- Toss the potatoes with the rest of the ingredients in a medium bowl.
- Pour potato mixture into a baking pan and arrange in a single layer. Cover pan with foil and return it to the oven.
- Roast until potatoes are very tender, about 1 hour. Serve hot.
Feel free to experiment with different kinds of complimentary herbs. If you don't have any thyme, try basil. No oregano? No problem! Try parsley for a milder flavor profile, or sage for a whole different take on the matter. Adjust the seasonings until you have an herb blend that works for you.
This recipe makes four single cup servings. Each cup contains 241 calories, 4 grams of fat, 1 gram of saturated fat, 0 grams of trans fat, 0 milligrams of cholesterol, 28 milligrams of sodium, 46 grams of carbohydrate, 4 grams of fiber, 3 grams of sugar, and 6 grams of protein.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.