Herb and Garlic Roasted Potatoes

These herb and garlic roasted potatoes are so to throw together and can easily be adapted to suit your taste! Naturally gluten-free and vegan.

This post is sponsored by alli®. All thoughts and opinions are my own.

I’ve mentioned this before, but I’m not a huge fan of vegetables. I eat a wide variety of veggies, but it’s a huge chore. Potatoes, though? I go wild on them. Like these herb and garlic roasted potatoes, which seriously only take 5 minutes to put together.

Herb and Garlic Roasted Potatoes

You cut up potatoes into 3/4” chunks (a little bigger or smaller won’t hurt). No need to peel them!

Herb and Garlic Roasted Potatoes

Then you add olive oil, the herbs and seasonings – ground thyme, oregano, rosemary, pepper and chopped garlic. I also added some salt because I love my potatoes salty (but note that the salt is not included in the nutritional analysis found below the recipe!)

Herb and Garlic Roasted Potatoes

Place them in a baking dish and then cover with foil. I like to space mine apart so that they brown nicely.

Herb and Garlic Roasted Potatoes

When making roasted potatoes, I usually stir them once or twice or flip them if making wedges. These I just put in the oven for an hour and they came out wonderfully browned and crisp! You don’t have to remove the foil, put them under the broiler or anything like that.

Herb and Garlic Roasted Potatoes

If you’re not following any kind of special diet, I recommend doubling this recipe for 3 people. So basically, a cup of diced potatoes per person.

It’s a great base recipe. If you don’t like the herbs, you can switch them out with whatever you do like. Want them to have more of a kick? Add some paprika or chili powder! Just keep the ratio of olive oil to potatoes the same and you should be fine.

Want something a little more rich? Try these potatoes au gratin!

Garlic and Herb Roasted Potatoes

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 2-4

Ingredients

  • 1 1/2 cups potatoes, diced (about 250 grams potatoes)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon garlic, chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon ground black pepper
  • salt, to taste (not included in nutritional analysis)

Directions

  1. Preheat the oven to 375 °F (190 °C).
  2. Scrub the potatoes and cut them into 3/4” chunks.
  3. In a medium bowl, toss the potatoes with the remaining ingredients.
  4. Place in a baking pan, leaving room between each potato chunk, and cover with foil.
  5. Roast until potatoes are very tender, about 1 hour. Serve hot.

Recipe by  | www.texanerin.com

Nutrition facts are estimates only. Nutritional analysis (based on the above recipe being four servings):

  • Calories: 79.3
  • Protein: 1.4 g
  • Carbohydrates: 11.2 g
  • Sugars: .5 g
  • Fat: 3.54 g
  • Saturated Fat: .5 g
  • Fiber: 1.7 g
  • Sodium: 4.1 (this is excluding any added salt)

For more healthy recipes, check out alli®.

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

20 comments on “Herb and Garlic Roasted Potatoes” — Add one!

  • Jules Shepard says
    January 27, 2019 @ 9:19 pm

    Love roasted potatoes! So easy but it looks like you worked hard :-) Pinning for later.

    Reply
  • Janet says
    September 19, 2016 @ 10:31 pm

    These look really good! I’ll have to try this herb combo. I like to put the oil, herbs, and potatoes in a Ziploc bag and shake to coat.

    Reply
    • Erin replies to Janet
      September 20, 2016 @ 10:05 pm

      Thanks! I hope you’ll enjoy them. :)

      Reply
  • Rose | The Clean Dish says
    September 11, 2016 @ 10:17 pm

    I love it when you post non-sweet recipes! These potatoes look like they are baked to perfection. I’m addicted to garlic so yah – I’ll be making this soon!

    Reply
  • Brandy | Nutmeg Nanny says
    September 2, 2016 @ 2:44 pm

    My husband isn’t a fan of veggies either. But, put a bowl of potatoes in front of him and BAM! They’re gone. He’d be perfectly happy if I gave him meat and potatoes every night. I’ll totally need to keep this in my arsenal.

    Reply
  • Kim Beaulieu says
    September 1, 2016 @ 8:20 am

    I’m a serious potato fanatic. I could eat them every single day. And often do. These look absolutely amazing. If you still have some I’ll be right over to gobble up the leftovers.

    Reply
    • Erin replies to Kim Beaulieu
      September 3, 2016 @ 1:10 pm

      Haha. We literally NEVER have leftover potatoes. ;)

      Reply
  • Aly ~ Cooking In Stilettos says
    September 1, 2016 @ 4:12 am

    I am a huge fan of roasted potatoes and I love the herb combo – will need to make these perhaps for brunch instead of hash browns!

    Reply
  • Angie | Big Bear's Wife says
    August 31, 2016 @ 5:05 pm

    I wasn’t a huge fan of vegetables either until I got married! Potatoes though, oh we LOVE potatoes and always have! Thomas will love these!

    Reply
  • Lauren Kelly Nutrition says
    August 31, 2016 @ 1:24 am

    OMG those herbs! Especially that rosemary! I am pinning this to make this weekend!

    Reply
  • Ashley @ Wishes and Dishes says
    August 30, 2016 @ 9:43 pm

    I’m also not a huge fan of veggies at ALL but potatoes I really like! This looks like an incredible way to enjoy them!

    Reply
  • Liz says
    August 27, 2016 @ 12:15 am

    I only normally cook in rosemary and garlic.might try all the extra herbs suggested in this recipe

    Reply
    • Erin replies to Liz
      August 28, 2016 @ 7:55 pm

      I hope you’ll enjoy them! :)

      Reply

Comments? I’d love to hear from you!

Your email address will not be published. Required fields are marked with *


*

Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: